• Prep Time
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  • Cook Time
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  • The base number of servings for this recipe is 6
    OK

    Pollo con Vegetales

    This Uruguayan stew, with tender chicken pieces and vegetables in a heady wine sauce, is prepared in a single pot. It almost cooks itself!


    Ingredients
    3
    tablespoons
    Olive Oil
    1 1/2
    pounds
    bone-in, skinless chicken pieces
    1/3
    cup
    thinly sliced carrot rounds
    1
    medium potato, cut into 1-inch cubes
    1
    small onion, finely chopped
    2
    cloves
    garlic, minced
    2
    bay leaves
    1
    teaspoon
    salt
    1/4
    teaspoon
    freshly ground black pepper
    1
    tablespoon
    all-purpose flour
    1/3
    cup
    thinly sliced fresh mushrooms (optional)
    1/4
    cup
    dry or semidry white wine
    Directions
    In a Dutch oven, heat oil over medium-high heat. Add chicken pieces and brown on all sides, until no pink remains, several minutes.
    Add 1/4-cup water and carrots. Reduce heat to medium, cover, and cook for 2 to 3 minutes. Add potato, onion, garlic, bay leaves, salt, pepper, and 1/4-cup water. Carefully toss all ingredients. Cover and cook for 12 minutes.
    Sprinkle the flour over the mixture, add the mushrooms (if using), and carefully toss again. The liquid should immediately thicken into a sauce. Drizzle the wine over the chicken and cook, covered, for 5 more minutes.

    The base number of servings for this recipe is 6
    OK

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