Roast Chicken Stew / (*Braunes Gefluegelragout*)

This Braunes Gefluegelragout transforms leftover roast chicken into a sophisticated, hearty stew. By browning the meat and simmering it in a reduced sauce of beef stock, dry port, and wine vinegar, you create a deep, savory flavor profile that is distinctly German yet universally comforting. The addition of bay leaves and a touch of flour ensures a velvety texture, while lemon slices add a bright, acidic counterpoint to the rich sauce. It is an excellent way to use up leftover poultry, offering a quick yet elegant dinner option that feels homemade and substantial. Serve over noodles or potatoes for a complete meal.

Cooking Method: Baking, Roasting

Cuisine: German

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 32400.5

Description

This Braunes Gefluegelragout transforms leftover roast chicken into a sophisticated, hearty stew. By browning the meat and simmering it in a reduced sauce of beef stock, dry port, and wine vinegar, you create a deep, savory flavor profile that is distinctly German yet universally comforting. The addition of bay leaves and a touch of flour ensures a velvety texture, while lemon slices add a bright, acidic counterpoint to the rich sauce. It is an excellent way to use up leftover poultry, offering a quick yet elegant dinner option that feels homemade and substantial. Serve over noodles or potatoes for a complete meal.

Ingredients

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

Directions

1
Heat butter in a large skillet or Dutch oven over medium-high heat.
2
Add the chopped chicken pieces and cook until golden brown on all sides, about 3-4 minutes.
3
Remove the chicken from the skillet and set aside on a plate.
4
Reduce heat to medium and add the chopped onions to the same skillet.
5
Cook onions, stirring occasionally, until soft and translucent, about 5 minutes.
6
Sprinkle the plain flour over the onions and stir constantly for 1 minute to cook off the raw flour taste.
7
Gradually pour in the beef stock while stirring to prevent lumps from forming.
8
Add the bay leaves, wine vinegar, and dry port (or red wine).
9
Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
10
Return the browned chicken to the skillet along with any accumulated juices.
11
Add the lemon slices and season with salt and fresh-ground pepper to taste.
12
Simmer gently for another 5 minutes to allow flavors to meld and chicken to heat through.
13
Remove bay leaves before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32400.5kcal

% Daily Value *
Total Fat 1884.3g2899%
Saturated Fat 755.8g3779%
Cholesterol 9774.2mg3259%
Sodium 9123.8mg381%
Total Carbohydrate 43.4g15%
Dietary Fiber 1.7g7%
Sugars 9.1g
Protein 3252.7g6506%

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

Keywords: braunes gefluegelragout, chicken stew, german cuisine, leftover chicken, port wine, beef stock, comfort food, wine vinegar, bay leaves, lemon zest, one pan meal, savory stew, quick dinner, pan sauce, traditional german, roast chicken, flour thickener, home cooking, family dinner, protein rich

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