Farmer Style Chicken Stew and Biscuits from The Careless Cook

 

Farmer Style Chicken Stew and Biscuits from The Careless Cook

 

As I have told my three faithful readers many times, I don’t make any difficult dishes.  Let me add a couple of addendums:  I don’t use any ingredients you haven’t heard of, AND if I can make it, you can make it.

 

Which is not to say I don’t sometimes blend unusual combinations.  Take biscuits, for example.  Hey, if you cook with me, you have to expect some twists and turns and blind alleys. 

 

Take my good friend, Daphne, who sometimes asks questions designed to flummox The Careless Cook.  “Does Chinese food come from Japan?”  Oh, Daphne, where to begin?  This is what The Careless Cook calls a blind alley. 

 

“Why doesn’t everyone just speak English? The French sound so stupid!”  Daphne, dear, let’s keep it simple, although I don’t think you can keep it any other way.  Care for another bottle of wine and a straw, while I explain? 

 

Farmer Style Chicken Stew

 

Why do I call it ‘Farmer Style’?  Because, As you will see, I used every vegetable I had in my kitchen.  At this point, the inebriants, who haphazardly follow my instructions, skipping many of the letters, are no doubt blubbering, “Hey Buckaroo, where is the damn recipe???”

 

On their behalf, let’s slosh along.

 

Suggested Ingredients for farmer style stew

(Biscuit recipe to follow)

 

6 skinless, boneless chicken thighs

1 red bell pepper, roasted, peeled, seeded, and roughly chopped

1 green bell pepper, roasted, peeled, seeded, and roughly chopped

1 sweet onion, peeled and roughly chopped

3 large stalks of celery, finely cut crossways

1 cup sundried tomatoes, chopped (I used those in oil – see photo)

1 large golden beet, peeled and cut in 1 in cubes (a substitute for potato.)

1 carton of chicken broth (32 oz) PLUS one cube of chicken broth (if you want a richer broth)

Olive Oil

Italian seasoning (see photo to see what I used)

Salt and pepper to taste

Heat the oven to 400ºF (200ºC) By the way, did you know that Fahrenheit and Centigrade are the same at -40 degrees?  I find that fascinating, although not as fascinating as …..sorry, I need to press on.

 

Coat the chicken thighs with olive oil and dust heavily with Italian seasoning.  Bake for about 20 minutes, but not long enough to dry them out.  Chop into bite sized pieces.

 

Slosh a little olive oil in a frying pan and toss in the chopped onions.   Cook on medium heat until they are translucent and slightly brown.

 

Pour the chicken broth into a large pot.   Add all the vegetables, plus the onions and chicken.  Cover and cook until the golden beets are cooked, but not falling apart.

 

Taste and add salt, pepper, and a cube of chicken broth. (I used one)  Also, add more Italian seasoning to taste)

Oat-milk Biscuits

 

Oven to 450ºF (230ºC)

 

2 cups flour

3 tablespoons baking powder

1 teaspoon salt

2-3 pinches black pepper

6 oz melted butter

1 cup oat milk (I like Oatly brand)

 

In a large mixing bowl, add the dry ingredients and mix well.  Pour in the melted butter (I used the bits of here and there butter I needed to finish with…half vegan butter and half regular butter).

 

Stir  in the oat milk and mix well.  I mixed first with a wooden spoon and after it came together, I used my hands.  To finish, dust a counter and knead the dough a bit.  Roll it out to about an inch thick and cut in rounds.  Place on a baking sheet and bake for 12 minutes.

 

Ok, Daphne, let me spare you some breath.  I used oat milk because I’d never tried it for biscuits.  Yes, it turned out deliciously.

 

Can you use other vegetables?  Yes, Daphne, use whatever the hell suits you.  What does chicken taste like?  It tastes like rattlesnake.

 

Now give me a chance to make a huge Manhattan before you ask again.

 

 

 

 

Chicken Stew from The Careless Cook

 

Chicken Stew from The Careless Cook

 

I thought of calling myself The Careless Chef, but that is a little too haughty and my significant other assures me I have no reason to be haughty…and besides, calling me a chef is akin to calling me an artist after I spilled catsup down the front of my white shirt.

