Monday, March 12, 2012
Rich Chicken Stew
and finaly , while sipping a nice cold glass of regular grape juice, it occured to me that perhaps I should try it with a good quality red grape juice. One that has a no added sugar and got a nice fruity taste, not the plastic taste.
I tried this recipe from and it tasted pretty good , so give this a try and serve with loads of crusty bread or mashed potatoes or even plain cooked rice.
Recipe : Rich Chicken Stew: recipe inspired by Coq au vin from Goodhousekeeping cookbook
Serves about 2-3 persons
3 chicken whole leg pieces, jointed into drumstick and thigh pieces.
6 button mushrooms ( optional)
1 onion, roughly chopped
2 cloves garlic, finely chopped
1/2 a large carrot or 1 small one, chopped
1/2 cup( 125 ml) good quality red grape juice
2 bay leaves
parsley, stalks and leaves seperated, ( leaves chopped, stalks left whole)
2 tbsp butter/margerine
a little drizzle of olive oil, about a tsp
1 1/2 cups chicken stock ( or 1 stock cube dissolved in 1 1/2 cups water)
1 tbsp tomato paste
3 tbsp flour
salt and pepper
1. In a casserole , melt butter with the tiny bit of olive oil. Season chicken pieces with salt and pepper and brown in butter till the skin start to turn golden. Remove to a plate.
2. Brown onion and carrot till they start to turn soften and change brown slightly. Remove to the chicken plate.
3. Add flour and mix well into the butter remaining in the pot. Add red grap juice and mix , scrapping the bottom to remove the bits of chicken stuck at the bottom. Stir in stock and tomato paste. Mix well and bring to a boil. Taste, add salt to taste.
4. Return the chicken and cooked vegetables to the pot, along with bay leaves, peppercorns, parsley stalks. Cover tightly ( wrap with foil if the lid is not tight fitting).
5. Place in a moderately hot oven and cook for 45 minutes. Remove, give another quick taste just to check if you need adjusting the salt. Stir in finely chopped parsley. Serve