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I need a good chicken stew recipe
Michael |
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![]() "Michael Snow" > wrote in message ... > I need a good chicken stew recipe > Michael > Prepare yourself for the barrage of assholes telling you to use Google, then chiding you and calling you names for using a Webtv. |
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Michael Snow wrote:
> I need a good chicken stew recipe > Michael Pretty simple. Boil some bone-in chicken (I tend to use cut up chicken, not just chicken breasts) in enough water to cover, about 30 minutes until the chicken is tender. Now, you want to add some things to that water. An onion, a chopped carrot, a couple of diced stalks of celery, salt & pepper. You're making a very basic broth. Remove the cooked chicken with a slotted spoon and set it aside to cool. Skim the fat off the broth and then strain out the cooked veggies; they're done. Now, remove the chicken skin and then tear the chicken meat into pieces and add it back to the broth. At this point, add chopped veggies of your choice for the stew - carrots, potatoes, celery, turnip, whatever. Bring the mixture to a slow boil. Reduce the heat and cook until the vegetables are tender, about 30 minutes. When I make chicken stew I like to add drop dumplings on the top. It helps to thicken the stew and also makes a nice addition. You can use a basic recipe like the one below: Stew Dumplings 1-1/2 c. all purpose flour 2 tsp. baking powder 3/4 c. milk 3 Tbs. vegetable shortening 3/4 tsp. salt Blend together the flour, baking powder and salt in a mixing bowl. Cut the shortening mixture into the flour mixture. Stir in the milk until moistened. Drop by teaspoonfuls into bubbling soups and stews (do not stir in). Cook 10 minutes covered; remove the cover from the pan and cook another 10 minutes uncovered. I remove these with a slotted spoon to the serving bowls and spoon the stew over the top. Any questions, just ask or email me ![]() Jill |
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Michael wrote:
> I need a good chicken stew recipe Cut up a chicken. Sprinkle it with salt and sugar and let it sit in the refrigerator for an hour. Rinse chicken. Heat canola oil in a pot over medium-high heat. Add a layer of chicken pieces, skin-side down. Grind black pepper over the top. Cook 4 minutes, turn chicken, and cook another 4 minutes. Remove chicken pieces to a bowl. Repeat browning with remaining chicken pieces. When all chicken pieces are browned, add chopped onion, celery, and carrots. Lower heat to medium and cook, stirring occasionally, for 5 minutes. Remove the chicken meat from the bones. Remove the vegetables from the pot and put them in a bowl with the chicken meat. Increase heat to medium-high, and make sure there's still a bit of oil in the pan. (If necessary, add a tablespoon of oil.) Sprinkle two tablespoons of flour into the pan and whisk vigorously until the flour starts to brown. Slowly add a cup of chicken stock and a quarter-cup of sherry, whisking continuously to dissolve the lumps that will form. Scrape the bottom of the pot to remove the browned bits. When the pot has been thoroughly scraped and no lumps remain, slowly add another three cups chicken stock. Return the chicken and vegetables to the pot; cook another fifteen minutes or so to marry the flavors and finish cooking the chicken. Remove from the heat and stir in a half-cup of cream. Serve immediately with noodles or potatoes. Bob |
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jmcquown wrote:
> Michael Snow wrote: >> I need a good chicken stew recipe >> Michael > > When I make chicken stew I like to add drop dumplings on the top. It > helps to thicken the stew and also makes a nice addition. I should have added, if you don't want dumplings, you can thicken the stew any number of ways. You can create a slurry with cornstarch, about 2-3 Tbs. cornstarch to 1-1-1/2 Tbs. cold water, blended together in a bowl or measuring cup. You'll be surprised how little water it takes to blend cornstarch. Slowly stir this mixture into the hot stew and continue to cook it for a few minutes until it is thickend to your liking. Alternatively, you could use more expensive arrowroot to do the same thing. Flour and water can be blended to thicken a stew, but unless you are careful it can cause lumps of uncooked flour which are simply unpalatable. Another choice is to stir in some whipping cream or half & half and a tablespoon of whole cream butter. I tend to avoid this method because it tastes so good but is soooo filled with fat! Good luck; whatever recipe you follow, please let us know how your chicken stew turns out. Jill |
