Chicken Stew

Chicken Stew was inspired by all our favorite seasonal fall and winter vegetables. The French-style stew (or “Cassoulet”), is a one-pot bright but hearty seasonable dish that’s perfect for when you’re looking for a filling meal that also incorporates a lot of veggies.

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

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.

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

After CLEAN, a nice crusty baguette is awesome! Against the Grain or Udi’s are favorites!