Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes.
Remove the chicken and set aside.
Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut over medium heat for 10 minutes.
In a small skillet stir the flour over low heat for 3 minutes.
Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more.
Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
Sprinkle the chicken pieces with salt and add to the pot.
Cover and cook over moderate heat for 10 minutes, then add the tomato paste and 1/4 cup of chicken broth of water, if necessary.
Stir, cover, and continue to simmer for 10 minutes more.
Mix the herbs and spices, reserving the garlic and 2 tablespoons of the chopped parsley, and add to the stew; simmer for 3-5 minutes. Add the garlic, cover, remove the pot from the heat and let the fragrance infuse for 3 minutes longer.
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