Chicken Stew with Sherry
Preparation and cooking time: 50 minutes
Sherry adds flavor notes that go well with stews. It blends well with the traditional root vegetables and enhances the flavor of the chicken.
Ingredients:
- 2 chicken breasts, boneless, skinless, 350gr, 12.4oz
- 3 tbs flour, 30gr, 1.05oz
- 1 tbs paprika, 7.5gr, .26oz
- 3 - 4 shallots, 100gr, 3.5oz
- 2 medium carrots, 180gr, 6.3oz
- 2 potatoes, 300gr, 10.5oz
- 2 stalks (ribs) celery, 100gr, 3.5oz
- 2 cloves garlic, 8gr, .28oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tsp rosemary
- 1 tsp thyme
- 2 bay leaves (laurel)
- 1 cup chicken broth,225gr, 8oz
- 1/4 cup sherry or white wine, 60gr, 2.1oz
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water (if needed), 8gr, .28oz
Instructions:
- Cut chicken into 1 1/2" (4cm) pieces.
- Put flour and paprika into a plastic food bag and mix well. Add chicken, close bag and toss well to coat thoroughly.
- Peel shallots and leave whole.
- eel or scrape carrots, cut into 2 inch (5cm) lengths, then quarter the long way.
- Cut celery in half the long way, then into 2" (5cm) lengths.
- Quarter the potatoes the long way then cut in half or thirds depending on size. Put potatoes into a bowl of water to prevent discoloring.
- Mince garlic.
- Heat oil in medium saucepan over medium-high heat. Add chicken and brown quickly.
- Add garlic and sauté 1 minute.
- Add shallots, carrots, celery, herbs, broth and sherry. Bring to a boil.
- Cover, reduce heat and simmer 5 minutes.
- Drain the potatoes and add to stew. Simmer 30 minutes longer, just until vegetables are tender. Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 - 10 minutes.
- If desired, for a thicker gravy, dissolve cornstarch in chicken stock. Uncover, increase heat and remove bay leaves. Add cornstarch and stir until sauce is thickened. Serve directly from pot or ladle into serving bowl.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1193 / 596.5 Total Carbohydrates: 133 / 66.5 Dietary Fiber: 17 / 8.5 Total Fat: 25 / 12.5 Saturated Fat: 4 / 2 Cholesterol: 231 / 115.5 Protein: 93 / 46.5 Calcium: 248 / 124 Sodium: 1081 / 540.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
