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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Chicken |
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| Preparation Method : Stew |
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This fabulously flavoured and simple stew calls for ingredients that are all common pantry items and spices you probably have on hand. If you like, you can further enhance the flavour by adding a cinnamon or cassia bark stick, and/or two star anise.
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Ingredients
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1 chicken, cut into pieces (or 3 lb/1.5 kg chicken pieces) |
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5 carrots, cut into chunks (about 1 lb/500 g) |
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6 thin slices gingerroot |
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3 cloves garlic, minced |
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1/3 cup (75 mL) rice wine vinegar |
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3 tbsp (45 mL) soy sauce |
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1 celery stalk, thinly sliced |
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Bay leaves, cloves, pepper and vegetable oil |
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Preparation
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Arrange chicken, skin side up, and carrot chunks in shallow Dutch oven or skillet to fit snugly. Scatter gingerroot, garlic, 2 bay leaves, 6 cloves and 1/2 tsp (2 mL) pepper between and around chicken pieces. Pour in vinegar and soy sauce. Bring to boil over medium-high heat; reduce heat and simmer until vinegary smell dissipates, about 5 minutes.
Cover pot and simmer on low, turning chicken halfway through, until chicken is no longer pink in centre, about 30 minutes. Using tongs, transfer chicken to warm plate. Simmer, covered, until carrots are tender, about 10 minutes. Skim fat from top. Add celery; boil over medium-high heat until sauce is thick enough to coat spoon, about 5 minutes.
Meanwhile, in large skillet, heat 2 tbsp (30 mL) vegetable oil over medium-high heat; brown chicken on both sides in 2 batches if necessary. Transfer chicken to serving dish. Spoon carrots and sauce over chicken.
Makes 4 to 6 servings.
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Nutritional information
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| Per each of 6 servings: about 144 cal, 7 g pro, 5 g total fat (1 g sat. fat), 18 g carb, 3 g fibre, 12 mg chol, 638 mg sodium. % RDI: 4% calcium, 11% iron, 199% vit A, 13% vit C, 9% folate. |
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Source
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Homemakers Magazine: November 2005
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