Friday, March 2, 2012

chicken stew.

we recently got a brand new cast iron dutch oven. it isn't a le cruset but it is pretty darn close. i love it. right when i got home i ripped open that box real quick and got to cooking.

Chicken Stew
2Tbsp extra-virgin olive oil
1 carrot, peeled and chopped
2 cloves garlic, minced
1 small onion, chopped
1 (14 1/2 ounce) can diced tomatoes with juice
1 (14-ounce) can low-salt chicken broth
1/2 c. fresh basil leaves, torn into
1Tbsp tomato paste
1 bay leaf
4 chicken drumsticks with skin peeled off
1 (15-ounce) can kidney beans, drained and rinsed

-heat oil in dutch oven over medium heat, add carrot, garlic, and onion; saute until softened, about 5 minutes. stir in tomatoes with juices, broth, basil, tomato paste, and bay leaf. add chicken and submerge.

-bring to a boil. reduce heat and simmer until chicken is cooked through, turning chicken and stirring occasionally, about 25 minutes. transfer chicken to plate and pull meat from bones then return to pot. discard bay leaf. add beans to stew and simmer until slightly thickened, about 10 minutes.

makes about four servings. i doubled mine and there was plenty for my family of eight. serve with some crusty bread for dipping.

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