STEWED CHICKEN (BATES)

Stewed Chicken (bates)

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sallye bates

By
@grandedame

This is a wonderful low calorie recipe I had forgotten about until I was browsing in one of my mother's cookbooks. I have modernized it from the 1984 rendition, and added a few things. You can eat this guilt free (approximately 384 calories per serving). You can delete the cilantro for a milder dish if desired.

Rating:

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Comments:
Serves:
4
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 4
    boneless skinless chicken breast (or 8 chicken thighs)
  • 1/2 tsp
    sea salt
  • 1/2 tsp
    ground black pepper
  • 1 Tbsp
    butter (or olive oil)
  • 1/3 bunch
    cilantro (leaves only)
  • 1 medium
    onion
  • 1 medium
    garlic clove
  • 1/2 c
    white wine
  • 1 c
    chicken stock
  • 4 large
    carrots
  • 3 large
    white turnips
  • 2 stick
    celery
  • 4 medium
    leeks
  • 1 tsp
    red pepper flakes
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried rosemary leaves
  • 1
    bay leaf
  • ·
    cilantro leaves for garnish (optional)
  • ·
    radish curles for garnish (optional)

How to Make STEWED CHICKEN (BATES)

Step-by-Step

  1. Peel and quarter onion and place in food processor
    Peel garlic clove and place in processor
    Cut off stems and place cilantro leaves in processor
    Cut celery into 1-2" lengths and place in processor
    Pulse all items until coarsely diced

    Set aside
  2. Remove most of green from leeks and cut into 1/2" cubes Set aside
  3. Rub the chicken with salt and pepper mixture and set aside.
  4. Melt butter over medium high heat in a heavy skillet or dutch oven with lid
  5. Place chicken in the butter.

    Add the cilantro, onions, celery and garlic.

    Cook for about ten minutes until onions are translucent.

    STIR FREQUENTLY --DO NOT ALLOW TO BROWN.
  6. Add white wine, chicken stock, and all other ingredients including pepper flakes and spices, except the leeks.

    Allow to come to a boil, then reduce heat to simmer and cover pan.

    Simmer for about 20 minutes
  7. Allow to simmer for 20 minutes, then add the leeks.

    Simmer covered for 10 more minutes.
  8. While chicken is simmering, you can cook EASY STEAMED RICE (SALLYE)
  9. Good served over a rice bed, garnished with cilantro leaves and radish curls.

Printable Recipe Card

About STEWED CHICKEN (BATES)

Course/Dish: Chicken Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Diabetic Low Fat Dairy Free




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