Chicken pastel is a delectable comfort food that makes a great main dish. Add more broth and turn it to a delectable soup.
1 whole chicken, cut into pieces
2 tablespoons red wine vinegar
3 pieces bay leaves
2 tablespoons butter
5 cloves garlic, minced
1 pc medium sized onion, minced
1 large potato, peeled and cut into cubes
1 large carrot, peeled and cut into cubes
6 pieces chicken Vienna sausage, sliced
1 cup half and half
2 cups chicken broth
2 teaspoons oil
Salt and ground white pepper to taste
Place the chicken, vinegar, bay leaf, 1 teaspoon salt and 1 cup of broth in a pan. Put it over high heat and bring it to a boil. Reduce the heat and set it to low. Let it simmer for 15 minutes or until the chicken is tender. Drain the meat and reserve the broth.
Heat the oil in a saucepan over medium heat. Melt the butter and sauté the garlic and onions for 2-3 minutes until fragrant and the onions are soft. Add the carrots, potato and bell pepper. Pour in the remaining broth. Let it simmer for 6-8 minutes or until the vegetables are soft. Add more broth if needed.
Place the chicken and reserved broth in the saucepan. Season it with salt and white pepper to taste. Cover and let it simmer for another 10 minutes or until the chicken is cooked through. Stir in the half and half. Cook it for another 5 minutes or until the sauce thickens. Transfer to a serving plate and serve immediately.
Photo Courtesy Of: Hoppo Bumpo (Liesl)