French Country Chicken Stew

Ingredients

4 pounds chicken pieces
1 teaspoon coarse salt
3 tablespoons flour
1 slc smoked bacon, 1/4" thick
1 medium onion finely chopped
1 teaspoon freshly-ground white pepper
1/2 teaspoon crumbled dried tarragon
1 can stewed tomatoes - (8 oz)
1/2 cup dry white wine
1 chicken bouillon cube broken into pieces
1 pkt frozen green peas - (8 oz) thawed
3 mediums carrots peeled, and
cut into 1" rounds
12 tiny red new potatoes
3 tablespoons finely-chopped flat-leaf parsley
Salt to taste

Preparation

1
Salt the chicken. pieces and dredge them lightly in the flour, brushing off and saving the excess.
2
Trim off and discard the bacon rind. Slice the bacon across the width into 1/4-inch pieces.
3
Heat the oil in a large heavy-bottomed kettle and brown the bacon lightly. Remove and set aside. Brown the chicken pieces in batches, removing them as they finish browning.
4
Remove and discard all but 3 tablespoons of the frying fat. Add the onion, pepper, tarragon, and the remaining flour. Scrape these back and forth in the hot fat until the onion is transparent.
5
Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated. Then add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
6
Add the bacon, chicken, peas, and carrots. Cover and simmer gently for 30 minutes.
7
Scrub the new potatoes under cold running water and pare off a 1-inch strip around the middle of each one, leaving the peel on the ends. Add them to the stew and simmer for 20 minutes.
8
Stir in the parsley. Salt to taste, and serve hot.
9
This recipe yields 6 servings.
10
Comments: Make this stew once, and you'll be persuaded that it's well worth making again and again.

Tools

 



Yield:

6.0 servings

Added:

Saturday, December 5, 2009 - 1:39am

Creator:

Anonymous

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