Stacked Chicken Stew
Makes 8 servings
Ingredients:
1 (3-1/2-pound) chicken, cut up
4 potatoes, sliced
2 onions, sliced
Water
2 tablespoons butter
Salt and freshly ground black pepper to taste
12 saltine crackers, coarsely crumbled
1 cup half and half or whole milk
Minced fresh parsley
Method:
Preheat oven to 300F (150C). Remove fat and skin from chicken.
Wash chicken and pat dry with paper towels. Layer chicken, potatoes and onions in a heavy Dutch oven. Add water to cover. Bake, covered, 1-1/2 hours or until tender. Cut butter into pieces; sprinkle over stew.
Sprinkle with salt and pepper. Moisten crackers with half and half or milk; add crackers and remaining half and half or milk to stew. Cover and return to oven.
Reheat to serving temperature. Sprinkle with parsley.
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