Wedding Stew Recipe

Name: Wedding Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3 1/2- to 4-pound chicken, cut in serving pieces; Salt and freshly ground black pepper; 1/4 cup lard (preferably home-rendered; see Notes) or vegetable oil; 1 small crusty roll (about 3 ounces), cut into slices; 4 large ripe tomatoes (about 2 pounds), roasted and peeled; 1 large onion, coarsely chopped; 2 garlic cloves, peeled; 2 cups homemade chicken stock; 1/2 cup pimiento-stuffed green olives (one 3-ounce jar), drained; One 3-ounce jar capers, drained; 1/2 cup dark raisins; 8 pickled serrano chiles, drained; 3 tablespoons chopped fresh Italian parsley leaves

Servings: persons

One 3 1/2- to 4-pound chicken, cut in serving pieces
Salt and freshly ground black pepper
1/4 cup lard (preferably home-rendered; see Notes) or vegetable oil
1 small crusty roll (about 3 ounces), cut into slices
4 large ripe tomatoes (about 2 pounds), roasted and peeled
1 large onion, coarsely chopped
2 garlic cloves, peeled
2 cups homemade chicken stock
1/2 cup pimiento-stuffed green olives (one 3-ounce jar), drained
One 3-ounce jar capers, drained
1/2 cup dark raisins
8 pickled serrano chiles, drained
3 tablespoons chopped fresh Italian parsley leaves

1
Season the chicken with salt and pepper.
2
Heat the lard in a large Dutch oven over medium-high heat; brown the chicken pieces until golden, about 3 minutes on each side.
3
Remove from the pan and set aside.
4
In the same fat fry the bread slices over medium-high heat until golden on both sides.
5
Drain on paper towels.
6
Pour off and discard all but about 3 tablespoons of fat from the pan; set the pan aside.
7
Place the peeled tomatoes in a blender with the onion, garlic, and bread; process to a smooth puree (about 2 minutes on high).
8
Return the Dutch oven to the stove and heat over medium-high heat until the fat ripples.
9
Add the tomato mixture and cook, covered, over medium-high heat, stirring frequently, for 10 minutes.
10
Stir in the chicken stock, olives, capers, raisins, pickled chiles, and parsley.
11
Bring the sauce to a boil and add the chicken pieces.
12
Reduce the heat to medium and cook, covered, until the chicken is tender, about 20 minutes.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 3 1/2- to 4-pound chicken, cut in serving pieces, Salt and freshly ground black pepper, 1/4 cup lard (preferably home-rendered; see Notes) or vegetable oil, 1 small crusty roll (about 3 ounces), cut into slices, and more.

Yes, Wedding Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wedding Stew

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