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2 kg whole chicken
1 tbsp vegetable oil
2 carrots
1 onion
250 g shiitake, button or oyster mushrooms
2 garlic cloves, minced
3 tbsp flour
2 cups good-quality dry white wine
1 tsp dried thyme leaves
1/2 tsp fresh-ground black pepper
1/4 tsp salt
1 bay leaf
3 green onions, thinly sliced
Cut chicken into 10 pieces. Discard back and neck. Heat vegetable oil in a wide saucepan set over medium heat. When oil is hot, brown chicken in several batches. Do not overcrowd pan. When chicken is golden on both sides, transfer to a bowl. Remove most of fat from pan and save.
Slice carrots, onion and mushrooms into bite-size pieces. Add carrots and onion to pan. Stir to coat with remaining fat. Add mushrooms and garlic. Cook, stirring often, for 3 minutes or until onion begins to soften. Set aside vegetables with chicken.
Add 1-1/2 tablespoons (22 mL) of reserved fat to pan. Add flour and stir constantly, scraping pan bottom gently. Stir until flour is golden, about 2 minutes. Then gradually whisk in wine. Add chicken, vegetables, seasonings and bay leaf. Bring to a boil. Then reduce heat and simmer gently for 1 hour, stirring occasionally, until chicken is cooked through. Just before serving, sprinkle with green onions. Stew will keep well, covered and refrigerated, for at least 2 days. It also freezes well.
Calories 436, Protein 38.1g, Carbohydrates 9.8g, Fat 21g, Fibre 0.4g.
Use chardonnay in the recipe then sip it, well chilled, with the chicken, and perhaps wild rice and asparagus.