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Menu Plan for Fall II: Week 5, Wednesday

Chicken Stew with Sherry

Cooking time:  50 minutes for menu          Cooking schedule: see below for instructions

     This is a one-pot dinner that goes together in a snap, then simmers while you do something else.  Beef stew is traditional, but we prefer chicken.  It gets tender faster for an easy midweek meal. You could even do it in a slow cooker if you have one.

Chicken Stew with Sherry   

Total time: 50 minutes
    Sherry adds flavor notes that go well with stews.  It blends well with the traditional root vegetables and enhances the flavor of the chicken. 

Chicken Stew with Sherry Ingredients:

 Instructions:

Cooking schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large saucepan with lid

Cut chicken
Mix paprika, flour in bag
Add chicken, toss to coat
Peel shallots
Peel, cut carrots
Cut celery, mince garlic
Heat oil in saucepan, add chicken, brown

Add garlic, sauté
Add carrots, shallots, celery, herbs, stock, sherry
Bring to a boil
Reduce heat, cover, simmer 5 minutes
Cut potatoes, add to stew, cover, simmer
         30 minute break
Test vegetables, when done:
Dissolve cornstarch in stock if desired
Remove bay leaves
Increase heat, thicken sauce  if desired
Serve