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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
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