Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Stew With Gremolata
Famous Authors (View All Authors)
Poultry - Chicken Stew With Gremolata Post by :sandstorm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3450

Click below to download : Poultry - Chicken Stew With Gremolata (Format : PDF)

Poultry - Chicken Stew With Gremolata

1 1/4 to 1 1/2 pounds meaty chicken pieces
Non stick spray coating
1 pound new potatoes
2 cups tiny whole carrots
1 cup frozen small whole onions
2 stalks celery cut in 1-inch pieces
1 cup reduced sodium chicken broth
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano crushed
1/4 teaspoon dried thyme crushed
1 medium zucchini halved lengthwise and cut into 1/2 inch pieces
1/2 cup evaporated skim milk
3 tablespoons all purpose flour
Gremolata (recipe follows)


Remove skin from chicken. Rinse chicken; pat dry with paper towels.

Spray cold very large saucepan or 4-1/2 quart Dutch oven with non-stick spray coating. Preheat pan over medium heat.

Cook chicken in hot pan about 10 minutes or until lightly browned, turning to brown evenly. If necessary, drain fat.

Cut any large potatoes in half.

Add potatoes, carrots, onions, celery, broth, wine, oregano and thyme; bring to boiling. Reduce heat; cover and simmer for 20 minutes.

Add zucchini; cook for 5 more minutes or until chicken and vegetables are tender.

Remove chicken pieces, keep warm.

Stir together milk and flour then stir into hot mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Return chicken to mixture and heat through.

Serve in large shallow soup bowls and sprinkle each serving with Gremolata.

Makes 4 servings.

Gremolata: In a small bowl, combine 3 tablespoons snipped parsley; 1 large clove garlic minced and 1 teaspoon finely shredded lemon peel.

Toss to mix.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Stew -  Chicken Stew With Quince Poultry - Chicken Stew - Chicken Stew With Quince

Poultry - Chicken Stew -  Chicken Stew With Quince
1 jointed chicken 500 g. (1 lb.) quinces 125 g. (4 oz.) butter 2 large, finely chopped onions bunch of parsley, chopped 1/2 teaspoon ground ginger 1/2 teaspoon paprika pinch cayenne pepper saltand pepper, to taste Put butter, onions, parsley and chicken into a large pot. Just cover with cold water and season with ginger, cayenne, paprika, salt and pepper. Bring to boil, reduce heat and simmer for about an hour or until cooked. Slice and core the quinces (leave the peel on), brown them lightly in the remaining butter and add to the stew half an hour before the
PREVIOUS BOOKS

Poultry - Chicken Stew -  Chicken Stew With Biscuits Poultry - Chicken Stew - Chicken Stew With Biscuits

Poultry - Chicken Stew -  Chicken Stew With Biscuits
Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stew: 3 whole chicken leg quarters salt and pepper 1 1/2 tbsp garlic infused olive oil 2 1/2 cups chicken stock, homemade 2 chicken bouillon cubes 5 tbsp olive oil 1 tbsp unsalted butter 1 cup yellow onion -- chopped 1 tbsp herbes de Napa 1/2 cup all-purpose flour 1/4 cup Land O'Lakes Fat-Free Half-and-Half 1/2 (10 oz) pkg frozen peas 3/4 cup frozen small whole onions Biscuits: 2 cups all-purpose flour 1 tbsp
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT