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LOCATION: Recipes >> German >> Roast Chicken Stew

Print this Recipe    Roast Chicken Stew

Roast Chicken Stew
(Braunes Gefluegelragout)
Servings: 4

3 T butter
2 T chopped onions
2 T flour
500 ml beef stock
50 ml dry port or red wine
2 thick lemon slices with peel
2 bay leaves
salt and fresh ground pepper
dash or two of wine vinegar
1 1/4 lb roast chicken (just the meat, cut into bite-sized pieces)

Melt the butter in a heavy-bottomed non-reactive saucepan. Add
the chopped onions and cook until translucent. Add the flour, and
cook until the *roux* is golden brown. Pour in the beef stock and
port. Add lemon slices, bay leaves, salt and pepper. Allow the
sauce to cook for about 20 minutes, stirring occasionally, then
pour through a fine strainer, test for seasoning, and add vinegar
and salt or pepper to taste. Add the chicken pieces and heat over
a low flame.

Serve with mashed potatoes or noodles or dumplings.

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