Winter chicken-chile stew

6 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
2 Cloves garlic; chopped coarsely
1 Broiler-fryer chicken; cut for frying (about 3-1/2 lb)
6 larges Carrots; peeled, cut in 3-inch lengths
6 Medium-small onions; peeled, and quartered
6 Medium-small turnips; peeled and quartered
6 mediums Potatoes; peeled, and quartered
2 larges Celery stalks; cut in 2-inch lengths
7 cups Water
1 teaspoon Salt or to taste
3 Sprigs fresh oregano -or-
½ teaspoon Dried leaf oregano
1 Fresh bay leaf
6 Leaves fresh purple sage or
1 teaspoon Dried leaf sage
2 tablespoons Ground pure New Mexico hot red chile
1 cup Dry white wine
Caribe (crushed N. New Mexico hot red chile); if desired

Directions

Heat oil in a large, heavy pot, then add garlic and cook just until heated.

Add chicken pieces and cook until browned on all sides, turning as needed.

Remove from pot. Add carrots, onions, turnips, potatoes and celery; cook, stirring, until slightly browned on edges. Return chicken pieces to pot, placing them on top of vegetables. Add water, salt, herbs, ground chile and ¾ cup wine. Bring to a boil, then reduce heat, cover and simmer 45 minutes to 1 hour or until chicken and vegetables are tender. Taste and adjust seasonings. Serve hot, laced with remaining ¼ cup of wine. If desired, offer a small bowl of caribe on the side for those who wish to add extra heat. Makes 6 to 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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