Gypsy Chicken Stew

Name: Gypsy Chicken Stew
Ingredients: 1 (4 pound) whole chicken; 2 1/2 cups dry sherry; 1 1/2 cups chicken stock; 8 cloves garlic, halved; 3 onions, quartered; 4 fresh green chile peppers; 6 large tomatoes, peeled and quartered; salt to taste; 1/4 cup shredded Monterey Jack cheese (optional); 1 tablespoon vegetable oil

10 ingredients

4 steps

Ingredients

1 (4 pound) whole chicken
2 1/2 cups dry sherry
1 1/2 cups chicken stock
8 cloves garlic, halved
3 onions, quartered
4 fresh green chile peppers
6 large tomatoes, peeled and quartered
salt to taste
1/4 cup shredded Monterey Jack cheese (optional)
1 tablespoon vegetable oil

Directions

1

In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
2

Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
3

Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
4

When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.