 

And besides, I look at a chef as a general manager, while a cook works at the stove with burned fingers and a dirty apron.  The cook is the one you ought to thank, but the chef is the one writing cookbooks and passing out autographs. 

 

The careless part, however, is well placed.  I enjoy being in the kitchen, sloshing and sipping a generous pour as I ponder….I don’t know exactly what’s for supper.  Let’s see what we’ve got.

 

In the case of Chicken Stew, the chicken part first grabbed my attention last night, when it was still a whole, nicely baked bird.  Tonight, it is to be boned, skin removed, and the meat shredded. Once I got to that point, there were several ways to go, paths to take, taste buds to satisfy.

 

Memories of Robert Frost were there to guide me.  I pictured good ole Bobby, reaching for his pen and scratching out, the first line:  The Recipe Not Taken.  Well, that was certainly helpful.  Are you ready?  Here we go!

 

Chicken Stew

 

Ingredients

 

Half a baked chicken, deboned, skin off, shredded, or the raw equivalent

(If using raw chicken, chop and sauté it in a little bit of olive oil or butter)

4 stalks of celery, diced

2 carrots, peeled and diced

1 ½   cups sliced mushrooms

1 baking potato, peeled and chunked

1 handful of spinach

1/2 onion (I used a sweet onion), peeled and diced

2 cloves garlic, peeled and diced

tarragon to taste (I used 3 large sprigs of fresh tarragon)

4 pats of butter

1 32 oz box chicken broth

2-3 tablespoons of flour for thickening

 

For those careful cooks, as well as the nervous stutters attached to painting by the numbers and staying within the lines, I will answer a few questions.

 

How much is a pat of butter?  It’s right between a love tap and a slap in the face.

 

What size eggs?  I think mine were large, but then every man thinks his are large.

 

How big were the celery sticks and carrots?  Not too large, but then again they may have been large.

 

What if I don’t like garlic?  Substitute vanilla wafers.

 

What brand of chicken stock did you use?  The one that clearly states, chickens were at first astonished and then alarmed when making this broth.

 

How much spinach is a handful?  Depends on what else you’ve holding in your hand.  I usually put down my wine glass, but only for a moment.

 

When you say to chunk the potatoes, how big is a chunk?  A chunk is small enough to fit in your mouth without making your eyes pop, as you gasp for breath.

 

Now, let’s get started!

 

Puttin’ It All together

In a large pan, over medium heat, toss in onions, garlic, carrots, mushrooms and celery.  Pour in just enough chicken stock to cover. 

When the celery and onion are translucent, add the butter and chicken.  Dust the chicken with 1 heaping tablespoon of flour and stir well.

 

Add the rest of the chicken stock and the tarragon.  Taste and add more tarragon if it suits you.  

 

Cook until the stock is slightly reduced.  Add the potatoes and cover.  Cook until the potatoes are lightly softened, then stir. 

Add the spinach.

 

Uncover and allow the broth to reduce a little more.  Still too juicy and want a thicker sauce?  Dust with a second heaping tablespoon of flour and stir well.  Repeat if you want it thicker, BUT, the sauce will naturally thicken as it cools.

 

Too thick?  Add more chicken stock.  You may have to play with it to get it to the exact thickness you want.

 

I served mine in bowls with a side of basmati rice.  I also sprinkled the stew with finely chopped basil.

 

Wine:  A soft, dry Alsatian Pinot Gris, or another light white wine.

 

This was so delicious, this cook was kissed several times….but thinking back, it was not until after I’d opened the second bottle….

After this photo, I added more chicken stock.

 

 

Coq au Vin Meatballs

 

Coq au Vin Meatballs

 

Quite a few recipes online for coq au vin meatballs.  And for those timid souls who treat recipes as scripture, I say, cast away your fear….best to sip some wine before you cast.   See, I view a recipe as merely a blank canvas, upon which the cook doth slap on the paint.

 

But, wait a sec.  Let’s chat briefly about the name coq au vin. The literal translation is rooster in wine.  Never heard of anyone using a rooster, but my knowledge of barnyards is sketchy at best.  Mostly, recipes call for chicken pieces, bone-in, root vegetables and wine. Traditional coq au vin uses a deep, rich Burgundy, but that varies depending on which French region you’re in.  In the Alsace, right across the Mosel River from Germany, Riesling is the wine of choice.  Mine, too, especially in the summer time.  Riesling has a brighter flavor and it’s that time a year to once again embrace the sunny days of summer.

