Monday, January 15, 2007
In the Kitchen: Chicken Stew with Field Green Salad
Having been at the ranch enduring quite cold weather and ice I was in the mood for something comforting. For this I created a chicken stew with carrots, rutabaga, red potatoes, and flavored with garlic, a little salt, and a few bay leaves and a little dried chili. For my stews I typically choose thighs, which I boil to the meat is almost coming off the bone. I add the root vegetables after the chicken is cooked but before it is falling off the bone. I also added a few bay leaves and a little bit of dried New Mexican Chili pod to spice it up. I have to be careful with the chili as it can get too hot very easily. After the vegetables and spices are added I add more water and then continue cooking until the meat falls off the bones.