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Wine Country Chicken Stew Recipe
|Fryer chicken/Roaster chicken||3 Pound, disjointed (1 Chicken)|
|Lemon juice||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Light vegetable oil||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Thick onion slice||1 , stuck with 2 cloves|
|Cloves||2 (For Sticking Into Thick Onion Slice)|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Small whole onions||1 Dozen, peeled|
|Tiny carrots/Small carrots cut in 3-inch pieces||20|
|Half and half||1⁄4 Cup (4 tbs) (Milk And Cream In Equal Half)|
|Minced parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 4439 Calories from Fat 2112
% Daily Value*
Total Fat 235 g361.5%
Saturated Fat 67 g334.9%
Trans Fat 0 g
Cholesterol 1228 mg
Sodium 2352 mg98%
Total Carbohydrates 253 g84.3%
Dietary Fiber 38.8 g155.3%
Sugars 80.7 g
Protein 283 g565.4%
Vitamin A 4208.7% Vitamin C 254.5%
Calcium 90.3% Iron 135.5%
*Based on a 2000 Calorie diet
Dust with flour, shake off excess, and brown chicken lightly in about 1 tablespoon light vegetable oil.
Transfer to deep kettle or flameproof casserole and add water, wine, onion slice with cloves, carrot slices, bay leaf, marjoram and about 1/2 teaspoon salt.
Cover and simmer gently until chicken is tender, 30 to 45 minutes.
Remove chicken to a warm bowl, cover, and keep warm.
Parboil onions in boiling salted water 5 minutes and add to broth along with carrots.
Cover and cook until both are tender, 20 to 25 minutes.
Scoop out seasoning vegetables if you can, but it's not too important.
Skim fat from top of broth.
Gradually blend 2 tablespoons flour into the half-and-half to form a smooth creamy paste.
Blend in egg yolk.
Stir 2 or 3 spoonfuls of hot broth into this, then stir mixture back into hot broth.
Stir with whisk over low heat until sauce thickens, about 2 minutes.
Add 1 teaspoon (or to taste) fresh lemon juice and more salt, if needed.
Return chicken to sauce and heat for a few moments, but do not boil.
Serve from casserole or deep serving dish.
Sprinkle with parsley.