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Gypsy Chicken Stew Recipe

Recipe by: CBASS

"This is one of those recipes that tastes better the longer you cook it, but the end result is well worth it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 30 m
  • Ready In1 h 40 m
  • 1In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
  • 2Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
  • 3Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
  • 4When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.
Ingredients
  • 6 servings
  • 588 cals
  • 1 (4 pound) whole chicken
  • 2 1/2 cups dry sherry
  • 1 1/2 cups chicken stock
  • 8 cloves garlic, halved
  • 3 onions, quartered
  • 4 fresh green chile peppers
  • 6 large tomatoes, peeled and quartered
  • salt to taste
  • 1/4 cup shredded Monterey Jack cheese (optional)
  • 1 tablespoon vegetable oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    588
    29%
  • Fat:
    27.1
    42%
  • Carbs:
    32.2
    10%
  • Protein:
    45.3
    91%
  • Cholesterol:
    135
    45%

Based on a 2,000 calorie diet

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