High Flame Quick Chicken Stew
From crainny 16 years ago
- 40 minutes to make
- Serves 4
Sometimes I forget how good simple things taste. My grandparents didn't have a lot of fancy spices on hand, but the flavor was always perfect, because it was made right and from fresh ingredients...
Ingredients
- 1 whole chicken or 3 lbs of your favorite chicken parts - WITH SKIN AND BONES. Remember you have to have some fat to make it taste good, so don't fool yourself and don't attempt to make a stew out of skinless boneless chicken breasts. And should you decide to go this route, please don't blame me and don't give me two stars for poor flavor :) shopping list
- 4-5 large yellow onions shopping list
- 1 tsp or so fresh ground black pepper shopping list
- 1 tsp cayenne shopping list
- salt to taste shopping list
- 3-4 twigs of fresh thyme shopping list
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- Choose one veggie from the list: shopping list
- 4 oz thick sliced large mushrooms or small mushrooms - whole shopping list
- or shopping list
- 10 oz package thawed green peas shopping list
- or shopping list
- 4 large potatoes peeled and quartered lengthwise shopping list
- or shopping list
- 2 quinces, quartered, cored and thickly sliced across shopping list
- or shopping list
- if you want to be really fancy, 10-15 pitted prunes (preferably, not flavored) shopping list
How to make it
- Cut up your chicken into serving pieces (don't use liver if you are scared of strong flavors)
- Coarsely chop onions
- Heat large thick-bottom pot
- Throw in the chicken and onions at the same time
- Turn chicken frequently over high heat until very pleasantly browned and fragrant - about 10 minutes
- Add spices and fresh thyme twigs
- Saute for about 5 more minutes
- Discard thyme
- Add 1 quart of water - just enough to barely cover the chicken, bring to boil
- Add your favorite veggies at this point
- Cover and cook until chicken is falling off the bone - about 20-25 more minutes
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- Serve immediately
People Who Like This Dish 6
- Benysgurl Nowhere, Us
- Inthekitchen Nowhere, Us
- jenniferbyrdez Kenner, LA
- ravenseyes Belcamp, USA 21017
- waterlily Joplin, MO
- missy360 Phoenix, AZ
- donman Hammond, LA
- crainny Prattville, AL
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The Rating
Reviewed by 4 people-
I have to give you a 5 on this one - only because its the very same recipe that my granny used - I have her cookbooks written in german - and this is one that I just recently translated - it seemed that back in the day they would add dried fruit to v...more
ravenseyes
in Belcamp loved it
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I agree with you on the simple. My grandmother was the world's best cook. She did have herbs-garden of course. And that boneless chicken.....not happening. Thank you Crainny.
jenniferbyrdez
in kenner loved it
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I agree that without the skin and bones, you don't have a stew. Thanks for the post :)
donman
in Hammond loved it
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