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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. |
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