French Country Chicken Stew

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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