Ingredients: |
Ingredients: 1 tbsp & 1 tsp vegetable oil
3lbs Chicken parts, skinned
2 cups chopped onions
2 cups chopped red peppers
2 cups chopped green peppers
2 diced carrots
2 Stalks (diced) celery
1/2 cup frozen or fresh green beans
5 (Sliced) Mushrooms
1 teaspoon rosemary, minced
1 or 2 sprinkles sea salt and freshly ground pepper
4 cups canned whole tomatoes (reserve liquid), cut into pieces
2 or 3 thinnly sliced green onions
1 cup frozen green peas
1 tbsp chopped fresh parsley
1/2 tsp ground thyme
1/2 tsp basil leaves
1/2 tsp chili powder
|
Directions: |
Directions:Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).
Place a large heavy saucepan over medium heat and toss in the butter. Add a single layer of chicken pieces and patiently brown them until they’re caramelized on all sides. Remove from the pan and rest on a plate. Repeat with any remaining chicken.
When the chicken is browned, add the onions to the fat and juices remaining in the pan. Saute until golden brown and caramelized.
Add the vegetables, fresh herbs and reserved chicken and any juices from the resting plate. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.
Cover tightly and continue cooking for 30 minutes or so.
Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed. |
This recipe for Chicken Stew is from