"The belly rules the mind."--Spanish Proverb

Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Blaylock
Added: Thursday, January 12, 2006


1 chicken, about 3 pounds, cut up
1/2 cup all-purpose flour
3 tbsp butter
1 cup chopped celery
2 medium onions, thinly sliced
1 can stewed tomatoes
1 tsp seasoned salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 oz. sliced mushrooms, sautéed
1/4 cup all-purpose flour
1/3 cup water

Dredge chicken pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown chicken pieces on all sides. Add celery, onion, stewed tomatoes, salt, pepper, bay leaf, 4 cups water and wine; bring to a boil. Reduce heat to a simmer, cover, and simmer stew fro 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.




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