Post by April B. on Feb 20, 2003 13:30:05 GMT -6
Chicken-Chile Stew
1/4 cup of vegetable oil
2 lg. cloves garlic, coarsely chopped
1 3-1/2 lb. frying chicken, cut for frying
6 large carrots, peel and cut in 3" pieces
6 medium onions, peeled, quartered
6 medium turnips, peeled, quartered
6 medium potatoes, peeled, quartered
2 large celery stalks, cut in 2" pieces
7 cups water
1 teaspoon salt, or to taste
3 sprigs of fresh oregano or 1/2 tsp. dried
1 bay leaf, fresh if possible
6 leaves fresh purple sage or 1 tsp. dried leaf sage
2 tablespoons ground hot red chile
1 cup dry white wine
crushed red chile, if desired.
Heat oil in a large, heavy pot, then add garlic and cook just until heated.
Add chicken pieces and cook until browned on all sides, turning as needed. Remove from pot.
Add carrots, onions, turnips, potatoes and celery; cook, stirring, until slightly browned on edges. Return chicken pieces to pot, placing them on top of vegetables.
Add water, salt, herbs, ground chile and 3/4 cup wine. Bring to a boil, then reduce heat, cover and simmer 45 minutes to 1 hour or until chicken and vegetables are tender, taste and adjust seasonings.
Serve hot, laced with remaining 1/4 cup wine.
Offer a small bowl of crushed red chile on the side for those who wish to add extra heat.
Makes 6 to 8 servings.
1/4 cup of vegetable oil
2 lg. cloves garlic, coarsely chopped
1 3-1/2 lb. frying chicken, cut for frying
6 large carrots, peel and cut in 3" pieces
6 medium onions, peeled, quartered
6 medium turnips, peeled, quartered
6 medium potatoes, peeled, quartered
2 large celery stalks, cut in 2" pieces
7 cups water
1 teaspoon salt, or to taste
3 sprigs of fresh oregano or 1/2 tsp. dried
1 bay leaf, fresh if possible
6 leaves fresh purple sage or 1 tsp. dried leaf sage
2 tablespoons ground hot red chile
1 cup dry white wine
crushed red chile, if desired.
Heat oil in a large, heavy pot, then add garlic and cook just until heated.
Add chicken pieces and cook until browned on all sides, turning as needed. Remove from pot.
Add carrots, onions, turnips, potatoes and celery; cook, stirring, until slightly browned on edges. Return chicken pieces to pot, placing them on top of vegetables.
Add water, salt, herbs, ground chile and 3/4 cup wine. Bring to a boil, then reduce heat, cover and simmer 45 minutes to 1 hour or until chicken and vegetables are tender, taste and adjust seasonings.
Serve hot, laced with remaining 1/4 cup wine.
Offer a small bowl of crushed red chile on the side for those who wish to add extra heat.
Makes 6 to 8 servings.
