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U.S. RULING OLIGARCHY WAGES HYBRID WAR TO SALVAGE HEGEMONY
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[info from Craig Murray video appearance, follows]  US-Anglo Alliance DELIBERATELY STOKING ANTI-RUSSIAN FEELING & RAMPING UP TENSION BETWEEN EASTERN EUROPE & RUSSIA.  British military/government feeding media PROPAGANDA.  Media choosing to PUBLISH government PROPAGANDA.  US naval aggression against Russia:  Baltic Sea — US naval aggression against China:  South China Sea.  Continued NATO pressure on Russia:  US missile systems moving into Eastern Europe.     [info from John Pilger interview follows]  War Hawk:  Hillary Clinton — embodiment of seamless aggressive American imperialist post-WWII system.  USA in frenzy of preparation for a conflict.  Greatest US-led build-up of forces since WWII gathered in Eastern Europe and in Baltic states.  US expansion & military preparation HAS NOT BEEN REPORTED IN THE WEST.  Since US paid for & controlled US coup, UKRAINE has become an American preserve and CIA Theme Park, on Russia's borderland, through which Germans invaded in the 1940s, costing 27 million Russian lives.  Imagine equivalent occurring on US borders in Canada or Mexico.  US military preparations against RUSSIA and against CHINA have NOT been reported by MEDIA.  US has sent guided missile ships to diputed zone in South China Sea.  DANGER OF US PRE-EMPTIVE NUCLEAR STRIKES.  China is on HIGH NUCLEAR ALERT.  US spy plane intercepted by Chinese fighter jets.  Public is primed to accept so-called 'aggressive' moves by China, when these are in fact defensive moves:  US 400 major bases encircling China; Okinawa has 32 American military installations; Japan has 130 American military bases in all.  WARNING PENTAGON MILITARY THINKING DOMINATES WASHINGTON. ⟴  
Showing posts with label Chicken Stewed. Show all posts
Showing posts with label Chicken Stewed. Show all posts

January 03, 2016

Recipe - Stewed Chicken


RECIPE

Chicken ... stew, I guess


[click to enlarge]

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JJJ
Ingredients

[adaptable]
  • Onion, finely diced
  • Garlic, crushed
Used fresh:
  • Thyme, finely diced
  • Rosemary, finely diced
  • Sage, finely diced
Used dry:
  • Basil - good pinch
  • Oregano - good pinch
2 teaspoon flour (a good sprinkle)

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)
  • potatoes - large bite-sized pieces (microwave)
  • carrots - diced smallish
  • Corn, fresh - scraped off cob
  • capsicum - diced
  • Stock - used chicken stock powder
used about 3.5 cups water  - use eye, feel, experience to estimate
(water depends on mass of ingredients overall)

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Method

Onion/Garlic
  • Fry onion in small amount of oil.
  • Add garlic, when onion is on it's way to being done
Add garlic, when onion nearly done.
(crushed garlic won't need long)
Once done, tip into clean bowl & set aside.
Chicken
  • Add oil for browning chicken (not too much).
  • Lightly brown chicken (in batches if lots of chicken).
  • Tip out each browned batch into clean bowl.
Gravy Base
  • On final batch, throw in the onion/garlic mix.
  • Sprinkle with couple generous tsp flour (or more, judge).
  • Cook off flour, scraping bottom of pot.
Wine
  • Throw in 3/4 cup white wine.
Stir, scraping bottom (forms a gravy).
Keep stirring & scraping & cook off alcohol, reducing somewhat.
Stock
  • Throw in hot water (from kettle) - use measuring jug.
  • Add stock powder (to match water measure added).
(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))
  • Add good amount of fresh ground pepper
  • Stir all through, make sure nothing caught on base.
Vegetables A
  • Throw in:
  • diced carrots
  • beans
  • cook off
Potato
  • Microwave potato pieces (for convenience) - nearly done.
  • Throw in potato.
  • Allow to cook off.
Vegetables B

Final about 10-15 mins or so before finish, add:
  • fresh corn - single (or more if desired)
  • capsicum  - small handful
  • frozen peas - handful
  • frozen green beans - couple of good handfuls

Turn up heat to bring up temperature again, then turn down & simmer for 10mins or so.

serve with pasta or rice, or just crusty bread (we're having pasta  ... not so much into that, would rather rice)

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COMMENT
*Should not need additional salt, if using commercial stock powder.

*Measurements aren't strict, adapt to preference etc.
*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.).

All of the above is adaptable:  vegetables can be what you want.

Even the meat & wine is 'switchable' - eg. can use beef & red wine instead, for a different result (but same basic idea).

Recipe was adapted from a Jewish chicken (on the bone pieces) recipe that goes in the oven for about an hour and a half in total  (but I couldn't be bothered with the oven, stove top worked for me -- just add more liquid for stove-top).
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.