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Chicken Stew (Bukkenade)

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“This is a British stew that originated during the medieval period. Basically it's a chicken stew. I thought it was very delicious. A great warming food for a cool day.”
READY IN:
45mins
SERVES:
2-4
YIELD:
4 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook cubed chicken in a skillet until done.
  2. Put chicken in a dutch oven or pot.
  3. Simmer chicken in broth for 10 minutes. Saute onions in butter until browned. Add herbs to onions and saute for 2 minutes. Remove 1/2 cup broth from chicken and stir into rice flour. Add back to chicken. Add herb mixture and remaining ingredients to chicken. Mix well and simmer for 5 minutes or until stew thickens.
  4. *Note you may wish to double this recipe for more servings.

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