Side Pannel
Roast Chicken Stew / (*Braunes Gefluegelragou
Roast Chicken Stew / (*Braunes Gefluegelragou
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, German, Poultry
Ingredients List
- 3 tb Butter
- 2 tb Chopped onions
- 2 tb Plain flour
- 500 ml Beef stock
- 50 ml Dry port or red wine
- 2 Thick lemon slices with peel
- 2 Bay leaves
- Salt and fresh-ground pepper
- Dash or two of wine vinegar
- 1 1/4 lb Roast chicken (just the
- -meat, cut into bite-sized
- -pieces
Directions
This recipe is perfect for those of us who get home dead tired, desperately
tired but with no desire to actually *cook* anything. The gravy can be
cooked ahead of time and refrigerated or frozen: or made on the spot, if
you feel energetic. The chicken you can roast yourself (again, if you feel
like it) or pick up from the nearest place which roasts chickens and wraps
them up for passersby (often using the kind of oven-with-rotating-spits
which Peter refers to as "the chicken-torturing device"). Serve with mashed
potatoes or noodles: or, if you have energy enough, dumplings.
Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped
onions and cook until translucent. Add the flour, and cook until the *roux*
is golden brown. Pour in the beef stock and port. Add lemon slices, bay
leaves, salt and pepper. Allow the sauce to cook for about 20 minutes,
stirring occasionally, then pour through a fine strainer, test for
seasoning, and add vinegar and salt or pepper to taste. Add the chicken
pieces and heat over a low flame.
Re: the gravy: There's never enough of it. If I were you, I'd double the
recipe. You can always freeze what you don't use.
tired but with no desire to actually *cook* anything. The gravy can be
cooked ahead of time and refrigerated or frozen: or made on the spot, if
you feel energetic. The chicken you can roast yourself (again, if you feel
like it) or pick up from the nearest place which roasts chickens and wraps
them up for passersby (often using the kind of oven-with-rotating-spits
which Peter refers to as "the chicken-torturing device"). Serve with mashed
potatoes or noodles: or, if you have energy enough, dumplings.
Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped
onions and cook until translucent. Add the flour, and cook until the *roux*
is golden brown. Pour in the beef stock and port. Add lemon slices, bay
leaves, salt and pepper. Allow the sauce to cook for about 20 minutes,
stirring occasionally, then pour through a fine strainer, test for
seasoning, and add vinegar and salt or pepper to taste. Add the chicken
pieces and heat over a low flame.
Re: the gravy: There's never enough of it. If I were you, I'd double the
recipe. You can always freeze what you don't use.
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