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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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.
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