RECIPE BOX: Stew on it

RECIPE BOX: Meals in mugs 

When circumstances begin to boil in our lives, we often let them consume us. Friends will suggest that you forgive and forget. Words like “let it go” are easily slung around but not so quickly absorbed. Working through the tough stuff that life hands us is not able to be cured instantly. Healing in a healthy way requires processing time. 

When you throw ingredients in an instant pot, it is done and ready to eat in a matter of minutes. It’s a wonderful invention and helps families have a hot meal on the table, especially on busy nights. However, when cooking a stew, it’s a process. Stew requires simmering. The meat and vegetables cook slowly, bringing out the richest flavors. 

Letting the situation you’re cooking through sit and stew before you respond is bound to cook up an appetizing bowl. Next time you’re in a hot situation, be slow to react and patient with your healing time. Don’t let your stock pot be filled with anger, quick judgements, and rash decisions. Stew on peace and rest, and clarity will bubble to the top. If you find yourself coming to a boil, put your stock pot on the stove, and simmer. 

Contact Ashley at ashley@tippgazette.com.

Chicken Stew 

Ingredients

Chicken

1-2 tablespoons olive oil

Salt/Pepper

2 teaspoons Italian seasoning

2 lbs. bone-in chicken breast or thighs, see notes

Stew

½ cup dry white wine, see notes

5 tablespoons butter

1 medium yellow onion, diced

1 ½ cups carrots, diced

2 ribs celery, diced

4 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1/3 cup flour

6 cups Chicken Broth

½ cup heavy cream, optional

1 chicken bouillon cube, or 1 tsp. better than bouillon

1.5 lbs. red potatoes, washed/dried

Seasonings

1 teaspoon dried parsley

½ teaspoon EACH: dried basil, rosemary, thyme, mustard powder, onion powder.
¼ teaspoon EACH: ground sage, salt, celery salt

1/8 teaspoon pepper

Instructions

Prep Work: Measure out ingredients before beginning, it makes the process easier and more relaxing. (Don't cut the potatoes yet.)

Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Ensure the pot is sufficiently heated so the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (We want the middle to be uncooked.) Don’t cut up the chicken yet.

Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.

Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5 minutes.

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.

Add the flour and stir to combine. Cook for 2 minutes, or until it begins to turn a golden brown.

Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.

Bring the stew to a boil, then reduce to a gentle simmer. Add the whole pieces of chicken back along with any juices from the plate.

Cover partially and let it bubble very gently, partially covered, for 45-60 minutes. It will reduce, thicken, and concentrate. Don’t let it reach a boil or the chicken will be tough/dry. (A few gentle bubbles are good.) Stir occasionally as it cooks.

Use kitchen tongs to remove the chicken and set aside on a plate. Let it rest. Cut the potatoes into 3/4-inch chunks and add them to the stew Simmer until fork tender, about 20 minutes.

Dice or shred the chicken and discard any bones. Return it to the stew.

Enjoy!