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 British - Bukkenade (Chicken Stew)
adapted from De Bors Hede Boke of Cookry
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Description
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Ingredients
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- 1 Pound Chicken -- Cubed
- 2 Cups Chicken Broth
- 1 Large Onion -- Chopped
- 2 Tablespoons Butter
- 2 Cups Fresh Herbs -- Chopped
- 4 Tablespoons Rice Flour
- 1/2 Cup Ground Almonds
- 1/4 Cup Currants -- Optional
- 1/2 Cup Sugar
- 1 Tablespoon Ginger
- 1/2 Teaspoon Salt
- 1 Pinch Saffron
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Directions
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Simmer chicken in broth for 10 minutes. Saute onions in butter until browned. Add herbs to onions and saute for 2 minutes. Remove 1/2 cup broth from chicken and stir into rice flour. Add back to chicken. Add herb mixture and remaining ingredients to chicken. Mix well and simmer for 5 minutes or until stew thickens.
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Serves
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4
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Time to Make
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0:00
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