April 30, 2002
Chicken Stew
It's been a little while since we all sat around the table, so we go for
some quality comfort food - chicken stew. It took more preparation time
than our typical meal, but it was well worth it. We serve the chicken and
a little of the stew over rice tonight. A little habanero sauce adds a
little kick.
Menu
- Chicken Andouille Stew
Quick View: Chicken Andouille Stew
Ingredients
- 4 pounds chicken
- 5 cups water
- salt & pepper
- 4 tablespoons oil
- 2 tablespoons butter
- 1/2 cup flour
- 2 cups onions
- 1.5 cups bell pepper
- 1/2 cup celery
- 6 cloves garlic
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 12 ounces sausage
- 1/4 cup wine
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon cayenne
- white rice
- 1 medium tomato
- 4 tablespoons parsley
- hot pepper sauce