Jeek's Chicken Stew

As with everything else, I usually don't make it the same way twice. It usually depends on what I feel like and my pantry.

I'll list the ingredients and describe the measurements later. I basically base the amount on the main ingredient, which in this case was a chicken breast and two thighs. From whats in the pot, you could feed 4 with some croutons (toast).

Ingredients

Olive oil or canola
Bone-in chicken breast, 2 thighs (try to keep a 50/50 ratio)
2-3 carrots & celery, 1 onion (equal parts)
White wine
Chicken broth
Water
1 can: diced tomatoes (or fresh), cannelini beans, corn
2 bay leaves, red pepper flakes, kosher salt, fresh pepper, fresh parsley



Season the chicken and add to a med-high heat stock pot with 1-2 tablespoons of oil.



When slightly browned and some fat has rendered, flip and continue to brown. Total time should be about 3-4 minutes per side.



Meanwhile, prepare the veggies. I usually don't cook "mise en place", just for the threads.



When the chicken has browned, not completely cooked though, remove from the pot to a cutting board. Save only 1 tablespoon of the chicken fat, add the veg and 1-2 tablespoons of oil just enough to give everything a nice coat. Season with salt and pepper.

The veg should take 5-6 minutes over medium heat. Again, you want them slightly brown. At this point, you can add the bay leaves and a pinch of red pepper flakes. Stir, then add 1/4 to 1/2 cup dry white wine. Reduce by half, scrape up the bits from the bottom of the pot.



Add the tomato (I only used half of that can), the chicken broth, the chicken to the pot. If there's not enough liquid, top it off with water just to cover the chicken.



Cover, bring to a boil, then simmer for 20 minutes or so. Every so often you will get a foamy goo on the top, you'll want to skim that off with a spoon. I bend an old soup spoon 90 degrees.



After 20 minutes, remove the chicken to a cutting board and continue to simmer with the lid off.



Let the chicken cool just enough to handle, remove the meat from the bones. Throw out the skin, any small bones (there's usually one in the breast) and any cartilage you find.

Skim the fat/foam once more.

Cut large pieces of meat and return the chicken and bones back to the pot. Add the rinsed beans, corn and parsley to the pot. I didn't use the whole cans because it would have overwhelmed the stew. Just add some, stir and see how it looks. You wan't to have pretty much the same amount of everything.

Most important, taste the stew and check for seasoning. You will need to add salt and pepper.



Simmer for a few more minutes for everything to meld, skim any more foam that developed, and serve with a crouton.



You can leave out the tomato and beans for a real good classic chicken soup. You can leave out the chicken after it has cooked and add shell fish. Use the chicken for chicken salad or something.

Mmmm! those food pics look soooooooo wonderfully delicious. Yummy!