| Chicken Vegetable Stew
6 tablespoons of butter
one 2 1/4 pound of chicken, cut into serving pieces
3 small onions, chopped
1 carrot, chopped
2 leeks, white part only, sliced
1 teaspoon of salt
2 teaspoons of paprika
1/8 teaspoon of pepper
1 cup of unsweetened apple juice
1 pound of tomatoes, skinned and chopped
1/2 cup of finely sliced mushrooms
2 tablespoons of chopped chives | |
Melt 4 tablespoons of butter in a large heavy bottomed pan. Add chicken pieces and brown well on all sides, remove from skillet. Brown the chopped onions and carrots in butter. Add the remaining 2 tablespoons of butter and leeks. Sauté briefly, then lay chicken pieces on top of vegetables in pan. Sprinkle with salt, paprika and pepper, pour on apple juice. Cover and cook over low heat for 35 minutes. Add the tomatoes and mushrooms to stew for final 10 minutes of cooking time. Sprinkle with chopped chives and serve. Serves 4 |
