"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stella's Chicken Stew Recipe

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This recipe for Stella's Chicken Stew, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Torres
Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
I Whole fryer cut up & skinned (optional)
2/3 c of flour
2/3 c of oil
I medium onion,chopped
2 cloves garlic,minced
1/2 c green onions, chopped
1/2 c celery, chopped
1/4 c green pepper, chopped
1/4 c chopped parsley
3 to 4 c water
1 tbsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper

Directions:
Directions:
In a 4qt. pot, heat oil and then stir in flour to make a roux. Just as the roux turns a light brown, stir it since it will then begin to darken quickly and may burn. Continue cooking until it reaches a golden to medium dark brown color. Add onions, green onions, garlic, celery, green pepper and parsley. Saute' these vegetables for five minutes. Add cut chicken; let simmer for ten minutes. Then add water and salt & pepper. Bring to a boil and then reduce to simmer for 45 minutes. Serve over rice.

Number Of Servings:
Number Of Servings:
6 -8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Serve with potato salad

 

 

 

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