Roast Chicken Stew / (*Braunes Gefluegelragou)

This hearty German-style stew transforms leftover roast chicken into a deeply flavorful meal. The dish centers on a robust brown gravy made with butter, onions, and flour, enriched with beef stock and a splash of dry port or red wine. Aromatics like lemon slices and bay leaves add a bright, herbal depth that balances the richness of the sauce. It is an ideal comfort food for chilly evenings or busy weeknights when you want something satisfying without starting from scratch. Serve over mashed potatoes, noodles, or traditional dumplings for a complete, home-style dinner that feels both rustic and elegant. The savory sauce is thick and luxurious, coating every bite of tender chicken perfectly.

Cooking Method: Baking, Roasting

Cuisine: German

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 32557.0

Description

This hearty German-style stew transforms leftover roast chicken into a deeply flavorful meal. The dish centers on a robust brown gravy made with butter, onions, and flour, enriched with beef stock and a splash of dry port or red wine. Aromatics like lemon slices and bay leaves add a bright, herbal depth that balances the richness of the sauce. It is an ideal comfort food for chilly evenings or busy weeknights when you want something satisfying without starting from scratch. Serve over mashed potatoes, noodles, or traditional dumplings for a complete, home-style dinner that feels both rustic and elegant. The savory sauce is thick and luxurious, coating every bite of tender chicken perfectly.

Ingredients

3 tablespoons Butter
2 tablespoons Chopped onions
2 tablespoons Plain flour
500 ml Beef stock
50 ml Dry port or red wine
2 Thick Lemon slices with peel
2 Bay Leaves
1 tablespoons Wine vinegar
to taste Salt and fresh-ground pepper

Directions

1
Melt the butter in a heavy-bottomed, non-reactive saucepan over medium heat.
2
Add the chopped onions and cook until translucent and soft.
3
Stir in the plain flour and cook, stirring constantly, until the roux turns a golden brown color.
4
Gradually pour in the beef stock and dry port or red wine, whisking to ensure there are no lumps.
5
Add the lemon slices, bay leaves, salt, and pepper to the saucepan.
6
Simmer the sauce for about 20 minutes, stirring occasionally, allowing it to thicken.
7
Pour the sauce through a fine strainer into a clean bowl or pot to remove solids.
8
Taste the strained gravy and adjust seasoning with salt, pepper, and a dash of wine vinegar.
9
Add the roast chicken pieces to the warm gravy and heat gently over low flame until heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32557.0kcal

% Daily Value *
Total Fat 1888.3g2906%
Saturated Fat 756.5g3783%
Cholesterol 9774.2mg3259%
Sodium 9132.3mg381%
Total Carbohydrate 80.9g27%
Dietary Fiber 14.7g59%
Sugars 9.1g
Protein 3256.5g6513%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is perfect for using leftover roast chicken. You can roast the chicken yourself or use store-bought rotisserie chicken for convenience.

The gravy can be prepared ahead of time. It stores well in the refrigerator or can be frozen for later use. Simply reheat and add the chicken when ready to serve.

For a richer gravy, consider doubling the recipe as the sauce tends to be absorbed by side dishes.

Traditional serving suggestions include mashed potatoes, egg noodles, or German dumplings (Kn&# 195;Â¶del).

Keywords: chicken, stew, german, gravy, braunes, ragout, comfort, dinner, leftover, beef, stock, port, wine, onion, lemon, bay, leaf, easy, quick, family

Read it online: https://www.chefs-mate.com/recipe/roast-chicken-stew-braunes-gefluegelragou/