RECIPE
Chicken ... stew, I guess
[click to enlarge]
---------------------- ꕤ ---------------------- JJJ
Ingredients
[adaptable]
3/4 cup white wine Black pepper, freshly ground - lots chicken - cut to bite-size (used x3 chicken breasts, but thigh is nicer) x2 tins cannellini beans (or less ... I like beans) (these are creamy Italian white beans)
used about 3.5 cups water - use eye, feel, experience to estimate (water depends on mass of ingredients overall)
---------------------- ꕤ ----------------------
Method
Onion/Garlic
Chicken
Stir, scraping bottom (forms a gravy). Keep stirring & scraping & cook off alcohol, reducing somewhat.Stock
(I use a rough 1tsp per cup, but I go by eye - not exact - err on side of caution (b/c salt content & eventual reduction liquid))
Potato
Vegetables B Final about 10-15 mins or so before finish, add:
Turn up heat to bring up temperature again, then turn down & simmer for 10mins or so.
---------------------- ꕤ ----------------------
COMMENT
*Should not need additional salt, if using commercial stock powder. *Go easy on the wine ... I've adjusted to 3/4 cup here (1 cup might be a tad too much). *Measurements here are handfuls & ordinary spoons (I couldn't be bothered with tiny exact measures) - I throw in what I think, based on prior experience (I guess). I prefer a thick gravy result (rather than too soupy), but I maybe could have done with little more liquid (or pulling it off stove sooner. Was slack about monitoring ... on internet instead.). As I used chicken breast, it doesn't really need much cooking at all -- particularly as it is browned in advance. Just enough to get all the flavours through and a nice gravy happening.
It tastes really good.
ꕤ
|
TOKYO MASTER BANNER
MINISTRY OF TOKYO
|
January 03, 2016
Recipe - Stewed Chicken
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment