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Chicken Stew (Brown)
- Difficulty
Medium
By Keith Floyd
Published 1989
Ingredients
3½ oz 90 g 3½ oz 90
Method
Put the drippins (bacon fat) or oil in a Dutch oven (heavy, cast-iron, lidded pan) and heat. Add the flour and cook until it is a rich brown, stirring constantly. Add the onions and parsley and a little more fat or oil if it’s too stiff to stir. Cook for a few minutes and add the chicken pieces and enough water barely to cover. Put in salt, pepper and Tabasco to taste and mix everything real go
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