CHICKEN STEW WITH GRAPES AND TARRAGON
Serves 4
INGREDIENTS:
2 tablespoons flour
Salt and pepper, to taste
4 skinless boneless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, crushed
3 stalks celery heart, trimmed of leaves and thinly sliced
1 1/2 cups dry white wine
2 cups chicken stock
4 teaspoons whole-grain mustard
1 small heart of Boston or bibb lettuce, torn up
1/2 cup seedless green grapes, quartered (or red)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
DIRECTIONS:
1. In a shallow bowl, combine 1 tablespoon of the flour with generous pinches of salt and pepper. Toss with the chicken.
2. In a large flameproof casserole (or Dutch oven or soup pot) on medium heat, heat 1 tablespoon of the oil. Brown half the chicken. Remove the chicken from the pan; set aside. Use the remaining 1 tablespoon of oil to brown the remaining chicken and remove it from the pan.
3. Turn the heat to medium-low. Add the butter. Cook the onions, garlic, and celery over medium heat, stirring often, for 5 minutes. Add the remaining 1 tablespoon of flour. Cook, stirring, for 2 minutes.
4. Stir in the wine, stock, and mustard. Scrape the bottom of the pan to remove the sediment.
5. Return the chicken to the pan and bring the mixture to a boil. Lower the heat, cover the pan, and simmer for 5 minutes.
6. Turn off the heat and add the lettuce, grapes, parsley, and tarragon. Cover and let the mixture sit for 5 minutes. Serve with rice.
Adapted from Jamie Oliver - "Jamie's Kitchen"
posted at The Boston Globe
http://www.boston.com/ae/food/articles/2007/03/07/chicken_stew_with_grapes_and_tarragon/
Serves 4
INGREDIENTS:
2 tablespoons flour
Salt and pepper, to taste
4 skinless boneless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, crushed
3 stalks celery heart, trimmed of leaves and thinly sliced
1 1/2 cups dry white wine
2 cups chicken stock
4 teaspoons whole-grain mustard
1 small heart of Boston or bibb lettuce, torn up
1/2 cup seedless green grapes, quartered (or red)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
DIRECTIONS:
1. In a shallow bowl, combine 1 tablespoon of the flour with generous pinches of salt and pepper. Toss with the chicken.
2. In a large flameproof casserole (or Dutch oven or soup pot) on medium heat, heat 1 tablespoon of the oil. Brown half the chicken. Remove the chicken from the pan; set aside. Use the remaining 1 tablespoon of oil to brown the remaining chicken and remove it from the pan.
3. Turn the heat to medium-low. Add the butter. Cook the onions, garlic, and celery over medium heat, stirring often, for 5 minutes. Add the remaining 1 tablespoon of flour. Cook, stirring, for 2 minutes.
4. Stir in the wine, stock, and mustard. Scrape the bottom of the pan to remove the sediment.
5. Return the chicken to the pan and bring the mixture to a boil. Lower the heat, cover the pan, and simmer for 5 minutes.
6. Turn off the heat and add the lettuce, grapes, parsley, and tarragon. Cover and let the mixture sit for 5 minutes. Serve with rice.
Adapted from Jamie Oliver - "Jamie's Kitchen"
posted at The Boston Globe
http://www.boston.com/ae/food/articles/2007/03/07/chicken_stew_with_grapes_and_tarragon/