Rosalea Murphy’s Gypsy Stew

Pink Adobe, Santa Fe

Preparation info
  • Serves


    • Difficulty


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.


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


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