It seems as though the whole northern hemisphere is under a deep freeze. I’ve never been a fan of the cold weather and considering I live in one of the coldest countries on the planet, I’ve learned a
couple keys ways to adapt. One way is to live off a steady diet of warm drinks and stew.
What is it about stew that evokes and feeling of warmth and coziness? I remember growing up my nana would make stew often during the winter months and it was the best stew ever. The key attribute to a great stew is to include the freshest ingredients possible.
I made this stew a couple weeks ago after a big snowstorm blew through. I was exhausted after shoveling for three hours and in need of a warm bowl of hearty vegetables and savory broth. Stews can utilize any ingredients that you may have on hand in your vegetable crisper, just keep in mind that the meat you use should compliment the broth. Another tip when making stews is to leave enough time for it to simmer. The more hours you have the better. Stews that cook over time tend to be more flavorful and tender.
So with the winter still sticking around for a least a couple more months, I recommend you stock up on stews. They are extremely easy to make and can be frozen for up to one month to use in a pinch.
Chilly Chicken Stew
Adapted from Everyday Food Magazine
½ cup all-purpose flour
Coarse salt and ground pepper
6 skinless, boneless chicken thighs, cut into 2-inch pieces
3 tbsp canola oil
1 large onion, diced
1 tsp dried thyme
½ cup white wine
6 medium new potatoes, quartered
4 carrots, sliced
2 cups chicken broth
2 Tbsp dried parsley
1. In a large bowl, season flour with salt and pepper. In a large bowl combine flour and chicken. In a Dutch oven, heat oil over medium heat. Brown chicken, in batches if necessary. Remove chicken from pot.
2. Pour ¼ cup wine into pot, deglaze by scraping up browned bits from bottom with a wooden spoon. Add onion and cook, stirring occasionally, until wine has evaporated and onion is translucent. Return chicken to pot; add in thyme, remaining wine, and 2 cups of broth and stir. Then cover the pot and simmer until chicken is tender 1 ½ hours.
3. Add potatoes, carrots, and ½ cup water. Cook covered, until vegetables are tender and stew has thickened, about 20 minutes. Garnish with parsley.