6 drumsticks (skin on)
3 medium potatoes (peeled and cut into bite-size pieces)
1 medium onion (skinned and cut into slices)
1 cup mushrooms (your choice, fresh, dried or frozen)
1 cup carrot chunks
2 cups cabbage (cut into strips)
1 15-ounce can of stewed tomato pieces
2 tablespoons brown sugar
½ cup red wine (more if you like)
4 tablespoons olive oil
1 cup milk (more if needed
¼ cup flour
salt, pepper to taste
Place large iron skillet on medium heat. Add olive oil to skillet. Sauté
onion and mushroom and remove and save.
Sprinkle drumsticks liberally with salt and pepper. Place flour in plastic
or paper bag. Dredge drumsticks in flour and place them in skillet.
Turn drumsticks often until they are browned on all sides. Remove drumsticks.
Make large pan of gravy with flour and milk (may require more milk).
Stir wine into gravy. Stir all veggies and mushrooms into gravy.
Salt and pepper liberally.
Place drumsticks touching bottom of skillet, heap veggies (saturated
with gravy) over drumsticks. Top with bacon strips (jowl bacon excellent).
Cover with foil and place on middle rack of pre-heated 350-degree oven,
covered with foil. Bake for 75 minutes or until carrots are tender. Remove
foil. Broil until some browning occurs. [Click here
to see finished stew.]
A Tip or Two:
No need to stir while cooking . . . Chicken thighs work well, wings
are excellent . . . Other veggies may be included . . . Turnips, parsnips
excellent . . . Cool slightly before serving . . . Leftovers (if there
are any) may be heated in microwave oven or on top of stove in small pan
. . .Wine may curdle the milk in gravy, but this is not a problem . . .
Serve with crackers or biscuits.