Sunday, March 24, 2013

Soup Coup Chicken Stew

This entry is a follow-up in my Soup Coup series.

We had a rotisserie chicken for dinner early last week.  My kids pretty much scour the drumsticks for every last morsel, and that's about it.

After dinner, the dog promptly dragged the chicken off the table and onto the floor.  Wha?

All I could think was "Bumpusesssss!"

At any rate, I rinsed off the chicken and made chicken stew the next day.  Since we had just picked up our CSA share, the stew had an even greater variety of veg than it would have, and it helped me use up some odds and ends from the pantry and freezer.

Here's what I did:

Sauteed small onion, 4 stalks of celery, 1 bulb thinly sliced fennel with a few crushed garlic cloves in the bottom of my soup pot.  Salt and pepper.

1 c. white wine (an inexpensive Pinot Grigio)
2 bay leaves

Added a can of chicken broth, a quart of homemade veggie stock, and some water.

Added, chopped up:
3 carrots
3 small-medium turnips (First time I've cooked with turnips.  They smelled like nasturtium greens when they were raw.  Nice and mild in the stew, though.)
1 yam (peeled)
3 red potatoes

Salt and pepper. Thyme, marjoram, sage. Let cook until just about tender.

2/3 bag of frozen pearl onions
1/2 bag of frozen peas
The rest of the rotisserie chicken, shredded.

Let cook until it was all hot.

Added a couple of tablespoons of cornstarch mixed in with a few tablespoons of water, and 1 c. milk (I meant to get cream, but forgot.)

The stew wasn't thick.  I could have made it thicker, but didn't really care much about that.  I totally forgot to put parsley from out back into the pot.  It was getting late and the kids were hungry.

Served with artisan bread from Barrio bakery and butter.

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