Chicken Stew

Chicken Stew was inspired by the French-style stew known as “Cassoulet”. It’s a  satisfying one-pot with robust favors perfect for those chilly nights to warm you right up!  Use all your favorite seasonal fall and winter vegetables. When you’re looking for a filling meal to cozy on up with, this Chicken Stew will soon become a favorite go-to Autumn or Winter dish.

Ingredients:

6 Chicken thighs

1 Leek diced

1 large onion diced

4-6 carrots sliced 2” thick

1 fennel rough chopped

1 garlic head separated and smashed or sliced individual cloves

1 fresh spring garlic tops included (when in season, totally optional)

6 or more Sunchokes washed, halved or quarter, (when in season, totally optional)

1-2 C diced or sliced mushrooms: shiitake, oyster, crimini, wood ear

1 C fresh or dried black-eyed peas, rinsed

2 tsp Italian seasonings or a fun lavender blend

1 tsp salt

4-6 Cups Chicken or vegetable stock or Imagines’ No-Chicken Stock

½-1 Cup dry white wine (optional)

Fresh ground pepper

Coconut or olive oil

After 1 hour of cooking add the beans and sugar snaps if using

1 C sugar snap peas

1 C green beans

Enjoy another great rendition of this Chicken Stew! Try our Jerusalem artichoke, (aka sunchoke), lamb stew.

Method:

Pre-heat Oven to 400 degrees

  • Rinse and pat dry chicken thighs
  • Salt and pepper each chicken thigh
  • (NOT clean~ you can dredge in gluten free rice flour but not necessary
  • Heat a large skillet or Dutch oven on medium heat
  • Add chicken thighs and brown on both sides,
  • Remove chicken from skillet or pot, set aside and cover
  • Add 2-3 more Tbl Olive oil and add onions, carrots, garlic, leeks, fennel, sunchokes and mushrooms.
  • Cover, and cook down until tender, about 5 minutes.
  • Add salt, pepper, and seasonings.
  • Add black-eyed peas, chicken, stock, and wine.
  • Cover and bring to a boil.
  • Once boiled, carefully place Dutch Oven or skillet into oven.
  • Reduce heat to 300-325 and continue braising for 1 ½ -2 hours.
Sear meat first on both sides. Remove and set aside. Add vegetables into the pot and brown.

NOTE: After 1 hour of cooking add the green beans and sugar snaps.

Add a nice crusty baguette to sop up all the yummy juices! Against the Grain or Udi’s are favorites!

Enjoy a good stew? Try our Jerusalem artichoke, (aka sunchoke), lamb stew for another great stew option!

 

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