This photo was taken yesterday afternoon as Gracie was posing on the verandah.
Happy birthday to our dear Gracie who is one year old today. We're taking her to the beach for lunch and a run around. Despite her outbursts of craziness, we both love her dearly. She's unlike any other dog we've had before and we're looking forward to many years of Gracie antics ahead.
== ❤️ ==
You can use either chicken pieces with the bone in or a whole chicken. I use a whole chicken because it's cheaper; I always use free range chicken. If you have a whole chicken, using a sharp knife and chicken shears, cut along both sides of the spine, then snip it along the cut to remove the spine. Don't discard it, it goes in the stew to help develop flavour in the stock. If you have boneless chicken pieces, use them with a good homemade chicken stock.
1 cup plain/all purpose flour
salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
1 tablespoon paprika
Olive oil for cooking
1 large onion, diced
2 medium carrots, chopped
2 celery sticks, chopped
4 medium potatoes, cut in quarters
½ cup parsley, finely chopped
3 sprigs thyme
2 bay leaves
Mix the flour, salt, pepper and paprika together and coat each chicken piece. Place olive oil in frying pan and brown each coated chicken piece. Add the chopped vegetables and all the bones removed when you portioned the chicken. Add a litre of water and mix. Add the herbs.
Put the lid on, bring to the boil, and then place in the oven to cook slowly (about 150C/300F) for two hours. About an hour later, add some potatoes. Yes, you can use the slow cooker instead of the oven.
As it cooks the sauce will thicken. Make sure you cook this slowly to retain the moisture. A fast cook will dry out the meat. Serve with a green vegetable.
I hope you enjoy it.
INGREDIENTS:
1 whole chicken cut into portions, or 8 chicken pieces with bone in. After removing the spine, cut off the wings, cut each of the breasts in half, cut the legs from the thighs. This will give you 8 portions plus the wings.1 cup plain/all purpose flour
salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
1 tablespoon paprika
Olive oil for cooking
1 large onion, diced
2 medium carrots, chopped
2 celery sticks, chopped
4 medium potatoes, cut in quarters
½ cup parsley, finely chopped
3 sprigs thyme
2 bay leaves
Mix the flour, salt, pepper and paprika together and coat each chicken piece. Place olive oil in frying pan and brown each coated chicken piece. Add the chopped vegetables and all the bones removed when you portioned the chicken. Add a litre of water and mix. Add the herbs.
Put the lid on, bring to the boil, and then place in the oven to cook slowly (about 150C/300F) for two hours. About an hour later, add some potatoes. Yes, you can use the slow cooker instead of the oven.
As it cooks the sauce will thicken. Make sure you cook this slowly to retain the moisture. A fast cook will dry out the meat. Serve with a green vegetable.
I hope you enjoy it.
