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: 45 mins
• Serves: 2-4
• Yields: 4 Cups

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

1. Cook cubed chicken in a skillet until done.
2. Put chicken in a dutch oven or pot.
3. 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.
4. *Note you may wish to double this recipe for more servings.