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Chicken Honey-lemon Stew

5 pounds boneless, skinless chicken (thigh or chicken breast) cut into 2-3 inch pieces.
1 large onion sliced
3 medium carrots chopped
3 tea spoons Kedem
4 tea spoons Vegeta/Prodravka
4 table spoon honey
1 table spoon Lemon juice or juice of one small fresh lemon
3 Bay leaves
8-10 whole Allspice
8-10 whole black pepper
1 table spoon Dill
2 table spoon Parsley
6 cloves garlic
1can Whole Kernel Corn
3 fresh peeled tomatoes (chopped)
2 tea spoons old style Dijon Mustard (Maille recommended)
1/3 cup saute mushrooms (Get recipe in Salads, Pate and Vegetable Section)

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

Wash chicken.
Place sliced onion on the bottom of the pot, add chopped carrots and sliced chicken. Add water to cover meat. Bring to boil. Simmer for 30 min on low/medium heat. Add all spices. Continue simmering for 20 min and add garlic, corn, tomatoes, honey, lemon juice, mustard, mushrooms. Continue until fully cooked.

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