GeflÜgelragout(Roast Chicken Stew)
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 tablespoons butter
- 2 tablespoons chopped onions
- 2 tablespoons plain flour
- 2 cups beef stock
- 1⁄4 cup dry port wine or 1/4 cup red wine
- 2 lemons, sliced thickly
- 2 bay leaves
- salt & fresh ground pepper
- 1 -2 dash wine vinegar
- 1 1⁄4 lbs roast chicken (just the meat, cut into bite-sized pieces)
directions
- 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.
- Serve with rice, noodles, biscuits, or rustic bread.
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York