Simple Chicken Stew

Simple Chicken Stew

This is another recipe in my continuing effort to get you off pizza and burgers, and turn you into a skillful chef, with simple and delicious fixin’s that don’t require much prep or thought or special kitchen skills.  As a matter of fact, all you need to do is to hustle to the kitchen, pop a cork of your favorite vintage, sip to make sure it didn’t go bad, and tell yourself, if Stroud can do it, anyone can. No need to whimper in the darkness and dream of days gone by, when glorious meals were only a credit card away.

Just trying to help, folks.  This lip smacker is titled:  Simple Chicken Stew

Isn’t that easier to say than Chicken Stew That Carries the Delight of A Parisian Bistro And Brings Romance Back Into Your Pitiful Life?

Take another sip.  This is going to be so easy.

4 Chicken thighs, bone in (If it has skin, peel it off and toss it)

Olive Oil

Roughly chop, a handful of baby carrots, two stalks of celery, an onion, four green onions, three medium potatoes (peeled)

4 Cups of chicken Broth + 2 condensed cubes of Chicken broth

2 Tablespoons Herbes de Provence

Salt and Pepper.

Getting’ to it!

Slosh a tablespoon or two of olive oil in a large pot with a lid, or Dutch oven.  Heat the oil, dust the chicken with salt and pepper and sear in the pan until the chicken is cooked through.  Remove the chicken from the pot and set aside.

Toss the roughly chopped vegetables in the same pot.  Add a bit more oil if necessary.  Cook on medium heat and stir now and then, until the vegetables are soft.

Add the chicken broth, mix, then add the two cubes of condensed chicken broth.  Stir well.

Debone the chicken, shred or chop the meat and toss it into the pot, along with the thighbones.  Note:  the bones intensify the flavor and the little bits you didn’t get off the bones will flake off while cooking. The bones are easily removed before serving.

Add the Herbes de Provence and more salt and pepper if needed.

Put the top on the pot and set the heat for a low simmer for 45 minutes to 1 hour.

Just beginning to simmer

Even more delicious served over rice. Wine? I served a Pinot Gris from Alsace.

Cooked to perfection

See, that was so quick you barely had time to finish that second bottle of wine!  Cheers!  Bravo!  À votre santé!  Who said you couldn’t cook???