Roast Chicken Stew / (*Braunes Gefluegelragou
| Yield: | 4 Servings |
| Categories: | Poultry, German, Main Dishes |
| 3 | tb | Butter |
| 2 | tb | Chopped onions |
| 2 | tb | Plain flour |
| 500 | ml | Beef stock |
| 50 | ml | Dry port or red wine |
| 2 | Thick lemon slices with peel | |
| 2 | Bay leaves | |
| Salt and fresh-ground pepper | ||
| Dash or two of wine vinegar | ||
| 1 1/4 | lb | Roast chicken (just the meat, cut into bite-sized pieces |
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