This Chicken Stew is Andrea’s grandmother’s recipe. She told us that this recipe has been in the family for a long time. The Chicken Stew is a white sauce stew enriched with red wine. Andrea said she would add in more red wine at the end of the cooking to have a more intense flavour broth.
Andrea served the Chicken Stew with steamed rice and broccoli. The broth from the Chicken Stew goes very well with steamed rice.
- 1 stewing chicken
- vegetables like onion, tomatoes, cabbage and herbs like parsley, thyme or rosemary for boiling the chicken to make chicken stock
- 1 onion, chopped
- 3 tablespoons flour
- 4 cups chicken broth
- 1/4 cup red wine
- 1/4 to 1/2 cup of cream
- 1 bay leaf
- 10 black peppercorns
- 3 cloves
- salt to taste
Click on the link below for the instructions.
Andrea prepared the chicken the day before as it takes about 1.5 to 2 hours to make the broth. Put one stewing chicken in a stock pot. Cover the chicken with water. Add some vegetables (e.g. 1 carrot, 1 onion, 2-3 tomatoes, some white cabbages) and some herbs (e.g. parsley, thyme or rosemary). Bring the water to a boil and lower the heat to simmer for 1.5 to 2 hours. Remove the chicken and strain the broth.