This Uruguayan stew, with tender chicken pieces and vegetables swimming in a heady wine sauce, is prepared in a single pot. It almost cooks itself!
Ingredients:
3 tablespoons olive oil
1 1/4 to 1 1/2 pounds skinless chicken (with bone), cut into pieces
1/2 cup water
1/2 to 1/3 cup thinly sliced carrot rounds
1 medium potato, cut into 1-inch cubes
1 small onion, finely chopped
2 garlic cloves, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour
1/3 cup thinly sliced fresh mushrooms (optional)
1/4 cup dry or semidry white table wine
Preparation: Heat the olive oil in a wide-bottom stockpot or Dutch oven. Brown the chicken pieces over medium-high heat for several minutes on all sides, until no pink remains. Add 1/4 cup of the water and the carrot rounds. Cook, covered, over medium heat for 2 to 3 minutes. Add the potato, onion, garlic, bay leaves, salt, black pepper, and the remaining 1/4 cup of water. Carefully toss all ingredients. Cover and cook for 12 minutes. Sprinkle the flour over the mixture, add the mushrooms, and carefully toss again. The liquid should immediately thicken into a sauce. Drizzle the wine over the chicken and cook, covered, for 5 more minutes and serve.
