Tag: Chicken

Chicken and Mushroom Stew

Ingredients:

  • 2 lbs Chicken breast, cubed
  • 1 Sweet onion, diced
  • 4 cloves Garlic, minced
  • 2-3 Russet Potatoes, cubed
  • 8oz Mushrooms, sliced
  • 4 cups Chicken Broth or Stock
  • About 1/8 cup cashews, chopped
  • 1/4 cup Red Wine
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp ground Thyme
  • 1 Tbs fresh Rosemary, roughly chopped
  • 1 tsp dried Parsley
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup AP Flour
  • Olive Oil
  • Heavy Cream

Directions:

Add about 2 Tbs olive oil to a large pot or Dutch Oven over Medium High heat. When the oil is hot, add chicken to pot and season lightly with some salt and pepper, toss to coat and smooth the chicken to cover the bottom of the pot in one even layer. Allow to cook for about 5 minutes, then flip the chicken pieces with tongs. Cook chicken for another 3-4 minutes and remove to a separate bowl with a slotted spoon.

To the pot, add the onion, garlic, and potatoes to whatever liquid is left over from the chicken and coat the vegetables in it. If the pot is dry, add a little more olive oil. Cook roughly 6-8 minutes before adding the sliced Mushrooms. Continue to cook until the mushrooms release the liquid into the pot, return the chicken and any liquid in the bowl back into the pot.

Add the flour, measured salt and pepper, and the herbs and spices listed above. Toss to coat and cook another 3-4 minutes, until the flour looks cooked and everything is nicely coated. Pour the wine into the pot and stir, scraping up anything stuck to the bottom of the pot. Pour over the chicken broth and stir, adding the cashews as you do so.

Bring the stew to a simmer, and reduce the heat low enough to maintain the simmer. Cook the stew for 20 minutes. Add a splash of heavy cream to the stew, and warm through. Taste and adjust seasonings as needed and serve.

Gumbo you didn’t

Mistakes. Mistakes were made.

First of all, I am so, so painfully white. And from the Northeast. But I said, “I’m going to try and create my own as authentic as possible Gumbo recipe!”

But you know, without tomatoes.

Or okra, because my husband hates them.

But I was gonna try anyway. I made the dark roux (it probably could have gone a bit darker but I got scared). I may have added a bit too much liquid. I added the trinity, garlic, the creole seasoning. All the proteins. It looked…pretty killer tbh.

But I know. I know exactly where I messed up. I bought Crystal hot sauce. And then I added not a drop. No, I put a splash in. That one little tiny splash made my wimpy butt dang near pass out.

I ate it anyway and I really loved it.

But the pain. Oh Golly.

Anyway, here is the recipe:

Gumbo?

  • 1/2 Cup flour
  • 1/2 cup vegetable oil
  • 1/2 lb Dungeness crab clusters
  • 1lb chicken breast, cubed
  • 1 package andoullie sausage, sliced
  • 1 lb peeled and deveined shrimp
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup diced bell pepper (I used red and green, but I think green is traditional)
  • 4 cloves garlic, minced
  • 1 1/2 tsp Creaole Seasoning
  • 1-2 bay leaves
  • 1 Tbs File powder
  • 4 cups chicken broth
  • 2 cups water
  • Salt and pepper
  • Hot sauce to taste (good lord be careful)
  • Cooked white rice

Whisk flour and oil continuously until a dark roux is formed. Add celery, onion, garlic and pepper. Stir until vegetables are a little tender, 5 to 10 minutes. Add creole seasoning, and a little salt and pepper to taste.

Pour broth and water into pot. Stir.

Add chicken, sausage and crab. Add bay leaves. Bring to a boil, reduce heat and simmer 45 minutes to an hour, adding shrimp the last 15 minutes of cooking.

Add File powder to thicken gumbo and adjust seasoning as needed. Add hot sauce to taste.

I cracked the crab and tossed the meat into the gumbo, removing all the shell as well as the Bay Leaves.

Serve hot over rice.