Chicken Stew (Bukkenade)
"This is a British stew that originated during the medieval period. Basically it's a chicken stew. I thought it was very delicious. A great warming food for a cool day."
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
4 Cups
- Serves:
- 2-4
ingredients
- 1 lb chicken (Washed and Cubed)
- 2 cups chicken broth
- 1 large onion (Chopped)
- 2 tablespoons butter
- 2 cups fresh herbs (Chopped)
- 4 tablespoons rice flour
- 1⁄2 cup ground almonds
- 1⁄4 cup currants (optional)
- 1⁄2 cup sugar
- 1 tablespoon ginger
- 1⁄2 teaspoon salt
- 1 pinch saffron
directions
- Cook cubed chicken in a skillet until done.
- Put chicken in a dutch oven or pot.
- Simmer chicken in broth for 10 minutes. Saute onions in butter until browned. Add herbs to onions and saute for 2 minutes. Remove 1/2 cup broth from chicken and stir into rice flour. Add back to chicken. Add herb mixture and remaining ingredients to chicken. Mix well and simmer for 5 minutes or until stew thickens.
- *Note you may wish to double this recipe for more servings.
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RECIPE SUBMITTED BY
I grew up in the south eastern area of the United States of America. Having four children in the family and being a tad bit on the poor side, my family didn't eat at restaurants much, so one of the best things that I learned to do was to cook. Nature and science play a big role in my life. I enjoy reasearching all different types of things and history is among the researches. I have an awesome bf whom may as well be considered my husband. The typical marriage and child lifestyle is not for us. We enjoy our time with our furry puppy friend. We are mostly homebodies, and prefer a layed back life. Smiles and giggles win me over. : )
