Dec 17 2006

Sander’s Trader Joes Winter Chicken Stew

Published by at 4:45 pm under Food,Recipes

Sander’s Savory Winter Chicken Stew

Note: Except for the instant coffee, all the ingredients in this recipe can be purchased at Trader’s Joe.

1 Package (4 pieces) bones skinless chicken thighs
1 package organic carrot nubbies
1 package butternut squash
1 head garlic – cloves skinned
3 shallots – minced
½ cup dried Morello cherries
1 package mushrooms
2 stalks celery – chopped
3 tbs Garlic Oil
1 cup unbleached white flour
1 tbs salt
1 tsp pepper
1 onion – chopped
1 cup Cab wine
1 cup chicken stock (low sodium)

Preheat oven to 300. Heat medium dutch oven over medium flame. Cut chicken into meaty chunks (quartering thighs works well). Add flour, salt, and pepper to bowl and dredge chicken chunks, shaking off any excess. Add garlic oil to dutch oven and brown chicken in batches. Do not overcrowd pan. Remember that you don’t need to cook the chicken all the way, just brown the outside. Remove browned chicken. Drain all but one tablespoon of fat from pan. Briefly brown onions, shallots, garlic, and mushrooms, and remove from pan. Deglaze pan with wine, scraping the bits from the bottom with a wooden spoon. Add all ingredients back to dutch oven, cover, and bake in oven for 2 hours. Remove and let stand, covered, for 30 minutes before serving.

Makes 4-6 ample servings.

Note: To deepen the flaver, add 1 teaspoon of instant coffee, and a ¼ teaspoon of cinnamon, to the liquid immediately after deglazing.

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