Dr Lees Red Wine Chicken Stew Recipes

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

Steps:

• 1. Add oil to large skillet fry chicken until golden in batches remove from pan. Add onions and garlic and saute until softened. Add chicken back to pan.
• 2. Add remaining ingredients and bring to a boil. Reduce to a simmer and simmer 1 hour.
• 3. Remove bay leaves and sprigs of thyme and rosemary. Serve over mashed potatoes, rice or noodles