ELEGANCE TFP-15 Mode D'emploi page 17

Booklet TFP-15_v003
Chicken and Vegetable Stew
2 tsp. (10 ml)
2 lbs. (1 kg)
1 medium
1/4 tsp. (1.5 ml)
4 cloves
3
3 large
2 small
1 can(19oz/540ml)
1 cup (250 ml)
Preheat skillet to 350ºF (175ºC). Add oil. Season chicken pieces with salt and
pepper and brown for 5 minutes on each side. Remove chicken and set aside.
Drain fat from skillet then add onion, garlic and red pepper flakes. Cook for
2 – 3 minutes. Add the carrots, potatoes and white turnips. Add chicken
stock and stir in tomatoes, breaking up with a spoon. Bring to a boil and
return chicken pieces to skillet. Cover and reduce heat to 250ºF (120ºC). Simmer
for 40 – 45 minutes or until chicken is tender. Adjust seasonings and serve.
5/5/04 4:53 PM Page 17
vegetable oil
chicken, cut up
onion
red pepper flakes
garlic, minced
carrots, peeled and cut in chunks
potatoes, cut in chunks
white turnips, peeled and cut in chunks
whole tomatoes
chicken stock
salt and pepper
7