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Veal or Chicken Stew

Veal Stew by Gaetano

Recipe for 4
Veal Stew 3lbs or Chicken boneless thighs 8
Cut into chunks    (Note: Veal shrink a lot)
1 cup chopped Onions
Olive Oil
8 Potatoes – Cut into 2″ x 2″
1/4 cup White Wine – Chardonnay
32 oz container of Chicken Broth
1pc Celery stork – chopped finely
2 Tbs and 1/3 cup divided Fresh Parsley if don’t have use dry Parsley
1/4 tsp Salt and Pepper.
For Bariatric Friendly don’t eat potatoes or only eat 2 -3 pieces

1. In a medium sauce pot,  Sautee Chopped Onions in enough Olive Oil to cover them.  Cook until golden brown.

2.  Place Veal or Chicken in pot. Stir and cook for 3 minutes.
3.  Add Chicken broth, 2 Tbs Parsley, Celery, Salt and Pepper.
4.  Cover over medium high heat and bring to a boil.
5.  Boil for 15 minutes then add White Wine.

6.  Cook for another 15 – 20 minutes, until Veal
      is tender.  Chicken cooks in less time.

7.  Add Potatoes and Parsley. Cook until potatoes  
     are ready about another 5 -10 min.
Serve with warm Italian bread.

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