THERE’S NOTHING MORE COMFORTING THAN A WARM CHICKEN STEW ON A CHILLY AUTUMN EVENING.
And this one definitely hits the spot. It’s a Gwyneth Paltrow recipe. Here’s her take. It includes duck bacon, which can be hard to find. Mine is just a bit simpler. I use turkey bacon, but you can use any type you want. Overall this recipe is SUPER EASY. It’s one of those all-in-one-pot dishes.
HERE’S MY TAKE:
Serves 4 comfortably.
- 12 chicken pieces, skinless, boneless thighs (you can use breast if you prefer; boneless is easier to eat in a stew, but you can use chicken with bones in with skin.)
- salt and pepper for seasoning
- 2 tbsps butter (you might need to add more for the veggies)
- 2 tbsps olive oil
- 2 stalks celery (roughly chopped)
- 2 large carrots (peeled and roughly chopped)
- 2 small leek (roughly chopped)
- 2 slices turkey bacon (diced). (you can use any type)
- 2 sprigs thyme leaves
- 1/2 bottle white wine
- 2 1/4 cups vegetable or chicken stock
- 1 cup plain flour
- 1 tbsp baking powder
- 1/2 cup half-and-half (1/4 cup whole milk & 1/4 cup light cream); you may need a splash more to absorb all the flour
- 1/2 tsp fine salt
- fresh parsley, optional (for garnish)
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack
- Preheat the oven to 200C/400C.
- Season the chicken pieces well with salt and pepper. (I use LOTS of pepper.)
- Heat the butter and olive oil in a large ovenproof pan. Brown all the chicken pieces and set aside (you might need to do this in batches).
- In the same pan, saute the bacon (you may need to add a bit more oil). Then add the thyme to the pan allow the herbs to warm up.
- Add the vegetables and saute for a few minutes.
- Add the chicken back to the pan.
- Pour the wine over the chicken. Bring to a boil and then simmer until you don’t smell the alcohol anymore. **All the alcohol will evaporate, but you don’t have to use the wine if you don’t want to.
- Add the stock and water, bring back up to the boil. There should be enough liquid to almost cover the chicken. If you don’t have enough stock, add water.
- Cover the pan with foil. and transfer to the oven for about 1 1/2 hours.
- About 15 minutes before you take the chicken out of the oven, make your dumplings by mixing the flour, baking powder, half-and-half and salt together in a bowl until combined. Roll loose balls from the flour mixture between your palms. Remove the chicken stew from the oven, drop the dumplings into the dish and put back in the oven for 15 minutes.
- Once cooked, remove, sprinkle with fresh parsley and a bit more black pepper and serve it immediately in bowls. Be sure to spoon plenty of the juices. You should have a soupy stew.
I’VE BEEN GOING THROUGH A BIT ON AN MJ PHASE. IT’S HARD TO BEAT ORIGINAL MICHAEL JACKSON, AND HERE ARE MY FAVES.
This is probably my favorite Rihanna track, featuring a sample for MJ’s Wanna Be Startin’ Something.
And this is a remix from my favorite DJ Miguel Campbell, featuring a beat that’s reminiscent of MJ’s Beat It!