OLD-SCHOOL TAILGATING CHICKEN STEW
Source of Recipe
Buccs Fans
List of Ingredients
6 chicken legs
6 chicken thighs
Salt and pepper
3 red onions, cut into 1/2-inch cubes
6 ribs celery, thinly sliced
2 large carrots, thinly sliced
1 quart chicken stock
1 bottle of red wine (750 ml), divided
10 black peppercorns, crushed
6 juniper berries, crushed
1 bay leaf
1 sprig fresh thyme
Vegetable oil for brushing chicken
2 potatoes, peeled and cubed
1/4 pound lean slab bacon, cut into small cubes and cooked crisp
1/2 pound mushrooms, quartered
3 tablespoons ketchup
6 cloves garlic, crushed
1/4 cup flourRecipe
Season chicken pieces with salt and pepper. In a roasting pan place
chicken pieces, red onions, celery, and carrots. Add chicken stock.
Reserve 1 cup wine; add remaining wine to roasting pan. Combine
peppercorns, juniper berries, bay leaf, and thyme; tie in a cheesecloth
sachet. Add sachet to pan; cover and marinate in refrigerator overnight.
Remove chicken from marinade and pat dry. Reserve marinade. Lightly
brush chicken pieces with oil. Place chicken on cooking grate and sear
over High heat 4 to 8 minutes, turning once halfway through searing.
Remove chicken from cooking grate just long enough to boil marinade.
Place roasting pan on cooking grate, close cover, and bring marinade to
a boil over High heat. Add seared chicken, potatoes, cooked bacon,
mushrooms, ketchup, and garlic to roasting pan. Move pan to center of
cooking grate. Continue grilling over Medium heat for 45 minutes to 1
hour, or until vegetables are tender. Combine flour and remaining 1 cup
red wine; mix until smooth. Remove chicken from roasting pan. Add red
wine mixture and simmer for 10 to 15 minutes or until slightly
thickened. Return chicken to pan. Adjust seasoning with salt and pepper.
Remove pan and let rest for 10 minutes.
Serves 6.
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