I read the chicken Stew recipe in The Viking Cookbook by Tom-Bloch-Nakkerud, I liked the ingredients, but it just seemed a bit simple, so I did it my way..I added some ingredients and used a technique I saw Guy Fieri use on TV to make and thicken the gravy.
My Private Note
Units: US | Metric
- 1 frying chicken, cut up
- salt & pepper
- 1 teaspoon dry rub seasonings, mccormick turkey rub
- 1/2 teaspoon thyme
- 1/4 teaspoon oregano
- 1 onion
- 1 leek
- 2 carrots
- 1 swede (rutabaga)
- 4 slices bacon
- 2 tablespoons butter
- 2 tablespoons flour
- 1 (12 ounce) bottle beer or 1 (12 ounce) bottle ale
- 8 ounces mushrooms, thinly sliced
- 1Chop the onion into small bits.
- 2Slice the leek into rings. Place in a bowl, Wash and drain.
- 3Wash, then slice the carrot into 1/4" slices.
- 4Peel the Swede. cut into 1" cubes.
- 5Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
- 6Peheat oven to 350 degrees F.
- 7Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
- 8Bake chicken for 45 minutes, until the skin id browned.
- 9Meanwhile --
- 10In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
- 11Raise the temperature to medium, and caramelize onions until they are just turning yellow.
- 12Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
- 13Add the leek. keep stirring until the leek is soft.
- 14Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
- 15DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
- 16The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
- 17Add the butter to the vegetable mixture. stir until it's all melted.
- 18Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
- 19De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
- 20Add in the rest of the ale. heat until the mixture starts boiling.
- 21Turn off heat and pour vegetables into the baking pan.
- 22Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
- 23Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
- 24Serve. Enjoy. Don't forget to turn off the oven like I do.
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Nutritional Facts for Viking Chiken Stew - My Take
Serving Size: 1 (571 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 786.7
- Calories from Fat 460
- Total Fat 51.1 g
- Saturated Fat 17.0 g
- Cholesterol 203.1 mg
- Sodium 442.8 mg
- Total Carbohydrate 24.8 g
- Dietary Fiber 4.7 g
- Sugars 9.7 g
- Protein 50.0 g
The following items or measurements are not included:
dry rub seasonings