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![]() "Michael Snow" > wrote in message ... > I need a good chicken stew recipe > Michael Here you go. Dimitri Old Fashioned. 2 lbs. cut up chicken 1 can tomatoes (16 oz.) 1 can cream style corn, 16 oz. 1 pt. sweet milk Butter or margarine to suit your taste Salt and black pepper to taste Cover chicken with enough water to make up to 1/2 gallon broth. Cook until tender enough to remove from bone. Then put chicken back in broth. Put milk, salt, pepper and margarine in. Bring to boil. Put enough crumbled crackers to suit your thickness. Cook and stir 2 minutes. Remove and serve with crackers. Tarragon Chicken stew 4 c. water 3/4 lb. boneless chicken breast, cubed 4 carrots, peeled and cut into 1/2-inch slices 1/2 lb. sm. red potatoes, scrubbed and halved or cut into chunks 1 med.-size onion, sliced 1 tbsp. dried tarragon 1/3 c. all-purpose flour 1/2 c. lowfat milk 1/2 lb. green beans, trimmed and cut into 1-inch lengths Pepper and salt to taste In 4-quart saucepan, combine water, chicken, carrots, potatoes, onion and tarragon. Bring to boiling over high heat. Stir and cover pan; reduce heat to low. Simmer soup 20 minutes or until chicken and vegetables are tender. In a small bowl with a wire whisk, blend flour and milk until smooth. Stir into soup mixture with spoon. Add green beans. Bring the stew to boil over medium-high heat. Simmer until thickened and bubbly. Season with pepper and salt. |
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![]() "jmcquown" > wrote in message . .. > jmcquown wrote: > > Michael Snow wrote: > >> I need a good chicken stew recipe > >> Michael > > > > When I make chicken stew I like to add drop dumplings on the top. It > > helps to thicken the stew and also makes a nice addition. > > I should have added, if you don't want dumplings, you can thicken the stew > any number of ways. You can create a slurry with cornstarch, about 2-3 Tbs. > cornstarch to 1-1-1/2 Tbs. cold water, blended together in a bowl or > measuring cup. You'll be surprised how little water it takes to blend > cornstarch. Slowly stir this mixture into the hot stew and continue to cook > it for a few minutes until it is thickend to your liking. Alternatively, > you could use more expensive arrowroot to do the same thing. > > Flour and water can be blended to thicken a stew, but unless you are careful > it can cause lumps of uncooked flour which are simply unpalatable. > > Another choice is to stir in some whipping cream or half & half and a > tablespoon of whole cream butter. I tend to avoid this method because it > tastes so good but is soooo filled with fat! > > Good luck; whatever recipe you follow, please let us know how your chicken > stew turns out. > > Jill > > Jill, are you saying that chicken stew is basically chicken soup thickened? 'Cause the recipe you described (without dumplings or flour) is exactly how I make my chicken soup. If all you have to do is thicken the broth to make stew, then I'd rather do that than make soup. kili |
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![]() "Bob" > wrote in message ... > Michael wrote: > > > I need a good chicken stew recipe > > Cut up a chicken. Sprinkle it with salt and sugar and let it sit in the > refrigerator for an hour. Rinse chicken. > > Heat canola oil in a pot over medium-high heat. Add a layer of chicken > pieces, skin-side down. Grind black pepper over the top. Cook 4 minutes, > turn chicken, and cook another 4 minutes. Remove chicken pieces to a bowl. > Repeat browning with remaining chicken pieces. > > When all chicken pieces are browned, add chopped onion, celery, and carrots. > Lower heat to medium and cook, stirring occasionally, for 5 minutes. Remove > the chicken meat from the bones. Remove the vegetables from the pot and put > them in a bowl with the chicken meat. > > Increase heat to medium-high, and make sure there's still a bit of oil in > the pan. (If necessary, add a tablespoon of oil.) Sprinkle two tablespoons > of flour into the pan and whisk vigorously until the flour starts to brown. > Slowly add a cup of chicken stock and a quarter-cup of sherry, whisking > continuously to dissolve the lumps that will form. Scrape the bottom of the > pot to remove the browned bits. > > When the pot has been thoroughly scraped and no lumps remain, slowly add > another three cups chicken stock. Return the chicken and vegetables to the > pot; cook another fifteen minutes or so to marry the flavors and finish > cooking the chicken. Remove from the heat and stir in a half-cup of cream. > > Serve immediately with noodles or potatoes. > > Bob > > Now that one sounds wonderful, Bob! Thanks for the idea. kili |
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kilikini wrote:
