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Roast Chicken Stew / (*Braunes Gefluegelragou

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      Title: ROAST CHICKEN STEW / (*BRAUNES GEFLUEGELRAGOU
 Categories: German, Poultry, Main dish
      Yield: 4 Servings
 
      3 tb Butter
      2 tb Chopped onions
      2 tb Plain flour
    500 ml Beef stock
     50 ml Dry port or red wine
      2    Thick lemon slices with peel
      2    Bay leaves
           Salt and fresh-ground pepper
           Dash or two of wine vinegar
  1 1/4 lb Roast chicken (just the
           -meat, cut into bite-sized
           -pieces
 
  This recipe is perfect for those of us who get home dead tired,
  desperately tired but with no desire to actually *cook* anything. The
  gravy can be cooked ahead of time and refrigerated or frozen: or made
  on the spot, if you feel energetic.  The chicken you can roast
  yourself (again, if you feel like it) or pick up from the nearest
  place which roasts chickens and wraps them up for passersby (often
  using the kind of oven-with-rotating-spits which Peter refers to as
  "the chicken-torturing device"). Serve with mashed potatoes or
  noodles: or, if you have energy enough, dumplings.
  
  Melt the butter in a heavy-bottomed non-reactive saucepan: add the
  chopped onions and cook until translucent. Add the flour, and cook
  until the *roux* is golden brown.  Pour in the beef stock and port.
  Add lemon slices, bay leaves, salt and pepper.  Allow the sauce to
  cook for about 20 minutes, stirring occasionally, then pour through a
  fine strainer, test for seasoning, and add vinegar and salt or pepper
  to taste. Add the chicken pieces and heat over a low flame.
  
  Re:  the gravy:  There's never enough of it.  If I were you, I'd
  double the recipe.  You can always freeze what you don't use.
 
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