Prep 15 mins
Cook 1 hr 30 mins
A stew typical of rural France. Good served with a crusty bread
- 4 lbs chicken pieces, skin on
- 1 teaspoon coarse salt
- 3 tablespoons flour
- 1 slice smoked bacon (1/4 inch thick)
- 1⁄2 cup vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon white pepper
- 1⁄2 teaspoon crumbled dried tarragon
- 1 (8 ounce) can stewed tomatoes
- 1⁄2 cup dry white wine
- 1 chicken bouillon cube, broken into pieces
- 1 (8 ounce) package frozen green peas, thawed
- 3 medium carrots, peeled and cut into 1 inch rounds
- 12 small red potatoes
- 3 tablespoons flat leaf parsley, finely chopped
- Prepare the chicken but don't skin.
- Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
- Trim off and discard the bacon rind.
- Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
- Remove and set aside.
- Brown the chicken pices in batches, removing them as they finish browning.
- Remove and discard all but 3 Tbs of the fat.
- Add the onion, pepper, tarragon, and the remaining flour.
- Scrape these back and forth in the hot fat until the onion is transparent.
- Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
- Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
- Add the bacon, chicken, peas, and carrots.
- Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
- Add them to the stew and simmer for 20 minutes.
- Stir in the parsley.
- Salt to taste, and serve hot.
was this good ---no ---it was delicious''''
I did not have the tomatoes so I used a bit of prego. i don't like bullion cubes so i used my better than bullion chicken flavor, i added more than the 1 cube worth since i love the flavor. The stew still came out wonderful which shows how easy the recipe is. wonderful stew, it was exactly what i was craving. thanks for posting :)
I have had and used this same recipe for years and now that the weather has cooled I am again in the mood. It is wonderful! My recipe card was unclear about how much bacon so I am glad you posted this Tish! Thanks - I am looking forward to a yummy meal tonight.