Gypsy Chicken Stew

This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it.

Step: 1

In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.

Step: 2

Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.

Step: 3

Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.

Step: 4

When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

Per Serving: 588 calories; protein 45.3g; carbohydrates 32.2g; fat 27.1g; cholesterol 134.8mg; sodium 1001.6mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.