 

The traditional recipe also calls for bacon (lardons) and garlic, neither of which I chose.  Why?  Because I didn’t have any bacon in my frig! But, I did have some patties of Jimmy Dean sausage.  And garlic?  On this fine, summer day, the flavor just didn’t appeal to me.  Then there’s the question of whole chicken pieces versus ground chicken that’s turned into meatballs.  And then when you add the extra ingredients to the ground chicken…. Ou la la, c’est magnifique!

 

I’m sure you’ll spot other twists and turns in my recipe that bypass the traditional, but as Rhett Butler famously said, “Frankly, my dear…..”

 

But, enough twaddle and prattle.  Let’s get straight to slapping the paint on the canvas.

 

Coq au Vin Meatballs

 

Les Ingrédients

 

1 lb ground chicken or turkey

1 egg

½ cup panko breadcrumbs

1/3 cup grated Parmesan cheese

salt and pepper to taste

4 patties of Jimmy Dean regular sausage (or any other brand you favor or happen to have in the refrig)

½ sweet onion (or yellow onion) chopped

4 carrots, peeled and chopped

2 handfuls of fresh spinach (For timid souls, don’t worry about the size of your hands.)

2 handfuls (about two cups) of mushrooms, sliced and chopped

1 ½ cups chicken broth (I used one of those cubes that good for 2 cups, but I used 1 1/2 cups to make it richer.)

2 tablespoons tomato paste (I buy it by the tube since many recipes call for only a tablespoon or two.)

1 cup Riesling wine (or another dry white wine)

a pat of butter and heaping teaspoon of rice flour (or corn starch) mashed together as a thickening agent

½ cup chopped parsley for garnish

½ cup sliced green onions for garnish

sweet potatoes, sliced in half lengthwise and baked (to accompany)

 

Mettre Ensemble (Putting it together)

 

Make the meatballs and heat the oven to 400ºF

 

Cover a baking sheet with parchment paper. Mix the ground chicken, egg, breadcrumbs and parmesan.  Add a little salt and pepper. Roll into tablespoon sized meatballs (should yield 15-20) and place them on the baking sheet.  Bake them about 20 minutes, turning once.

Hint:  Saves time if you bake the sweet potatoes as you bake the meatballs.

 

Make the Sauce

Fry the sausage, breaking it up as it cooks.  Turn down the heat to medium. Add the onions and cook until translucent.  Add the rest of the vegetables, except for the spinach and the garnish.  Stir often.

 

Add the chicken broth and wine.  Cook until the vegetables are tender.

 

Add the baked meatballs and the spinach and cook until the spinach wilts.

Add the thickener if you wish.

 

Serve in a bowl beside the baked sweet potato. Add the garnish.

Voila!  Wasn’t that fun?  Wasn’t that easy? Don’t you want to celebrate by polishing off the rest of the Riesling? Yeah, me too!

 

 

Maple, Chicken, and Sweet Potato Hash

Maple, Chicken, and Sweet Potato Hash

Nothing I like better than a tasty dish that’s easy to make This one dances through the skillet, onto your plate, and keeps you warm, even in the chill of winter’s icy thrust.   Difficult?  You kidding?  I don’t do difficult.  I do easy, while sipping brandy.

Allow me to introduce Ms. Maple Chicken Sweet Potato Hash, the celebrated darling of your middle-aged dreams.  So, go ahead and pour yourself that first snifter of brandy while I lead you through this taste-bud teasing, stomach-pleasing recipe.  By the way, it’s a little less than 500 calories a serving and this dish can satisfy four diners with ease.

Maple, Chicken, and Sweet Potato Hash

I did all the chopping and dicing ahead of time and also combined the syrup/vinegar/mustard/cayenne/raisins in a small bowl.  I kept the ingredients covered and refrigerated all afternoon, so cooking supper was a snap.

