Food recipes
Country Chicken Stew
Country Chicken Stew
Ingredients:
2 pounds chicken thighs, cut into pieces
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
1 cup sugar-free chicken stock
2 cups water, divided
1 bouquet garni
1 teaspoon whole black peppercorns
2 tablespoons butter, divided
1 tablespoon tapioca flour
Directions:
1⁄ pound salt pork
4
10 pearl onions
1⁄ pound mushrooms
2
1 tablespoon chopped fresh parsley
Too Salty?
If your soup is too salty, put a piece of raw potato in the soup or add a spoonful each of cider vinegar and
erythritol. If soup is too greasy, drop in a lettuce leaf, then take it back out after 2 minutes. The leaf will
take some grease along with it.
1. Place the chicken thighs, carrot, onion, stock, 1 cup water, bouquet garni, and
peppercorns in a large zip-top plastic bag. Make sure the chicken is completely
submerged in the marinade with the vegetables. Place in the refrigerator to marinate
overnight.
2. After marinating overnight, remove the chicken; strain the marinade and save the
juice, discarding the vegetables and spices.
3. Melt 1 tablespoon butter in a large skillet over medium heat and mix in the tapioca
flour until blended. Add the marinated chicken, stir for a few minutes, then slowly
stir in the strained marinade and the remaining 1 cup of water. Mix to make sure there
are no lumps.
4. Transfer to the slow cooker. Cover and heat on a low setting for 4–6 hours.
5. Cube the salt pork and peel the pearl onions. Place the pork with the onions in a
medium pot, and cover with water. Heat over high heat until boiling; drain and
discard the liquid.
6. Clean the mushrooms by wiping with a damp cloth, then halve them. Sauté the boiled
pork, boiled onions, and mushrooms in remaining butter in a large skillet over
medium heat until the pork is browned. Drain, then transfer to the slow cooker with
the meat.
7. Cover the slow cooker and heat on a low setting for another 2 hours. Before serving,
stir in the parsley.
Venison Roast in Orange
If you don’t have access to venison, substitute beef or pork. Use an inexpensive
cut; the acidic orange juice will tenderize it during cooking.
Ingredients
Serves 8
Ingredients:
2 pounds chicken thighs, cut into pieces
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
1 cup sugar-free chicken stock
2 cups water, divided
1 bouquet garni
1 teaspoon whole black peppercorns
2 tablespoons butter, divided
1 tablespoon tapioca flour
Directions:
1⁄ pound salt pork
4
10 pearl onions
1⁄ pound mushrooms
2
1 tablespoon chopped fresh parsley
Too Salty?
If your soup is too salty, put a piece of raw potato in the soup or add a spoonful each of cider vinegar and
erythritol. If soup is too greasy, drop in a lettuce leaf, then take it back out after 2 minutes. The leaf will
take some grease along with it.
1. Place the chicken thighs, carrot, onion, stock, 1 cup water, bouquet garni, and
peppercorns in a large zip-top plastic bag. Make sure the chicken is completely
submerged in the marinade with the vegetables. Place in the refrigerator to marinate
overnight.
2. After marinating overnight, remove the chicken; strain the marinade and save the
juice, discarding the vegetables and spices.
3. Melt 1 tablespoon butter in a large skillet over medium heat and mix in the tapioca
flour until blended. Add the marinated chicken, stir for a few minutes, then slowly
stir in the strained marinade and the remaining 1 cup of water. Mix to make sure there
are no lumps.
4. Transfer to the slow cooker. Cover and heat on a low setting for 4–6 hours.
5. Cube the salt pork and peel the pearl onions. Place the pork with the onions in a
medium pot, and cover with water. Heat over high heat until boiling; drain and
discard the liquid.
6. Clean the mushrooms by wiping with a damp cloth, then halve them. Sauté the boiled
pork, boiled onions, and mushrooms in remaining butter in a large skillet over
medium heat until the pork is browned. Drain, then transfer to the slow cooker with
the meat.
7. Cover the slow cooker and heat on a low setting for another 2 hours. Before serving,
stir in the parsley.
Venison Roast in Orange
If you don’t have access to venison, substitute beef or pork. Use an inexpensive
cut; the acidic orange juice will tenderize it during cooking.
Ingredients
Serves 8
Printed from https://recipe.bluelayer.org/recipe/69668/country-chicken-stew