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This is a wonderful fall dish, perfect for a Sunday dinner with a salad and a loaf of bread.

  • 1 TB. butter
  • 2 medium red onions, finely chopped
  • 1 Cup peeled carrots, sliced into coins (about 3)
  • 4 medium potatoes, peeled and quartered
  • 1 whole bone-in chicken breast, cut in two pieces
  • 1 tsp. balsamic or red wine vinegar
  • 1/4 tsp. sugar
  • 2 TB. flour
  • 4 Cups chicken stock (3 1/2 Cups stock and 1/2 Cup red wine is nice)
  • freshly GROUND BLACK PEPPER to taste

In a large pot with a lid, melt the butter over low heat. Add the onions and NORTHWOODS SEASONING. Cover and cook for 5 minutes. Add the carrots and potatoes. Cover and cook another 5 minutes. Add the chicken pieces, vinegar and sugar, cover and continue to cook over medium heat for 15 minutes. Push the pieces to the side of the pot and stir in the flour until smooth. Add the BAY LEAVES, then chicken stock and wine (if using) slowly, stirring until smooth. Cover and cook 30 minutes. Check and stir the stew occasionally. If it is bubbling away, reduce the heat to a simmer. After the 30 minutes, take out the chicken and remove and discard the skin and bones. Cut into bite-sized pieces and return to the pot. It is easier to remove the skin at this point than when it is raw, and it adds great flavor to the stew. At this point, if the top of the stew looks a bit oily, blot up the excess with a paper towel or two. Taste and add PEPPER if desired. Let simmer 5 more minutes and then serve.

Prep. time: 20 minutes
Cooking time: 1 hour
Serves: 4

Northwoods Seasoning 2.4 oz. 1/2 cup jar
Bay Leaf Whole 1 oz. bag
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar

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