Recipe - Roast Chicken Stew (*Braunes Gefluegelragou

3 tablespoon Butter
2 tablespoon Chopped onions
2 tablespoon Plain flour
500 ml Beef stock
50 ml Dry port or red wine
2 Thick lemon slices with peel
2 Bay leaves
Salt and freshground pepper
Dash or two of wine vinegar
1 One fourth pound Roast chicken (just the
meat, cut into bitesized
pieces

This recipe is perfect for those of us who get home dead tired, desperately
tired but with no desire to actually *cook* anything. The gravy can be
cooked ahead of time and refrigerated or frozen: or made on the spot, if
you feel energetic. The chicken you can roast yourself (again, if you feel
like it) or pick up from the nearest place which roasts chickens and wraps
them up for passersby (often using the kind of ovenwithrotatingspits
which Peter refers to as "the chickentorturing device"). Serve with mashed
potatoes or noodles: or, if you have energy enough, dumplings.

Melt the butter in a heavybottomed nonreactive saucepan: add the chopped
onions and cook until translucent. Add the flour, and cook until the *roux*
is golden brown. Pour in the beef stock and port. Add lemon slices, bay
leaves, salt and pepper. Allow the sauce to cook for about 20 minutes,
stirring occasionally, then pour through a fine strainer, test for
seasoning, and add vinegar and salt or pepper to taste. Add the chicken
pieces and heat over a low flame.

Re: the gravy: There's never enough of it. If I were you, I'd double the
recipe. You can always freeze what you don't use.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini