Creamy Chicken Stew
|Chicken||3 1⁄2 Pound, cut in 10 pieces and skinned (1.6 Kilogram)|
|Onion||1 Small, coarsely chopped|
|Stalk celery||1 , diced|
|Celery salt||1 Milliliter (1/4 Teaspoon)|
|Basil||2 Milliliter (1/2 Teaspoon)|
|Butter||45 Milliliter (3 Tablespoons)|
|Flour||60 Milliliter (4 Tablespoons)|
|Cooked carrots||2 Large, diced large|
|Cooked potato||1 Large, diced large|
|Cooked parsnip||1 , diced large|
Season chicken pieces with salt, pepper and paprika.
Place leg and thigh pieces in large skillet and cover with cold water.
Add onion, celery, bay leaf, parsley and seasonings.
Cover and bring to boil.
Continue cooking 16 minutes over medium heat.
Add remaining chicken pieces and continue cooking 20 minutes covered.
Transfer chicken pieces to bowl and strain cooking liquid through fine sieve into second bowl.
Heat butter in skillet.
Mix in flour and cook 2 to 3 minutes over low heat, stirring occasionally.
Pour in half of strained cooking liquid and whisk well.
Incorporate remaining and season.
Cook sauce 3 to 4 minutes over medium heat.
Place cooked vegetables in sauce and cook 3 to 4 minutes over medium-low heat.
Add chicken and finish cooking 8 to 10 minutes over low heat.
Do not cover.