|
|
FLEMISH THIGH STEW 4 boneless chicken thighs 1/2 c. flour salt and freshly ground pepper 1/4 c. vegetable oil 2 Tbsp. butter or margarine 4 c. thin sliced onion 1 tsp. sugar 1 c. beef broth 1 can beer (12 oz.) 1 Tbsp. tomato paste 1 c. carrots, peeled and thinly sliced Cut chicken in 1-inch pieces. Dredge in flour seasoned with salt and pepper to taste. Heat oil in skillet. Saute chicken until well browned, about 10 minutes. Remove chicken and pour off oil. Add butter, onions, sugar and rest of flour. Cook, whisking frequently, until onions and flour are golden brown, 10 minutes. Add broth, beer and tomato paste and bring to a boil. Stir in chicken and carrots and simmer over low heat, 20 minutes, or until tender. Season to taste with salt and pepper. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |