By Mary Frederiksen, AKA The Happy Cooker
(Editor’s Note: This was first published in April, 1999 in the High Desert Wine Explorers newsletter)
Sometimes after a busy day at work, it is nice to come home to a delicious meal that is easy to prepare. Such is the case with this recipe. The ingredients are readily available and the preparation time is minimal. Different parts of the chicken can be substituted or combined to change the flavor of the finished product. The ideal match with this dish is, of course, Chardonnay!
LIGHT CHICKEN STEW WITH CHARDONNAY
2 tablespoons of olive oil
4 whole chicken legs, skinned
1 cup of chopped green onions
1 cup of sliced carrots
¾ pound of small red potatoes, quartered
1 pound of button mushrooms, quartered
1 cup of Chardonnay
1 cup of chicken stock
1 tablespoons of flour
Salt and pepper to taste
Heat oil in a sauté pan and brown the chicken. Add the flour and coat the cooked chicken. Add the green onions, mushrooms and wine and add enough stock to cover the chicken. Bring to a boil, cover the pan and simmer about 20 minutes. Add the potatoes and carrots. Add salt and pepper to taste. Cover and simmer another 30 minutes or so until the vegetables are cooked through and the chicken falls off the bone.
Serve with a nice crusty bread and enjoy!