Chicken, Light Eating, Soups, Chowders, and Stews

Roast Chicken Stew


  • 3 tablespoons butter
  • 2 tablespoons chopped onions
  • 2 tablespoons flour
  • 17 ounces beef stock
  • 1 1/2 ounces dry port or red wine
  • 2 thick lemon slices with peel
  • 2 bay leaves
  • 1 teaspoon salt and fresh ground pepper
  • dash or two of wine vinegar
  • 1 1/4 pounds roast chicken (just the meat, cut into bite-sized pieces)


  1. Melt the butter in a heavy-bottomed non-reactive saucepan.
  2. Add the chopped onions and cook until translucent. Add the flour, and cook until the *roux* is golden brown.
  3. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper.
  4. 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.
  5. Add the chicken pieces and heat over a low flame. Serve with mashed potatoes or noodles or dumplings.

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