Tag: chicken stock

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.

Butternut Squash and Parsnip Soup

I lost my favorite recipe for butternut and parsnip soup!😬 So I winged it and came up with this! This version is slightly sweet. I plan to attempt a more savory one as well.

Ingredients

  • 1 medium to large butternut squash, peeled and cubed

  • 4 peeled and cubed parsnips

  • ½ a Vidalia onion, large dice

  • Salt

  • White pepper

  • 1/4 to 1/2 tsp Ground thyme

  • 4 Tbs butter

  • 1 honey  crisp apple, peeled and cubed

  • 1 can coconut milk

  • Olive oil, about 2 Tbs

  • 2-4 cups unsalted chicken or vegetable stock

  • 1/4 tsp Cumin

  • 1/4 tsp Ground Cardamom

  • 1 Tbs Maple Syrup

  • Roasted Pepitas (or clean and roast the squash seeds!)

Directions

Coat squash and parsnips in olive oil. Add salt and pepper over top and sprinkle about ¼ tsp ground thyme over, then toss to coat. Roast in preheated 350° F oven for 30 minutes.

In large pot, melt and brown butter over low heat, stirring, until it smells caramelized and is a brown color. Add onions and apples and stir. Cook over medium low heat for 5 to 8 minutes, or until soft.

Check that the squash and parsnip are soft from roasting by poking with a fork. Once easily pierced, remove from oven and add to pot with apples and onions. Blend with an immersion blender, or carefully add to blender or food processor in parts, until everything is blended smooth. Add up to 2 cups of stock to help the blending process. If you did not use an immersion blender, transfer the soup back to the pot.

Add â…” a cup of coconut milk to pot. At this point you can add up to 2 more cups of stock, or a bit more milk to reach a consistency that you enjoy (or both, I like to add a bit more coconut milk, and usually use all but 1/4 of the can). Bring the soup to a simmer.

Add 1 Tbs maple syrup, ¼ tsp ground cardamom, ¼ tsp cumin and more salt and pepper to taste. Simmer 10 to 20 more minutes, until warmed through. 

Ladle out, and top with some pepitas to serve.

LARPMom’s “Red” Sauce

This was initially an update on my weeknight red pepper sauce, but it turned into a completely different creature. One I like much better! Because of the flavor and consistency, I serve it over pasta, on pizza, or as an alternative to anything you might usually enjoy with Marinara.

I hope you love it as much as I do!

Ingredients:

  • 2 jars roasted red peppers in water, drained
  • 6 cloves garlic
  • 1/4 cup flour
  • 1 cup merlot
  • 1 cup chicken stock
  • 1 cup half and half
  • 1/4 tsp smoked paprkia
  • Salt and pepper to taste
  • 4 Tbs extra virgin olive oil
  • A little sugar, to taste
  • Half a sweet onion, diced
  • Rind of parmesan
  • 1 Bay leaf

Instructions:

Heat olive oil in a large skillet over medium heat. Put garlic, onion and peppers in food processor and blend until smooth. Whisk flour into oil until smooth and slightly golden. Add pepper mix to skillet and whisk. Add wine, stir to combine. Add chicken stock, salt, pepper, half and half, bay leaf, rind and paprika. Combine and bring to a boil, reduce to a low simmer, and cook at least 30 minutes, stirring occasionally.

At this point, I usually add more salt, pepper, paprika and a little sugar until I feel the sauce is balanced.