Chicken Stew

The first stew of the season. It’s a bit blustery outside – mid 40s and windy – so stew is the perfect antidote – along with a slice of fresh rye bread from this afternoon! Yes, boys and girls, we’re eating bread and still losing weight.

I’ve said it more than twice, but soups and stews and casseroles are some of my most favorite things to eat. They’re all definitely comfort foods and can really bring back memories of six kids sitting around the table at night. 20/20 hindsight and rose-colored glasses do tend to make things appear a bit better than they actually might have been, but, while things may not have been perfect, when I look back, there are more smiles than frowns.

And smiling we are, tonight.

Stew, like so many things, does not have a recipe. It just is. You take things out of the ‘fridge and put them in a pot. It’s that basic.

Tonight, I stated with a leek, 2 shallots, and a small onion. Into the pot. Next went some garlic. I cut up two chicken thighs and cooked them with the onions.

Chunks of carrots and celery – unpeeld carrots, I might add. White wine. Chicken stock. Salt, pepper, white pepper, poultry seasoning, a few other spices from the cabinet – which is why it’s never quite the same – and then cubed potatoes – also unpeeled.

It all cooked together nicely and then came the flour and water to thicken it all up. When it was looking good, I added some cooked chicken we had in the freezer from out chicken stock making.

Voilà! Dinner was served!

This is the basic. Switch out the potatoes for wide egg noodles. Add drop biscuits on top. Turn it into a pot pie – double crust is best. Add whatever leftover veggies you might have in the ‘fridge. Or frozen mixed vegetables.

Just make it. It’s guaranteed to please.