Viking Chiken Stew My Take Recipes

VIKING CHIKEN STEW - MY TAKE

Steps:

• Chop the onion into small bits.
• Slice the leek into rings. Place in a bowl, Wash and drain.
• Wash, then slice the carrot into 1/4" slices.
• Peel the Swede. cut into 1" cubes.
• Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
• Peheat oven to 350 degrees F.
• Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
• Bake chicken for 45 minutes, until the skin id browned.
• Meanwhile --
• In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
• Raise the temperature to medium, and caramelize onions until they are just turning yellow.
• Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
• Add the leek. keep stirring until the leek is soft.
• Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
• DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
• The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
• Add the butter to the vegetable mixture. stir until it's all melted.
• Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
• De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
• Add in the rest of the ale. heat until the mixture starts boiling.
• Turn off heat and pour vegetables into the baking pan.
• Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
• Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
• Serve. Enjoy. Don't forget to turn off the oven like I do.

VIKING STEW

Steps:

• Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
• Add paprika powder and then the chopped onion.
• When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
• Add warm milk and bake it all until it thickens.
• Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
• Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
• In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
• Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
• Finally, stir in whiskey.

BELIZEAN CHICKEN STEW

Steps:

• Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
• Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
• Ladle stew into bowls and top each with a piece of chicken.

JAMAICAN BROWN STEW CHICKEN

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.