Recipe - Hunters Stew By Jacques Pepin [Sort Of]

2 pound Chicken thighs [which is
about 6]
2 tablespoon Olive oil
1 tablespoon Flour
3 Cloves of garlic
1 Chopped onion
1 Leek, cut tips of [use the
green portion only, cut or sliced up
up]
1 cup Dry white wine
1 cn Tomatoes with juice [use sm.
can if you don't like too
much tomato flavor]
Thyme and Rosemary to taste
1 ds Soy sauce for color
1 pound Whole mushrooms
Salt and pepper to taste

This is from a cooking show I saw on TV with Jacques Pepin. I watched him
make it, and then wrote down the ingrediants afterwards from memory. It's
probably not exactly as he made it, but we like it all the same.

Remove skin from approx. 2 pounds of chicken thighs [which is about 6].
Brown thighs in 2 tablespoons of olive oil in a large pot. Remove.

Saute, adding 1 tablespoon of flour: 3 cloves of garlic, one chopped onion,
and the cut tips of one leek [use the green portion only, cut or sliced up up]

Add remaining ingredients. Add the chicken thighs, cover, and simmer for 20
minutes. Add tarragon before serving.

I serve it in soup bowls with warm sourdough bread and a ceasar salad.

Posted to EATL Digest 10 Oct 96

From: Trish Fuzesy tjf@CATCH22.COM

Date: Fri, 11 Oct 1996 08:01:21 0700