One of my favorite parts of a celebration is the food. Even though warm weather is upon us, this hearty stew is still a delicious dinner or potluck dish.
Ingredients:
- 2 lbs. Chicken stew meat
- 1 1/2 quarts Brown poultry stock
- 1 Sachet
- 1 Cup Tomato concasse’
- 2 Cups Mirepoix, cut small
- As needed Brown roux
- 1 cup White wine
- Salt and pepper to taste
- Olive oil for sauteing
- Garnish – Cooked baby carrots, cooked pearl onions, cooked celery root Parisianne cut, sauteed wild mushrooms.
Here are the preparation steps:
- Season the chicken meat, heat a stew pot with some clarified butter and brown the chicken
- Add wine and deglaze, add the stock and sachet and simmer until the chicken is tender…about 20 to 30 minutes.
- Remove the chicken and reserve
- Stir in the stock
- In a separate pot, heat some more butter and saute the mirepoix until it begins to caramelize
- Add the tomato and pince
- Add the strained stock and bring to a simmer
- Begin to incorporate the roux in small amounts until you get desired consistency
- Simmer for 20 minutes
- Return chicken to the sauce and reheat. Adjust the seaoning
- Add the precooked garnish
- Serve with steeped cous cous
Recipe Credit: Chef Gabriel Schoolcraft College