> "jmcquown" > wrote in message > . .. >> jmcquown wrote: >>> Michael Snow wrote: >>>> I need a good chicken stew recipe >>>> Michael >>> >>> When I make chicken stew I like to add drop dumplings on the top. >>> It helps to thicken the stew and also makes a nice addition. >> >> I should have added, if you don't want dumplings, you can thicken >> the stew any number of ways. You can create a slurry with >> cornstarch, about 2-3 Tbs. cornstarch to 1-1-1/2 Tbs. cold water, >> blended together in a bowl or measuring cup. You'll be surprised >> how little water it takes to blend cornstarch. Slowly stir this >> mixture into the hot stew and continue to cook it for a few minutes >> until it is thickend to your liking. Alternatively, you could use >> more expensive arrowroot to do the same thing. >> >> Flour and water can be blended to thicken a stew, but unless you are >> careful it can cause lumps of uncooked flour which are simply >> unpalatable. >> >> Another choice is to stir in some whipping cream or half & half and a >> tablespoon of whole cream butter. I tend to avoid this method >> because it tastes so good but is soooo filled with fat! >> >> Good luck; whatever recipe you follow, please let us know how your >> chicken stew turns out. >> >> Jill >> >> > > Jill, are you saying that chicken stew is basically chicken soup > thickened? 'Cause the recipe you described (without dumplings or > flour) is exactly how I make my chicken soup. If all you have to do > is thicken the broth to make stew, then I'd rather do that than make > soup. > > kili Pretty much, yeah. I don't normally add turnips or green beans or peas to my chicken soup, but I tend to do so when I'm making stew. Don't ask me why. But then, I always add dumplings to stew to thicken it, whether it's beef, chicken or lamb stew. Jill |
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>"kilikini"
> >Jill, are you saying that chicken stew is basically chicken soup thickened? >'Cause the recipe you described (without dumplings or flour) is exactly how >I make my chicken soup. If all you have to do is thicken the broth to make >stew, then I'd rather do that than make soup. Preparing a stock and then adding back the meat and thickening seems in every respect counter productive for producing a stew, borders on boiling bbq spareribs... if you're making soup then call it soup. I prepare chicken stew using the same method I use for beef stew, to me stew prep should not extract the flavor of the meat but instead the concept is to enhance the meat with flavorful additions.... essentially first I brown the meat... here're a couple of basics: CHICKEN AND ROOT VEGETABLE STEW Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside. 2 tablespoons olive oil 12 chicken thighs, well trimmed 2 cups chopped onions 6 garlic cloves, chopped 1 cup dry white wine 1/4 cup plus 2 tablespoons chopped fresh marjoram 2 large boiling potatoes, peeled, each cut into 12 pieces 3 large carrots, peeled, cut into 1/2-inch-thick rounds 2 large parsnips, peeled, cut into 1/2-inch-thick rounds 2 medium rutabagas, peeled, cut into 1 1/2-inch pieces 2 medium turnips, peeled, cut into 1 1/2-inch pieces 5 cups canned low-salt chicken broth 3/4 cup whipping cream 2 tablespoons cornstarch Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes. Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve. Bon Appétit --- CHICKEN STEW WITH TOMATOES AND WHITE BEANS 4 bacon slices, chopped 6 chicken thighs with skin and bones (about 2 1/2 pounds) All purpose flour 1 large onion, chopped (about 2 cups) 5 garlic cloves, minced 2 14 1/2-ounce cans stewed tomatoes 1 14 1/2-ounce can low-salt chicken broth 3/4 cup dry red wine 1/2 cup chopped fresh basil 1 tablespoon dried oregano 2 15-ounce cans cannellini (white kidney beans), drained Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper. Bon Appétit --- AUTHENTIC COQ AU VIN A true coq au vin is made with the master of the farmyard, a rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone). 2 tablespoons unsalted butter One 7-8 pound rooster ( 3 and one half to 4 pound stewing hen or roasting chicken), cut in serving pieces, with giblets One half cup cup calvados, brandy, poire william or other liqueur (if using a chicken, reduce the amount of liqueur to one-quarter cup) 12 ounces slab bacon, rind removed and cut into 1-inch chunks (use 8 ounces if cooking a chicken) 1 slice air-cured ham, diced Sea Salt and freshly ground black pepper 1 bottle hearty red wine One bouquet garni (thyme, bay, parsley wrapped together) 2 cloves garlic, green germ removed 2 cups chicken stock For the garnish: 1 tablespoon unsalted butter 1 pound mushrooms, cleaned and trimmed Sea salt and freshly ground black pepper To thicken the sauce: 2 tablespoons unsalted butter 3 tablespoons all-purpose flour Melt the butter in a large, heavy stockpot over medium heat. When the butter is hot, brown the rooster on all sides, doing so in two batches if necessary. Standing back and making sure your hair is tied back and your clothes are not over the heat, add the liqueur, then flame it by lighting a match and holding it just above the pot. The liqueur will catch fire and flames will leap into the air and burn