Winter Chicken-chile Stew

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	6	Servings

INGREDIENTS

1/4	c	Vegetable oil
2		Cloves garlic, chopped
		coarsely
1		Broiler-fryer chicken, cut
		for frying about 3-1/2
		lb
6		Carrots, peeled cut in
		3-inch lengths
6		Medium-small onions, peeled
		and quartered
6		Medium-small turnips, peeled
		and quartered
6		Potatoes, peeled
		and quartered
2		Celery stalks, cut in
		2-inch lengths
7	c	Water
1	t	Salt or to taste
3		Sprigs fresh oregano -or-
1/2	t	Dried leaf oregano
1		Fresh bay leaf
6		Leaves fresh purple sage or
1	t	Dried leaf sage
2	T	Ground pure New Mexico hot
		red chile
1	c	Dry white wine
		Caribe, crushed N. New
		Mexico hot red chile if
		desired

INSTRUCTIONS

Heat oil in a large, heavy pot, then add garlic and cook just until
heated. Add chicken pieces and cook until browned on all sides,
turning as needed. Remove from pot. Add carrots, onions, turnips,
potatoes and celery; cook, stirring, until slightly browned on edges.
Return chicken pieces to pot, placing them on top of vegetables. Add
water, salt, herbs, ground chile and 3/4 cup wine. Bring to a boil,
then reduce heat, cover and simmer 45 minutes to 1 hour or until
chicken and vegetables are tender. Taste and adjust seasonings. Serve
hot, laced with remaining 1/4 cup of wine. If desired, offer a small
bowl of caribe on the side for those who wish to add extra heat.  Makes
6 to 8 servings.  From the <Hotter Than Hell!>, by Jane Butel, ISBN
0-89586-646-3  (0-89586-542-4 paperback).  Downloaded from Glen's MM
Recipe Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 613 Calories From Fat: 108 Total Fat: 12.2g Cholesterol: 48.7mg Sodium: 1091.9mg Potassium: 2593.6mg Carbohydrates: 94.1g Fiber: 18.7g Sugar: 31.5g Protein: 29.5g