GeflUgelragout(Roast Chicken Stew)

• 3 tablespoons butter
• 2 tablespoons chopped onions
• 2 tablespoons plain flour
• 2 cups beef stock
• 14 cup dry port wine or 14 cup red wine
• 2 lemons, sliced thickly
• 2 bay leaves
• salt & fresh ground pepper
• 1 -2 dash wine vinegar
• 1 14 lbs roast chicken (just the meat, cut into bite-sized pieces)

1. Melt the butter in a heavy-bottomed non-reactive saucepan.
2. Add the chopped onions and cook until translucent.
3. Add the flour, and cook until the roux is golden brown.
4. Pour in the beef stock and port.
5. Add lemon slices, bay leaves, salt and pepper.
6. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste.
7. Add the chicken pieces and heat over a low flame.
8. Serve with rice, noodles, biscuits, or rustic bread.

butter, onions, flour, beef stock, port wine, lemons, bay leaves, salt, wine vinegar, chicken

Taken from www.food.com/recipe/gefl-gelragout-roast-chicken-stew-140776 (may not work)