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British   -   Bukkenade (Chicken Stew)   adapted from De Bors Hede Boke of Cookry

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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