out within 1 minute. Remove the chicken from the pan and add the bacon. Brown it on all sides. While the bacon is browning, mince the ham with the liver and the gizzard. When the bacon is browned, add the chicken back to the pan and season with salt and pepper. Pour the wine over all. Stir in the ham and the giblets, add the bouquet garni and the garlic, and pour in just enough chicken stock to cover the chicken. Bring the liquid to a boil, reduce the heat so it is simmering, cover and cook until the chicken is tender but not falling from the bone (1-1/2 hours for a rooster; about 1 hour for chicken). Make the garnish: While the rooster is cooking, heat the butter for the mushrooms over medium heat. When it is foaming, add the mushrooms and cook, stirring frequently, until the mushrooms are tender and their juices have evaporated, 5 to 7 minutes. Season lightly, remove from the heat and reserve. Make the sauce: Blend the butter and flour in a small bowl to a homogeneous paste. When the chicken is cooked, about 1/4 cup of the cooking juices into the flour and butter mixture, then pour that mixture into the pan holding the chicken. Stir it in and let it cook, stirring, until the sauce is thickened. Taste for seasoning and remove from the heat. Let the dish sit at least 8 hours, or overnight, before serving. Serves 6 to 8 (if using a rooster); serves 4 to 6 (if using a chicken). Letter from France --- ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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![]() "Michael Snow" > wrote in message ... > I need a good chicken stew recipe > Michael I've not prepared this version myself but I watched Tyl;er Florence prepare it on the food channel. It looked pretty incredible from what I could see. http://www.foodnetwork.com/food/reci..._16271,00.html It is easily the fussiest chicken stew I have ever seen but I suspect it is well worth the effort. Paul |
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![]() Michael Snow wrote: > > I need a good chicken stew recipe > Michael Chop a whole chicken (bones in) into chunks. Brown onions and garlic in oil, remove and brown the chicken in the same oil. Add back the onions and garlic. Add water or broth to cover the pieces. Season with salt, pepper and red chiles. Add some chopped tomatoes (canned is OK) and either chopped peanuts or unsweetened chunky peanut butter. Potatoes or sweet potatoes cut in chunks can go in too. Bring to a boil and simmer covered until the chicken is tender. Serve with flat bread and hardboiled eggs. |
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Brown chicken pieces in oil in a dutch oven and remove.
Saute garlic in the chicken fat in the dutch oven. Add diced onion, celery, carrot, bell pepper, etc. and brown. Add liquid - water, stock, canned tomatoes if you want a red stew. Return chicken to the pot. Add cut up root vegetables (potato, parsnip, turnips, etc.). Add salt and pepper and bay leaves. Cover, bring to a boil and then simmer an hour. Enjoy. There is obviously endless variation in the ingredients and the seasoning. But fundamentally, you brown the chicken, remove, brown aromatic veggies, add liquid, return the chicken to the pot, and simmer. If you want it thicker, after you brown the veggies, add some flour and make a roux, then add the liquid. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "Michael Snow" > wrote in message ... > I need a good chicken stew recipe > Michael > |
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I think of stew as a braise raise than a thickened soup. Brown the meat
(not boil it), then simmer in liquid with veggies. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "jmcquown" > wrote in message . .. > kilikini wrote: > > "jmcquown" > wrote in message > > . .. > >> jmcquown wrote: > >>> Michael Snow wrote: > >>>> I need a good chicken stew recipe > >>>> Michael > >>> > >>> When I make chicken stew I like to add drop dumplings on the top. > >>> It helps to thicken the stew and also makes a nice addition. > >> > >> I should have added, if you don't want dumplings, you can thicken > >> the stew any number of ways. You can create a slurry with > >> cornstarch, about 2-3 Tbs. cornstarch to 1-1-1/2 Tbs. cold water, > >> blended together in a bowl or measuring cup. You'll be surprised > >> how little water it takes to blend cornstarch. Slowly stir this > >> mixture into the hot stew and continue to cook it for a few minutes > >> until it is thickend to your liking. Alternatively, you could use > >> more expensive arrowroot to do the same thing. > >> > >> Flour and water can be blended to thicken a stew, but unless you are > >> careful it can cause lumps of uncooked flour which are simply > >> unpalatable. > >> > >> Another choice is to stir in some whipping cream or half & half and a > >> tablespoon of whole cream butter. I tend to avoid this method > >> because it tastes so good but is soooo filled with fat! > >> > >> Good luck; whatever recipe you follow, please let us know how your > >> chicken stew turns out. > >> > >> Jill > >> > >> > > > > Jill, are you saying that chicken stew is basically chicken soup > > thickened? 