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Gypsy Chicken Stew

Posted by Solitary Dancer on November 20, 2006

Gypsy Chicken Stew

Serves: 15

3 lbs broiler-fryer chickens, plus
4-5 extra chicken breast halves
6 yellow onions, peeled and quartered
15 garlic cloves, peeled and halved
1 quart sherry wine
1 (16 ounce) can chicken broth
4 1/2 cups roasted & peeled fresh green chilies or 9 (4 ounce) cans whole green chilies
2 (24 ounce) cans whole tomatoes
3 teaspoons salt (or to taste)
1 lb Monterey jack cheese

1. Note: Never boil this stew, boiling will ruin it because of the sherry will cook out but on the other hand if it’s not cooked enough, it will be bitter.

2. Put chicken, onions, garlic, half the sherry, and the both into a large, heavy soup or Dutch oven. If the liquid isn’t enough to cover the other ingredients, add more broth or water. Cover the pot and simmer slowly for 1-1 ½ hours or until chicken is cooked.

3. Cut Chiles into chunks. Using 2 forks, tear tomatoes apart and place in large bowl with Chiles and their juices, to mingle together while chicken is cooking.

4. Remove cooked chicken and let cool enough so you can pick meat off bones. Add Chiles, tomatoes, remaining sherry, salt, and chicken to the soup. Cover and simmer slowly for about an hour.

5. Cut chunks of cheese into cubes and place in bottom of individual serving bowls. Pour stew into each bowl; the heat will melt the cheese.

***Watch the carb count with tomatoes. I think it will be OK if you don’t eat a lot of the actual tomato once its cooked


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