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Food Fare: Swiss RecipesBraunes Gefluegelragout

Roast Chicken Stew

Melt the butter in a large pot; add the chopped onions and cook until soft. Stir in flour; cook until the roux is a golden brown. Pour in chicken stock and wine. Add the lemon slices, salt and black pepper to taste. Let mixture cook for about twenty minutes, stirring occasionally, and then pour through a fine-strainer. Add a dash of vinegar to the drained mixture; add more salt and black pepper if desired. Add chicken pieces; simmer until the entire mixture is hot and just slightly boiling. Serve.


Recipe featured in the Ambrosia Cookbook.


Related Link:

Food Fare Culinary Collection: Swiss Chuchicha


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