'Cause the recipe you described (without dumplings or > > flour) is exactly how I make my chicken soup. If all you have to do > > is thicken the broth to make stew, then I'd rather do that than make > > soup. > > > > kili > > Pretty much, yeah. I don't normally add turnips or green beans or peas to > my chicken soup, but I tend to do so when I'm making stew. Don't ask me > why. But then, I always add dumplings to stew to thicken it, whether it's > beef, chicken or lamb stew. > > Jill > > |
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>Arri London writes:
> >Chop a whole chicken (bones in) into chunks. >Brown onions and garlic in oil, remove and brown the chicken in the same >oil. Add back the onions and garlic. Are you dyslexic... just asking. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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thanks for all of the recipes
Michael |
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The peanuts and sweet potatoes suggest an African origin for your recipe -
where does the recipe come from? -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "Arri London" > wrote in message ... > > > Michael Snow wrote: > > > > I need a good chicken stew recipe > > Michael > > Chop a whole chicken (bones in) into chunks. > Brown onions and garlic in oil, remove and brown the chicken in the same > oil. Add back the onions and garlic. Add water or broth to cover the > pieces. Season with salt, pepper and red chiles. > Add some chopped tomatoes (canned is OK) and either chopped peanuts or > unsweetened chunky peanut butter. Potatoes or sweet potatoes cut in > chunks can go in too. > Bring to a boil and simmer covered until the chicken is tender. > > Serve with flat bread and hardboiled eggs. |
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Louis Cohen wrote:
> I think of stew as a braise raise than a thickened soup. Brown the > meat (not boil it), then simmer in liquid with veggies. > I suppose I could also brown the chicken before adding water to the pot. That would add some nice browned bits from the browning in oil process. But then, it really still is like making soup only thicker ![]() Jill > > "jmcquown" > wrote in message > . .. >> kilikini wrote: >>> "jmcquown" > wrote in message >>> . .. >>>> jmcquown wrote: >>>>> Michael Snow wrote: >>>>>> I need a good chicken stew recipe >>>>>> Michael >>>>> >>>>> When I make chicken stew I like to add drop dumplings on the top. >>>>> It helps to thicken the stew and also makes a nice addition. >>>> >>>> I should have added, if you don't want dumplings, you can thicken >>>> the stew any number of ways. You can create a slurry with >>>> cornstarch, about 2-3 Tbs. cornstarch to 1-1-1/2 Tbs. cold water, >>>> blended together in a bowl or measuring cup. You'll be surprised >>>> how little water it takes to blend cornstarch. Slowly stir this >>>> mixture into the hot stew and continue to cook it for a few minutes >>>> until it is thickend to your liking. Alternatively, you could use >>>> more expensive arrowroot to do the same thing. >>>> >>>> Flour and water can be blended to thicken a stew, but unless you >>>> are careful it can cause lumps of uncooked flour which are simply >>>> unpalatable. >>>> >>>> Another choice is to stir in some whipping cream or half & half >>>> and a tablespoon of whole cream butter. I tend to avoid this >>>> method >>>> because it tastes so good but is soooo filled with fat! >>>> >>>> Good luck; whatever recipe you follow, please let us know how your >>>> chicken stew turns out. >>>> >>>> Jill >>>> >>>> >>> >>> Jill, are you saying that chicken stew is basically chicken soup >>> thickened? 'Cause the recipe you described (without dumplings or >>> flour) is exactly how I make my chicken soup. If all you have to do >>> is thicken the broth to make stew, then I'd rather do that than make >>> soup. >>> >>> kili >> >> Pretty much, yeah. I don't normally add turnips or green beans or >> peas to my chicken soup, but I tend to do so when I'm making stew. >> Don't ask me why. But then, I always add dumplings to stew to >> thicken it, whether it's beef, chicken or lamb stew. >> >> Jill |
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![]() Louis Cohen wrote: > > The peanuts and sweet potatoes suggest an African origin for your recipe - > where does the recipe come from? > > -- > Well spotted! It is generic African, in that it's made in several parts of the continent. The recipe is cobbled together from several versions I've eaten in people's homes. Not certain in which area it originated though. |
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