1 Pound skinless and boneless chicken breasts, cut into one inch chunks

1 Medium onion diced – I used a red onion

2 Teaspoons sage – I used fresh, but dried will do

1 Large clove garlic diced

¼ Teaspoon smoked paprika

Salt and pepper to taste

2 Pounds sweet potatoes, peeled and diced

1 Tablespoon vinegar – I used rice vinegar

¼ Cup whole grain mustard – Dijon will do

¼ Cup Maple syrup

Pinch of Cayenne pepper

1/3 Cup raisins – I used golden raisins

Spring onions, green portions thinly sliced for serving

½ Cup Gorgonzola or a similar blue cheese, cut in small chunks for serving

2 Tablespoons olive oil. More if required (The chef makes the decisions!)

Heat the olive oil over medium heat and add the chicken, diced onions, garlic and sage. Stir and cook until the chicken chunks are browning and the onion is wilted. Salt and pepper as desired.

Add a cup of water and mix in the cubed sweet potato. Cover and steam only until the sweet potato is tender.  Add the syrup mixture and heat well.

Fini!  Plate the portions and decorate with green onions and blue cheese.

Serve with the vegetables of your choice.  My choice was cheesy smashed Brussel sprouts.

Stand up, take a bow and grab that second snifter of brandy.

Easy Lemon Chicken

This year’s Thanksgiving may be a vivid memory, but just in case, let me remind you,

1.    What you said:  Wow, this Thanksgiving was so special! What you meant: Please leave now. This ain’t an overnight.

2.    What you said: Everyone have enough to eat?  What you meant: Think your socks will still fit?

3.    What you said: We should do this more often. What you meant: Let’s schedule it at your house, during the next ice storm in hell!

After Thanksgiving, did your talking scale tell you, one at a time please? I understand your agony and I’ve come to your rescue.  You need something healthy, but satisfying. I have a very easy solution that will slash that hunger, cut those calories and won’t make you a kitchen slave.  Matter of fact, it’s called Easy Lemon Chicken.

First, let’s get this straight.  Easy doesn’t mean this recipe is bland or lacking in a certain amount of style, or complexity of flavor.  What it does mean is you can put it together in a matter of minutes, yet it gets flipped in the oven and comes out making you look like an accomplished chef.  It’ll also boost your ego and please your guests.  Did I say ‘please? Your guests will rise from the table to applaud as you take a bow.  Only your wife will look aghast and begin the interrogation, “Don’t lie to me!  Where did you buy this?”

Of course you’ve learned by now to simply swallow the bitter bile of matrimonial outrage and permit your guests to embrace you with a kiss on both cheeks. For the good-looking females, depending on your courage and the size of their husbands, it is permissible to suggest a deep and lingering kiss on the lips.

Yes, this recipe is that good.  And, no your wife is probably not that bad and will be content to damn you with faint praise. “It’s ok” and mildly suggest kissing guests on the lips will result in a massive head injury.

So, how do you make this wondrous dish?

Easy Lemon Chicken

4 Half chicken breasts, skinless and boneless

1 Lemon, juice and several wide peelings of the rind, finely chopped

1/3 Cup all purpose flour

½ Teaspoon salt

1 Tablespoon paprika

¼ Cup vegetable oil

1 Cup Chicken broth

2 Tablespoons brown sugar

1 Cup white wine

Preheat your oven to 375ºF (190ºC)

Putting it together:

Squeeze the lemon over the chicken breasts until al the juice is squeezed out.

Combine the flour, salt and paprika in a plastic bag, put the chicken in and toss until the chicken is coated.

Put the vegetable oil in a frying pan on medium heat and fry the chicken breasts until they are just golden brown on both sides.

Don't’ worry that they’re not cooked through.  Keep reading!

Place the chicken breasts in a baking dish and sprinkle on the finely chopped lemon rind.  Mix the sugar, broth and wine together and pour it over the chicken.

Slide the baking dish in the oven and cook, uncovered for 45 minutes.

Set your timer and don’t you dare overcook this dish!

I served the lemon chicken with chunked, unpeeled potatoes, tossed in vegetable oil, salt and pepper, microwaved to soften, then browned in the oven.

Also, Brussels sprouts, salted, peppered, coated in vegetable oil and browned in the oven.

Now you’ve got a decision to make.  Remember, you only used one cup of wine for the recipe…so do you drink the rest yourself or offer some to your guests?  I hate decisions like this.  But, these folks look like beer drinkers and beer is cheap. Hummmm….