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Chicken and Vegetable Stew

ingredients

serves 4
1 chicken weighing 1 kg (2 1/4 lbs)
Several small onions
1 carrot 100 g (4 oz )
1/3 cup (75 g) butter
1 tsp salt
2 leeks
2 tsp paprika
2 pinches white pepper
1 cup (8 fl oz) 250 ml pure, unsweetened apple juice
400 g (14 oz) tomatoes
1 1/3 cup (100 g) button mushrooms
2 tbsp chopped chives

method

1. Rinse chicken and cut into 8 pieces

2. Peel onion, scrape carrot and chop both. Wash white part of leeks and slice.

3. Heat 50 g (2 oz) of the butter in a large, heavy bottomed pan.

4. Fry chicken pieces, turning as necessary to brown well on all sides, then remove from skillet.

5. Brown chopped onions and carrot in the butter. Add remaining butter and leeks; fry briefly, then lay chicken pieces on bed of vegetables.

6. Sprinkle the mixture with salt, paprika and pepper before pouring on apple juice.

7. Cover and cook over low heat for 35 minutes.

8. Skin tomatoes and chop, removing core. Clean and rinse mushrooms, cut into fine slices and add with tomatoes to the stew for the final 10 minutes of cooking time.

9. Serve stew sprinkled with chopped chives.

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