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