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Chicken Stew With Veggies And Mushrooms

5 pounds boneless, skinless chicken thighs.
1 large onion sliced
1 leak washed and chopped
3 medium carrots chopped
4 table spoon honey
1 table spoon Lemon juice or juice of one small fresh lemon
3 Bay leaves
11/2 table spoon salt
8-10 whole Allspice
8-10 whole black pepper
1 table spoon Dill
2 table spoon Parsley
6 cloves garlic
2 fresh peeled tomatoes chopped
1 cup duck sauce
2 tea spoons old style Dijon Mustard (Maille recommended)
2 cup sauté mushrooms (Get recipe in Salads, Pate and Vegetable Section)
6-8 dates

Preparation Time: 15 min
Cooking Time: 60-65 min

Wash chicken.
Place sliced onion on the bottom of the pot, add chopped carrots and chicken. Add water to cover meat. Bring to boil. Simmer for 30 min on low/medium heat. Add salt and all spices. Continue simmering for 20 min and add garlic, tomatoes, honey, lemon juice, duck sauce, mustard, mushrooms and dates. Continue simmer until fully cooked. Serve with paste ears or mashed potatoe.

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