Recipe for Stew

Daily Life, Swiss News and General Topics
1
Hi All,

Once a year I attempt to make stew (with veg and chicken wings) and it normally comes out just about edible. Does anyone have a recipe they can recommend? I've tried Jamie Oliver's recipies but they're all with beef. I would like to make it with chicken (if possible).

Thanks in advance

2
Try one of the beef recipes but with a shorter cooking time for the meat and a lighter stock.

3
Ever tried to make Coq au Vin? There's plenty of recipes on the web.

4
thanks will give it a go. any suggestions as to how i could get the gravy to be a bit thick? mine always come out really watery...

5
If you start out by rolling the chicken in a bit of flour beforehand, you should get a thicker gravy.

6
Try adding a spoonful of Maizena this should thicken the gravy.

7
Lightly coat the meat in flour as you are browning it. The flour acts as a thickener when you add the stock. Don't be tempted to add flour to the stock or it will just turn to lumps (or at least it did with me).

Alternatively you could chuck in a couple of handfuls of small pasta shapes (hörnli or similar) near the end of the cooking time and this thickens up the sauce, too.

8
[quote=Sandgrounder;322386]Lightly coat the meat in flour as you are browning it. The flour acts as a thickener when you add the stock. Don't be tempted to add flour to the sauce or it will just turn to lumps (or at least it did with me).

thanks for the tip :-) I made the same mistake last time

9
Take Jamie's Beef stew, replace the veal or beef stock with chicken stock and replace the beef with chicken. Legs and thighs will do nicely though.

10
When you cook the meat in the begining do it in margarine or butter and add a little flour, this will help to thicken the stew. You can also add vegetables that contain a lot of starch. Please do not brown the meat though as chicken needs to remain white.

11
Oh god, no wonder my stew was such a disaster last time, I tried browning the chicken legs...Thanks so much.

12
Not if you are making a stew with legs or thighs with the skin on, for example. There's nothing worse than chicken skin which hasn't been crisped up a bit before stewing - it's all nasty and slimy.

13
Stews generally are watery. Here is a tip though that all chefs know to use, it's a fundamental part of classical cooking.

http://en.wikipedia.org/wiki/Beurre_mani%C3%A9

Make your beurre manie, remove a cup of liquor from your stew, whisk 1 large tablespoon of beurre manie into the liquor and mix the liquor back into the stew.

magic.

14
Ingredients

75g/23⁄4oz plain flour

salt and freshly ground black pepper

1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces

2 tbsp vegetable oil

2 onions, sliced

2 garlic cloves, chopped

30g/1oz tomato purée

800g/1lb 12oz ripe tomatoes, chopped

2 sprigs fresh rosemary

1 bay leaf

100ml/31⁄2fl oz white wine

150ml/5fl oz chicken stock

1 tbsp red wine vinegar

handful fresh parsley leaves

To serve

roast potatoes

Method

1. Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.

2. Heat the oil in a casserole dish over a medium heat, then fry the chicken for 2-3 minutes on each side, until brown on all sides. Remove and set aside.

3. In the same casserole, fry the onion and garlic for 8-10 minutes over a low heat, until softened.

4. Add the tomato purée and cook for five minutes.

5. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.

6. Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30-40 minutes, or until the chicken is tender.

7. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roast potatoes.

http://www.bbc.co.uk/food/recipes/da...ra_89886.shtml

15
I agree but you can still cook it without browning it

16
you need Bisto

go to Britshop and order. mmmmmmm Bisto......!

17
I can recommend Nigella's 'coq au riesling', delicious!

18
linky no worky.

19
I just went to her website http://www.nigella.com/ but cant find this recipe...

20
http://en.wikipedia.org/wiki/Beurre_mani%C3%A9