Rosalea Murphy’s Gypsy Stew

Name: Rosalea Murphy’s Gypsy Stew
Yield: Serves 10-12
Cuisine: United States
Ingredients: 15 cloves garlic, halved; 2 pints (900 ml) cocktail sherry; 1 × 15 oz (425 g) tin chicken soup; 6 yellow onions, quartered; 1 × 3 lb (1.4 kg) whole chicken, plus 4-5 extra breasts; 1 lb (450 g) Monterey Jack cheese or mild Cheddar; 4 × 14 oz (400 g) tins tomatoes; 2 teaspoons salt or to taste; About 20 roasted and peeled large fresh green chilli peppers or 9 × 4 oz (110 g) tins whole green chilli peppers

Pink Adobe, Santa Fe

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

On his travels in Spain with the gypsies, Vicente Romero, the world-famous flamenco dancer, discovered this marvellous gypsy chicken stew. Vicente has improved upon the quality and taste by adding green chillies.

Ingredients

1 × 3 lb (1.4 kg) whole chicken, plus 4-5 extra breasts

Americas
United States
Spicy

Method

Put the chicken, onions, garlic, half the sherry and the soup into a large, heavy pan or Dutch oven. If the liquid isn’t enough to cover the other ingredients, add more soup or water. Cover the pan and simmer slowly for 1-1½ hours or until the chicken is cooked. Never boil this stew: boiling will ruin it because all the sherry will cook out. On the other hand, if it’s not cooked enough i