Mom is back...
This is one of my favorite winter recipes, I saw it in Bon Appetit in the mid nineties. It looks complicated, but it is really very easy. When you make the pretzel rolls not only will you love them, but you'll feel very accomplished.
Anyways, this is good for company on a winter night or just plain fun for a snow day because you can make it early in the day, clean everything up, and heat it up when your guests arrive or your kids return from sledding, snowball fights, or snowman making. The prep time is about 2 hours and the cooking time 35 minutes. As a tip I recommend working on the stew & rolls together because as the pretzel roll dough is resting/rising you can be working on the chicken. I use the boneless skinless thighs, but you can use whatever you like.
This is a great recipe and really worth a try, either this weekend or on the next snow day.
Chicken Stew
Ingredients
2 tbs vegetables oil
1 4 lb. chicken, cut into 8 pieces
3 tsp butter
4 parsnips, peeled, sliced
3 large carrots, peeled, thinly sliced
3 medium leeks (white and pale green parts only), halved lengthwise, sliced
1 lb baby new potatoes, thickly sliced
3 tbs all purpose flour
3 cups chicken broth
2 tbs minced fresh tarragon or 2 tsps. dried
1 bay leaf
1/4 cup whipping cream
Preparation
Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.
Read More http://www.epicurious.com/recipes/food/views/Chicken-and-Mixed-Vegetable-Stew-1115#ixzz1BKgv8dKv
Pretzel Rolls
Ingredients
2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Coarse salt
Preparation
1. Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
2.Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
3. Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
4. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature. DO AHEAD Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.
Read More http://www.bonappetit.com/recipes/1994/01/pretzel_rolls#ixzz1BKRnx2Bj
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