CHICKEN STEW WITH SHERRY
Kycklinggryta med sherrysmak
If you marinate a chicken in sherry or white wine vinegar you give it a really good taste. Fry it with onions, bell peppers and garlic and you get a lovely stew for your dinner guests (and/or family of course!). It can be prepared well ahead of serving.
Serves 4 to 5
1 chicken, approx 2 lbs
Marinade:
0.3 cup sherry vinegar (or white wine vinegar)
0.4 cup concentrated apple juice
1 crushed garlic clove
1 bay leaf
½ teaspoon dried thyme
½ teaspoon salt
3 tablespoons oil
1 small onion
1 carrot
1 tablespoon flour
the marinade from the chicken
approx 0.6 cup bouillon (I use chicken)
1 green or red bell pepper
Rinse the chicken and cut it in 4 to 8 pieces. Put it on a deep plate. Mix all ingredients for the marinade and pour it over. Marinate for at least 2 hours but very well longer - does much for the taste! Turn the pieces occasionally.
Take up the chicken and wipe it off. Brown well on all sides in oil and transfer to an oven-proof pan. Sprinkle with some salt.
Peel and chop onion and carrot and sautée this in the oil that's left in the frying pan. Add flour, stir well, pour the marinade in and dilute with bouillon to a smooth sauce. Rinse and shred the bell pepper and add it to the sauce, then pour it over the chicken in the pan. Put in the oven at 395F for about 30 minutes or until the chicken is tender and properly done.
Serve with rice pasta or potatoes and a salad.
Enjoy!
Bella
Kycklinggryta med sherrysmak
If you marinate a chicken in sherry or white wine vinegar you give it a really good taste. Fry it with onions, bell peppers and garlic and you get a lovely stew for your dinner guests (and/or family of course!). It can be prepared well ahead of serving.
Serves 4 to 5
1 chicken, approx 2 lbs
Marinade:
0.3 cup sherry vinegar (or white wine vinegar)
0.4 cup concentrated apple juice
1 crushed garlic clove
1 bay leaf
½ teaspoon dried thyme
½ teaspoon salt
3 tablespoons oil
1 small onion
1 carrot
1 tablespoon flour
the marinade from the chicken
approx 0.6 cup bouillon (I use chicken)
1 green or red bell pepper
Rinse the chicken and cut it in 4 to 8 pieces. Put it on a deep plate. Mix all ingredients for the marinade and pour it over. Marinate for at least 2 hours but very well longer - does much for the taste! Turn the pieces occasionally.
Take up the chicken and wipe it off. Brown well on all sides in oil and transfer to an oven-proof pan. Sprinkle with some salt.
Peel and chop onion and carrot and sautée this in the oil that's left in the frying pan. Add flour, stir well, pour the marinade in and dilute with bouillon to a smooth sauce. Rinse and shred the bell pepper and add it to the sauce, then pour it over the chicken in the pan. Put in the oven at 395F for about 30 minutes or until the chicken is tender and properly done.
Serve with rice pasta or potatoes and a salad.
Enjoy!
Bella
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