• Chicken Stew With Mushrooms And Caramelized Onions

    0 votes


    • 3 tsp Veg. oil
    • 3/4 lb Mushrooms, quartered
    • 2 tsp Salt
    • 1/2 tsp Freshly grnd black pepper
    • 2 tsp Butter
    • 5 lb Chicken parts
    • 6 tsp Flour
    • 3 c. Chicken Stock
    • 3/4 lb Small white onions, about 1 inch in diameter peeled
    • 1 tsp Sugar
    • 6 tsp Sherry vinegar or possibly Red wine vinegar
    • 2 tsp Mixed fresh herbs, minced (such as chervil, tarragon, chives or possibly parsley)


    1. In a large pot, heat 1 Tbsp. of the oil over moderate heat. Add in the mushrooms, 1/4 tsp. of the salt and 1/4 tsp. of the pepper.
    2. aute, stirring occasionally, till golden brown, about 5 min. Remove the ushrooms with a slotted spoon.
    3. In the same pot, heat 1 Tbsp. of the butter with the remaining 2 Tbsp. oil over moderately high heat. Add in about a third of the chicken and brown well on both sides, about 8 min in all. Remove.
    4. Brown the remaining chicken in 2 batches. Pour off all but 1 Tbsp. fat. Return the chicken to the pot with any juice which has accumulated.
    5. Sprinkle the chicken with the flour and turn the pcs to coat them on both sides. Cook about 1 minute per side. Add in the stock and 1-1/2 tsp. of the salt.
    6. Scrape the bottom of the pot to dislodge any brown bits. Bring to a simmer over moderate heat, reduce the heat and cook at a bare simmer for 15 min.Meanwhile, in a medium saucepan, combine the small onions, the remaining 1/4 tsp. salt and 1 Tbsp. butter, the sugar and just barely sufficient water to cover. Bring to a boil, reduce the heat, and simmer till the onions are tender and the water has evaporated, 10 to 15 min. Continue cooking, stirring, till the onions are brown, about 7 min longer. Add in the vinegar and scrape the bottom of the pan to dislodge any brown bits.
    7. Add in the mushrooms, the onions with any liquid and the remaining 1/4 tsp. pepper to the chicken and simmer till the chicken is just done, 10 to 15 min longer. Serve topped with the fresh herbs.
    8. The author suggests wrapping the fresh herbs in a paper towel and putting them in a plastic bag loosely closed and kept in the refrigerator.
    9. This should keep the herbs fresh for four to five days.

    Similar Recipes

    Leave a review or comment