Ray s Famous Brunswick Stew

(AKA the Serendipity Special)



Feeds 4-6 hungry people



1 frying chicken, cut into pieces

1 medium yellow onion, halved and sliced

2 cloves garlic, crushed and minced

6 oz (approx. 1/2 package) bow tie noodles

1 10 oz. box frozen mixed vegetables (or a 1 lb. can)

1 large can tomatoes (22 - 24 oz)

1 8 oz can tomato sauce

1/4 cup dry white wine (optional)

3 T olive oil

2 tsp oregano

1 bay leaf

Approx. 1/3 cup flour

Salt and pepper to taste



Season the flour with salt and pepper to taste. Roll the chicken

pieces in the flour until coated; discard remaining flour. Heat 2 T

olive oil in a skillet and brown the chicken over medium heat, about

10 minutes. Transfer the chicken to a dutch oven or other large

covered pan. Add the garlic and onions to the first skillet and saut

until transparent. Transfer to the dutch oven with the chicken and

add the tomatoes, tomato sauce, oregano, bay leaf and salt and pepper

to taste. Deglaze the original skillet with liquid from the tomatoes

or the white wine, if using, and add to chicken. Cover and simmer

until the chicken is tender, about 40 minutes.



While the chicken is cooking, boil about 2 quarts water in a saucepan

and boil the noodles until just tender (al dente), according to

package directions (times vary by brand of noodles). Drain the

noodles and toss with 1 T olive oil. When chicken is tender, add

vegetables and noodles, mix, and return to simmer for about 10

minutes, until vegetables are tender and noodles are heated. Serve

with hot french bread and a grin.