Piedmont Chicken Stew Recipes

PIEDMONT CHICKEN STEW

Steps:

• Preheat oven to 375°F.
• Mix the first 5 herbs and spices in a large plastic bag.
• Wash chicken and pat dry.
• Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.
• Heat a dutch oven over a medium high burner. Add oil.
• Add onions, celery, and bell pepper. Saute (stir fry) 'til onions are translucent. remove, set aside.
• Brown chicken. Return vegetables to the pot.
• Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well.
• Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.
• Stir occasionally to keep the thighs from raising to the top and drying out.
• Serve over basmati or jasmine rice cooked in chicken stock with 1 or 2 cardomon pods or couscous cooked with lemon zest.
• Freeze leftovers without the rice or couscous. Rice freezes nicely but couscous becomes soggy when thawed.

OLD-FASHIONED CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.