Mediterranean Chicken Stew Recipe
This simple and easy to prepare chicken stew is made with vegetables and mushrooms. Flavored with a mixed medley of herbs, this flavorful chicken stew has fresh green olives in it too and is great over hot cooked rice paired with a salad.
Ingredients
| 1/2 cup pork drippings or other cooking fat | ||
| 1 boiling fowl, jointed | ||
| Flour | ||
| Onions | 2 Large, peeled | |
| 2 or 3 tomatoes, peeled, quartered | ||
| Green olives | 8 | |
| Bay leaves | 2 | |
| Mixed herbs | 1/4 Teaspoon | |
| Stock or water | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat fat in kettle.
Coat chicken pieces with flour to which salt and pepper have been added; brown on all sides.
Remove chicken from pan.
Add onions and tomatoes; fry about 5 minutes.
Add olives, bay leaves, and herbs.
Sprinkle with 2 tablespoons flour and a little salt and pepper; mix well.
Replace chicken; add enough stock or water to cover.
Put lid on kettle; simmer very slowly 2 to 2 1/2 hours, until chicken is tender.
When chicken is nearly done,add mushrooms; remove bay leaves.
Put chicken on large dish; arrange vegetables around.
Thicken stock with a little extra flour; adjust seasoning.
Pour some over chicken; serve rest separately.
Coat chicken pieces with flour to which salt and pepper have been added; brown on all sides.
Remove chicken from pan.
Add onions and tomatoes; fry about 5 minutes.
Add olives, bay leaves, and herbs.
Sprinkle with 2 tablespoons flour and a little salt and pepper; mix well.
Replace chicken; add enough stock or water to cover.
Put lid on kettle; simmer very slowly 2 to 2 1/2 hours, until chicken is tender.
When chicken is nearly done,add mushrooms; remove bay leaves.
Put chicken on large dish; arrange vegetables around.
Thicken stock with a little extra flour; adjust seasoning.
Pour some over chicken; serve rest separately.
Chef
