Winter Chicken Stew with Mushrooms and Peal Onions
For a dinner filled with cozy warmth, this chicken stew can't be beat. Cooking over a low, moist heat makes this a tender, tasty dish. Serve the chicken over mashed potatoes or over rice. It's easy to make more for a crowd.
- 3 pounds chicken thighs and/or legs
- salt to taste
- freshly ground black pepper to taste
- About 4 tablespoons flour
- 2 tablespoons canola oil
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 bay leaf
- 1 sprig fresh thyme or 1/4 teaspoon dried
- 1/4 cup red wine
- 2 quarts basic chicken stock
- 1 cup quartered mus
- 1. Season the chicken with salt and pepper. Dust the chicken with flour.
2. Heat the oil in a wide, shallow pot over medium high heat. Add the chicken and brown on all sides, about 2 minutes on each side. The oil should be hot enough to sear the juices in but not burn. Remove the chicken from the pan and drain off the excess fat.
3. Turn the heat down to medium and add the vegetables. Cook for 3 to 4 minutes, until they begin to soften. Turn up the heat and brown slightly.
4. Add the bay leaf, thyme, and red wine and cook until the wine is almost completely evaporated.
5. Put the seared chicken back in the pot and cover with stock. Bring to a simmer and cook, uncovered, for 1-1/2 hours. Do not let it boil rapidly.
6. Strain the stew over a bowl and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half.
7. Remove the skin from the chicken; discard the skin. Add the chicken (either on or off the bone), mushrooms, and onions to the reduced liquid.
8. Adjust the seasoning with a generous amount of salt and pepper.
(This can be made ahead and kept in the refrigerator up to 3 days or frozen.)
This recipe is from the book GREAT ADVENTURES IN FOOD by Ellen Haas.