o serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot
owder and Pepper. Roast chicken in oven at 325 degrees
grees F.
Place the chicken breasts on a sheet pan
dding them to the stew.
For the stew: Melt butter in medium
Cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender.
Add remaining ingredients, except for chicken broth and cornstarch.
Blend the cornstarch into the chicken broth; add to the saucepan.
Bring to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally.
FOR THE DUMPLINGS:
Combine and
To make the stew:
Heat the oil in
arge dutch oven. Add the chicken broth, water, oregano, basil,
a large casserole or stew pot, melt the butter over
round for half a minute.
Add the green chillies, chicken, and
an freeze this for 3 months.
Stew:
Bring the 1
FOR THE STEW: Remove and discard giblets and neck from chicken. Rinse chicken with
he end bones from the chicken pieces; wash the pieces three
top; then add the chicken, arranging the pieces in
ide, shallow bowl.
Season chicken with salt and pepper; dredge
Place chicken, onion, carrot, celery, salt, pepper,
o the sauce of the stew. You can omit this step
Cook for 8 minutes until the vegetables soften. Add the chicken and
Season and flour chicken with flour and cayenne pepper.
Brown in hot oil in a stew pot.
Remove chicken.
In the same pot, add carrots, green pepper, onion, celery and basil.
Saute 10 minutes, stirring often.
Add more oil if necessary to prevent sticking. Return chicken on top of vegetables.
Cook 20 minutes.
Add potatoes, gravy, Worcestershire sauce and hot sauce.
Add water for thinner stew.
Add salt and pepper.
Bring to a boil.
Cover and simmer for 1 1/2 hours.
Serves 6.
To cook the chicken: Place the chicken, carrot, celery, onion, bay