CHICKEN STEW WITH PORK AND ONIONS
Kycklinggryta med sidfläsk och lök
A lovely chicken stew with the taste of smoked side of pork and onions.
Serves 4
1 chicken, approx 2 lbs
salt
coarsely ground black pepper
dried Rosemary
approx 7 oz smoked side of pork
approx 10 shallots
7 oz fresh mushrooms
1.6 cups chicken bouillon
2 tablespoons butter or margarine
2 tablespoons flour
juice from ½ lemon
4½ oz frozen green peas
0.4 cup pickled onions
Cut the chicken in 8 pieces and flavor generously. Shred the pork and peel the onions. Lightly sauté the pork in a dry, hot frying pan, add the onions and brown until everything is colored. Transfer it all to a large pot.
Brown the chicken in the fat that remains in the pan and transfer to a pot as it gets browned. Clean and slice the mushrooms, sauté them in the pan and add them to the pot. Whisk out the frying pan with some of the bouillon. Sizzle fat and flour together in another saucepan and strain the bouillon from the frying pan straight into the thickening. Dilute with remaining bouillon and add lemon juice. Let the sauce boil for a few minutes and then pour it over the ingredients in the pot.
Cover and let simmer slowly for about 30 minutes. Add peas and pickled onions and let simmer for another 10 minutes or so.
Serve with boiled rice or new potatoes and bread.
Enjoy!
Bella
Kycklinggryta med sidfläsk och lök
A lovely chicken stew with the taste of smoked side of pork and onions.
Serves 4
1 chicken, approx 2 lbs
salt
coarsely ground black pepper
dried Rosemary
approx 7 oz smoked side of pork
approx 10 shallots
7 oz fresh mushrooms
1.6 cups chicken bouillon
2 tablespoons butter or margarine
2 tablespoons flour
juice from ½ lemon
4½ oz frozen green peas
0.4 cup pickled onions
Cut the chicken in 8 pieces and flavor generously. Shred the pork and peel the onions. Lightly sauté the pork in a dry, hot frying pan, add the onions and brown until everything is colored. Transfer it all to a large pot.
Brown the chicken in the fat that remains in the pan and transfer to a pot as it gets browned. Clean and slice the mushrooms, sauté them in the pan and add them to the pot. Whisk out the frying pan with some of the bouillon. Sizzle fat and flour together in another saucepan and strain the bouillon from the frying pan straight into the thickening. Dilute with remaining bouillon and add lemon juice. Let the sauce boil for a few minutes and then pour it over the ingredients in the pot.
Cover and let simmer slowly for about 30 minutes. Add peas and pickled onions and let simmer for another 10 minutes or so.
Serve with boiled rice or new potatoes and bread.
Enjoy!
Bella
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