French Country Chicken Stew

Recipe Ingredients

4 lbs	1816g / 64oz	Chicken pieces
1 teaspoon	5ml	Coarse salt
3 tablespoons	45ml	Flour
1		Smoked bacon, 1/4" thick
1/2 cup	118ml	Vegetable oil
1 cup	62g / 2.2oz	Onion - finely chopped (medium)
1 teaspoon	5ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Crumbled dried tarragon
1		Stewed tomatoes - (8 oz)
1/2 cup	118ml	Dry white wine
1		Chicken bouillon cube - broken into pieces
1		Frozen green peas - (8 oz) - thawed
3		Carrots - peeled, and (medium)
		Cut into 1" rounds
12		Tiny red new potatoes
3 tablespoons	45ml	Finely-chopped flat-leaf parsley
		Salt - to taste

Recipe Instructions

Salt the chicken. pieces and dredge them lightly in the flour, brushing off and saving the excess.

Trim off and discard the bacon rind. Slice the bacon across the width into 1/4-inch pieces.

Heat the oil in a large heavy-bottomed kettle and brown the bacon lightly. Remove and set aside. Brown the chicken pieces in batches, removing them as they finish browning.

Remove and discard all but 3 tablespoons of the frying fat. Add the onion, pepper, tarragon, and the remaining flour. Scrape these back and forth in the hot fat until the onion is transparent.

Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated. Then add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.

Add the bacon, chicken, peas, and carrots. Cover and simmer gently for 30 minutes.

Scrub the new potatoes under cold running water and pare off a 1-inch strip around the middle of each one, leaving the peel on the ends. Add them to the stew and simmer for 20 minutes.

Stir in the parsley. Salt to taste, and serve hot.

This recipe yields 6 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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