Italian Meat - Poultry and Game Recipes - Sorrel and Chicken Stew (Stufato di Acetoselle) Recipe

Ingredients

• 45 g/3 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp plain (all purpose) flour

• 900 ml/3 3/4 cups chicken stock

• 225 g/8 oz/2 cups cooked chicken, chopped

• 2 carrots, chopped

• 2 leeks, chopped

• 50 g/2 oz/1/4 cup long-grain rice

• Salt and freshly ground black pepper

• 300 ml/1 1/4 cups single (light) cream

• 6 sorrel leaves, torn

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Method:

1. Heat half the butter in a saucepan and blend in the flour. Cook for 1 minute and gradually stir in the stock.

2. Bring to the boil and add the chicken, carrots, leeks and rice. Season with salt and pepper and simmer for 40 minutes.

3. Remove from the heat and blend in the cream. Add the sorrel leaves and return to a low heat. Simmer for 2 minutes, season and serve hot.