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Chicken Stew

Chicken Stew

10 chicken legs, cut in half
Oil
8oz onions, peeled & diced brunoise
2lbs tomatoes, whole, canned, seeded & chopped
4 cloves garlic, peeled & mashed into a puree
1 pint chicken stock
4oz tomato puree
5oz pitted black olives, sliced
1-1/2oz fresh oregano leaves, washed & roughly chopped
1/2 tsp dried marjoram

Marinade:
2oz lemon juice
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1oz salt
1 tsp paprika
1/2 tsp ground black pepper

Gather all ingredients and equipment. Preheat oven to 350 degrees, if using. In a large bowl, combine marinade ingredients and mix well. Add chicken, cover and marinate at 40 degrees or below for 1 hour. Remove chicken and pat dry. Reserve marinade. Heat a braising pan, add oil and coat bottom of pan. Sear chicken on all sides until lightly browned. Transfer chicken to a holding tray. In the same braising pan, add onions and saute until translucent. Add tomatoes and garlic; saute for 3 minutes. Add remaining ingredients, including reserved marinade. Season as needed. Return chicken to pan, heat liquid to a boil. Cover and stew until fork-tender, or about 45 minutes. Transfer chicken to a hotel pan and hold at 140 degrees. Place braising pan over high heat and reduce liquid to desired flavor. Adjust seasoning as necessary and pour sauce over chicken. Serve immediately or hold at 140 degrees or above

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