| 1 |
roasting chicken, preferable free-range, organic; cut into bite-size pieces |
| 1/4 cup |
flour
|
| |
good quality olive oil |
| 1 cup |
bacon or pancetta; chopped into ½ inch dice |
| 3 cups |
cremini mushrooms or other firm mushrooms; sliced |
| 1
cup each |
Mirepoix - 1 cup each celery, onion, carrot; chopped into 1/4 inch dice |
| 12 |
garlic cloves; peeled and left whole |
| 1 cup |
dry white wine |
| 3 cups |
chicken stock (homemade or low-sodium commercial stock) |
| 1 |
200 ml bottle Malivoire Icewine |
|
Selection of root vegetables such as potatoes, turnips, carrots - cut into bite-size pieces |
|
Bread slurry consisting of 2 - 3 pieces of bread (crumb or torn in small pieces) |
|
salt and pepper |
|
| Prepare the chicken - Rinse and dry chicken, cut into pieces, season with flour, salt & pepper (bite size if serving as an appetizer or larger pieces if serving as an entrée). |
| Heat a heavy-bottomed Dutch oven and add olive oil (the hot pan will prevent the chicken from sticking). Sear the chicken pieces over medium high heat, in batches if necessary. Remove chicken pieces to a platter and keep warm. |
| Add bacon or pancetta and gently sauté (do not overcook). |
| Add sliced mushrooms and brown, remove to a platter. |
| Add celery, onion & carrot, gently sauté until golden. |
| Add garlic cloves, gently sauté until golden. |
| Deglaze with white wine. |
| Return chicken and mushrooms to pot, and add chicken stock and icewine. |
| Add root vegetables and simmer in stew until vegetables are fork-tender. |
| Thicken with bread slurry. |
| Adjust seasoning. |
|
| Serves 4 as a main course |
| Could also be served with European style dumplings instead of potatoes. |