Chicken Stew with Sherry
|
Cooking time: 50 minutes for menu
Cooking schedule: see below for "menu" instructions |
This is a dish that mon mari came up with when I was working long hours and he was on kitchen duty. It goes together quickly and the chicken is more tender than traditional beef, with less cooking time. Once in the pot, it can be ignored until dinner.
Chicken Stew with Sherry 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.
2 chicken breasts, boneless, skinless
3
tbs flour
1 tbs paprika
3 - 4 shallots
2 medium carrots
2 potatoes
2 cloves garlic
1 tbs olive oil
1 tsp rosemary
1 tsp thyme
2 bay leaves (laurel)
1 cup chicken broth
1/4 cup sherry or white wine
1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock (if needed)
Cut chicken into 1" (2.5cm) pieces. Put flour and paprika into a plastic food bag and mix well. Add chicken, close bag and toss well to coat thoroughly. Peel shallots and leave whole. Peel or scrape carrots, cut into 2 inch (5 cm) lengths, then quarter the long way. Quarter the potatoes the long way then cut in half or thirds depending on size. Put potatoes into a bowl of water to prevent discoloring. Mince garlic. Heat oil in medium saucepan over medium-high heat. Add chicken and brown quickly. Add garlic and sauté 1 minute. Add shallots, carrots, herbs, broth and sherry. Bring to a boil. Drain the potatoes and add to stew. Cover, reduce heat to low and let simmer for 30 minutes. Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 - 10 minutes.
If desired, for a thicker gravy, dissolve cornstarch in chicken stock. Uncover, increase heat and remove bay leaves. Add cornstarch and stir until sauce is thickened. Serve directly from pot or ladle into serving bowl.
top of page
Cooking schedule: Time: 50 minutes |
Add garlic, sauté |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
