The Big Book of Chicken by Maryana Vollstedt

Author:Maryana Vollstedt
Language: eng
Format: mobi
ISBN: 9781452123622
Publisher: Chronicle Books LLC
Published: 2014-06-26T22:29:46.515760+00:00

COLD NIGHT STEW

Lots of fresh vegetables make this healthful stew real comfort food. If you have leftovers, it is even better the next day. Serve with hot biscuits.

1 tablespoon vegetable oil

1 chicken (31/2 to 4 pounds), cut into serving pieces, excess fat and skin trimmed

11/2 cups Basic Chicken Stock or reduced-sodium chicken broth

3 carrots, cut diagonally into 1-inch slices

1 turnip, peeled and quartered

1 small yellow onion, quartered

3 or 4 whole garlic cloves, peeled

11/4 teaspoons salt

1/2 teaspoon paprika

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

Freshly ground pepper to taste

6 small new red potatoes (about 12 ounces), unpeeled, scrubbed, and halved

8 ounces mushrooms, halved

1 cup peas, fresh or frozen

1/4 cup all-purpose flour

1/2 cup water

Preheat the oven to 350°F. In a large Dutch oven over medium-high heat, warm the oil. In 2 batches, cook the chicken until lightly browned, 10 to 15 minutes, turning often. Transfer to a plate. Pour off the excess grease and return the chicken to the Dutch oven. Add the stock, carrots, turnip, onions, garlic, and seasonings. Cover and bake for 30 minutes. Add the potatoes and mushrooms. Bake, covered, for 30 minutes longer. Add the peas and bake, uncovered, until all the vegetables are tender and the chicken is no longer pink in the center, about 10 minutes longer.

To make the gravy, in a small bowl, mix the flour and water. Add the mixture to the juices in the Dutch oven and cook, stirring constantly, until slightly thickened, about 2 minutes. Serve the chicken and vegetables in large bowls.

Makes 6 servings

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