Euro Dinner Set ..... Chinken Stew in Grape Fruit sauce herbs and sausages..

As promised, this is 1st part of 3 on how I prepared a full course EURO dinner for 8 peeps.

I first want to introduce the Chicken stew in herbs with sausages and carrots.

This actually not a difficult dish to prepare as its rather straight forward.

First prepare 1 quarter of full cream butter of a normal bar. Cut that bar of butter into a 7 inch deep saucepan.

Bring it to a simmer and add in your chicken. The amount of chicken for 8 servings would be about 1KG of chicken breastmeat. The breastmeat need not be marinated at all. Just add and let it cook for 8 mins to 10mins.

next once it has turned slight brown we can add in about 500 grams of sauages. Note its better to buy the sauages that has some pepper in it and not to use the normal ones from the canned variety. The ones you buy from the Gourmet corner tend to have more flavour and adds to the stew richness in taste.

Now once the meats are cook for about 15mins, remove all the sauces and the meats into a bowl.

Next add about 1 table spoon of butter and let it simmer. Then add in 1 Yellow Onion fully diced to small chunky bits. Next add in about 2 full sticks of carrots. Be mindful to cut up the carrots into nice 20 cent size chunks too.

Add in the spices , 1 stick of Thymes , 1 stick of parsley, 1 stick of sage 1 stick of chives and 1 stick of rosemary. 2 sticks of cinnamon sticks.

All the above herbs could be purchased from ColdStorage outlets. Next bring all of that to a simmer with 2 cloves of diced Garlic. Once the vegetables are cooking, bring to boil about 5 measuring cups of water and add in 2 cubes of chicken stock cubes. Bring to a slow boil.

Once the chicken stock is ready.. mix the vegetables with the meats and slowly stir. Add in the hot chicken stock 1 cup at a time, 1 cup is like a cup of tea , slowly simmer and add some flour to it to thicken the stew. As you finished the chicken stock, grate 1 Grape Fruits skin, take care not to grate too much into the white part of the GrapeFruits skin, as its bitter taste would not help with the flavour. Once you add in the grated GrapeFruit skin, you may add in 1 qaurter cup of White Wine. As the mixture is brought to a slow blow, you may add the glass of GrapeFruit juices from the original grated GrapeFruit.

Next add 1 teaspoon of salt and 1 teaspoon of grinded black pepper. Bring the whole saucepan into a slow boil for about 20 mins. After that you will server the Stew within a large bowl.



Once you have cooked the mixture for 20 mins you may serve the Stew in a large bowl