Country Harvest Chicken Stew
As the days chill the vines begin to draw their energy inward in preparation for winter dormancy. As harvest season gets underway, the leaves turn red, orange, yellow, and brown. We also feel the slight chill and often tend to turn inward a little too. When we do, something warming from the kitchen oven can be a welcome comfort.
During the busy days of harvest, we are both working hard and finding little time to cook at home. Over the years I’ve developed a few trusted recipes that are easy to prepare and cook while being deliciously warming. One of my favorites is Country Harvest Chicken Stew. I especially love this recipe because the prep is minimal, and it uses items you may already have on hand. In the recipe below, I’ve listed vegetables I typically have on hand or in the garden. You can substitute any you like or have around. Onion and garlic are hard to replace, however, for the flavors they impart. But you could use garlic powder if it is all you have handy.
Country Harvest Chicken Stew
Serves four
Ingredients:
- Two whole, skinned, chicken breasts
- ¼ cup olive oil
- One onion – rough chopped into large chunks
- Four cloves fresh garlic – minced
- 1 cup carrots – thickly chopped
- 1 cup celery chopped
- Six new potatoes – cut in quarters (or half if very small) – OR – ½ cup white basmati rice
- 1 cup fresh spinach (whole leaves work fine)
- ¼ cup fresh basil, chopped
- 1 tsp each: dry oregano, thyme, rosemary, coriander (or 3 tsp Italian herb blend)
- 1 pinch cinnamon
- Salt & pepper to taste
Instructions:
- Cover bottom of soup pot with olive oil
- Place raw chicken on top of oil
- Cover with vegetables and herbs
- Add water to cover all ingredients by about two inches
- Cover and bring to boil then reduce heat immediately
- Simmer for 20 minutes or until chicken pulls apart easily (like pulled pork)
- Break chicken apart with fork or tongs and gently stir into soup broth before serving.
- Garnish with fresh chopped rosemary or herbs from your garden.
Enjoy with a glass of Hawk and Horse Vineyards Sparkling Rose of Cabernet and a hunk of crusty French bread.
Tracey Hawkins
