CHICKEN TOMATO STEW
Kycklinggryta med tomat
Stews are practical food. It's tasty and just as suitable on the festive table as in the everyday fare. Here is a slightly old-style recipe for a chicken stew that's lovely in taste, lasts long, and is relatively cheap. At the last minute, you pour a soured cream-based sauce over the dish - the soured cream doesn't cook well.
Serves 4
1 fresh chicken, approx 2 3/4 lbs
2 tablespoons butter or margarine
1 teaspoon salt
some dried thyme
0.8 cup bouillon (I use chicken)
2 carrots
4 tomatoes
0.8 cup soured cream or crème fraîche (the latter
can be boiled)
Rinse the chicken and cut it in pieces as you want it. Brown in fat in a frying pan. Flavor with salt and thyme and transfer to a pot. Add bouillon, bring to a boil and simmer slowly on low heat, covered, for about 10 minutes.
Rinse, peel and slice the carrots. Cut the tomatoes in pieces. Add carrots and tomatoes to the chicken stew and keep simmering on low heat, covered, for Another 20 minutes or until the chicken is tender and done.
Strain the juices into a small saucepan and heat it up. Add soured cream or crème fraîche and heat through (do not boil if you use soured cream). Pour this sauce over the chicken.
Serve with boiled potatoes or rice and a salad.
Enjoy!
Bella
Kycklinggryta med tomat
Stews are practical food. It's tasty and just as suitable on the festive table as in the everyday fare. Here is a slightly old-style recipe for a chicken stew that's lovely in taste, lasts long, and is relatively cheap. At the last minute, you pour a soured cream-based sauce over the dish - the soured cream doesn't cook well.
Serves 4
1 fresh chicken, approx 2 3/4 lbs
2 tablespoons butter or margarine
1 teaspoon salt
some dried thyme
0.8 cup bouillon (I use chicken)
2 carrots
4 tomatoes
0.8 cup soured cream or crème fraîche (the latter
can be boiled)
Rinse the chicken and cut it in pieces as you want it. Brown in fat in a frying pan. Flavor with salt and thyme and transfer to a pot. Add bouillon, bring to a boil and simmer slowly on low heat, covered, for about 10 minutes.
Rinse, peel and slice the carrots. Cut the tomatoes in pieces. Add carrots and tomatoes to the chicken stew and keep simmering on low heat, covered, for Another 20 minutes or until the chicken is tender and done.
Strain the juices into a small saucepan and heat it up. Add soured cream or crème fraîche and heat through (do not boil if you use soured cream). Pour this sauce over the chicken.
Serve with boiled potatoes or rice and a salad.
Enjoy!
Bella
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