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02.13.2006

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a stew's brewing
by Stephanie Cloutier
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1 2 3 4
continued from page 2

chicken and mushroom stew
This is a simple stew made with chicken and mushrooms. Use any variety of mushrooms for this dish -- regular button mushrooms, to Portobello or cremini, or even a combination of all three. You can also incorporate coarsely chopped carrots and celery, even add the small pearl onions you get in the frozen foods section of your grocery store.

ingredients
3 pounds chicken thighs and/or legs
2 Tbsp canola oil
1 onion, chopped
1 bay leaf
1 cup quartered mushroom
1 sprig fresh thyme (or tsp dried)
1 cup red wine, or white (your choice)
Salt and pepper

Season the chicken by sprinkling all over with salt and pepper. Heat oil in skillet over medium high heat. Brown chicken evenly on all sides for 3 minutes, making sure not to burn them but allowing the juices of the pan to caramelize a little. Remove chicken from pan, pouring excess liquid out and set aside. Add onions and mushrooms, and cook for 3 to 4 minutes until they soften. Then add bay leaf, thyme, wine, chicken; season with salt and freshly ground pepper. Bring the heat up to a gentle simmering (you want to be careful not to overcook or toughen the meat). Cover pan tightly with a lid, and simmer slowly until the meat falls off the bone, for about 45 minutes.

don't stop now: still more this way!

 

 

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