Fried Chicken Stew-- and Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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What? Another chicken dish? A one and a half pot meal if you reheat the rice in the microwave. This also works great with chicken thighs-maybe better. Ingredients:
1 cut up frying chicken |
1/4 cup flour |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon cayenne |
3 tablespoons butter, plus a little oil |
1 medium yellow onion, medium chop |
2 -3 garlic cloves, mashed |
1 teaspoon dried thyme |
2 tablespoons parsley, chopped |
1 bay leaf, don't forget to remove |
1 dash worcestershire sauce |
2 cups liquid rose wine or 2 cups chicken stock or 2 cups beef stock or 2 cups water, if you must |
1/4 cup julienned bell pepper, green and red (optional) |
cooked rice, for 4 servings |
Directions:
1. Mix flour, black, and cayenne pepper and coat the chicken.
2. Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
3. Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
4. Do the Roux-Dance till it's very light brown, about 1 brew should do.
5. Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
6. Add the 2 cups of liquid, stir a moment to thicken.
7. Awww go ahead and try the Rose' grynn.
8. Add the VERY optional bell pepper strips.
9. Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
10. Check the seasoning.
11. Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.
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