Country Style Chicken Stew with Local Root Vegetables
Back when a chicken dinner was special, reserved for a Sunday evening when the family sat together, without electronic distractions, amd just enjoyed the food and being together, this hearty stew was often served along with plenty of crusty bread, or perhaps buttermilk biscuits and freshly baked apple pie for dessert.
Yield: 6 servings
Ingredients
• 1 large free range chicken, cut-up
• 4 tbsp. olive oil
• 1 tbsp. kosher salt
• 1 tsp. freshly ground pepper
• 4-6 cloves garlic, chopped fine
• 4 small potatoes cut in ½” cubes
• 2 medium parsnips cut in ½” cubes
• 4 medium carrots cut in ½” cubes
• 2 medium onions, chopped coarsely
• 1 cup red wine
• 2 Bay leaves
• 4 cups water
Instructions
1. In a large heavy pot heat oil under medium heat.
2. Pat dry the chicken pieces and sprinkle with salt and pepper, add to pot and turn heat to high, stirring the chicken until fully coated with oil and starting to sizzle.
3. Add garlic and continue to cooking for about 4-5 minutes. Add the onions and cook on medium until onions become translucent.
4. Add all root vegetables and cook on medium to high until all the ingredients are well coated with oil, about 5 minutes. Add wine.
5. As soon as this liquid in the pot starts to boil, add about half the water and bring to a boil. Reduce heat to low and simmer for about 60 minutes until all the root vegetables are perfectly tender.
26 GROW! BOSTON