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Old 11-03-2008, 04:30 PM   #1
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Chicken Thigh Stew

Chicken Thigh Stew



6-8 chicken Thighs...
2 T Bacon Drippings
1 1/2 Cups More or less Whole Kernel Corn
1/2 Pound Carrots…
1 Cup More or Less of Heavy Cream
1 Cup Dry White Wine
2-3 Cups Chicken Stock
Salt & Pepper
1/2 Cup chopped Parsley
Other Spices See Note.

Remove the skin from the thighs. Salt & pepper them. In a heavy pot brown the thighs in the bacon drippings --- When nice and brown pour off excess oil, and deglaze with the Wine. Reduce by about 1/2. Add the thighs back in and cover with chicken stock. Bring to a boil then cover and reduce to barely simmering. In another pot boil the peeled, rough chopped carrots until tender. Drain and sent them aside. When the thighs are extremely tender…Add the corn and pre-cooked carrots. Cook for 5-7 minutes until the corn, and carrots are heated through. Two or three minutes before serving add as much of the cream as you want/like. Add the 1/2 cup parsley --- Gently stir and serve.

Note on Spices…You can go in several directions with this recipe. My favorite two are Southwest Style…Chili Powder, Cumin, Oregano, Anchos, Garlic etc. The other Creole/Cajun Style….Thyme, Garlic, Bay leaves, Cayenne Pepper etc. Obviously by changing the Herbs and Spices you can go in other directions.

Have Fun & Enjoy!!!

PS --- This is my Southwest Version.....



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Old 11-03-2008, 04:35 PM   #2
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UB...that sound "more or less" pretty dang good!!!
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Old 11-03-2008, 04:39 PM   #3
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Oh yeah!!! That looks wonderful!!!
Im glad I forgot something today when I went grocery shopping, because I will need to pick up the ingredients for this recipe also!!
Thank you UB!!!!
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Old 11-03-2008, 04:45 PM   #4
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The color in it is gorgeous! Is that just from the chili powder??

Awesome recipe thank you! Will be trying this soon!
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Old 11-03-2008, 04:48 PM   #5
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Oh wow UB... that looks yummy!!! When I was reading the list of ingredients, for some reason I did not picture it the way you have it presented. Yummy yummy yummy!!! Good job UB!
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Old 11-03-2008, 06:12 PM   #6
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Quote:
Originally Posted by pdswife View Post
UB...that sound "more or less" pretty dang good!!!
As recipes go it is definitely a keeper --- "More or Less"
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Old 11-03-2008, 07:13 PM   #7
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Thanks, UB. I love chicken thighs and this recipe sounds like something I could make and divide up to put in the freezer for future meals.

I've not been much on cooking since Buck died and, sometimes, I fancy a nice meal without much preparation.
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Old 11-03-2008, 08:20 PM   #8
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UB when did you incorporate the spices....?

Thanks
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Old 11-03-2008, 08:52 PM   #9
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Originally Posted by deelady View Post
UB when did you incorporate the spices....?

Thanks
Salt & Lots of Black Pepper on the thighs after browning. ...Everything else --- Chili Powder, Lots of Cumin, Garlic etc. after covering with the Stock. I taste again about 1/2 way through...Then again at the end and adjust to my taste...I go easy on the cream too --- just enough to give it a little richness/creamyness. To much cream can mellow it down too much...I want to taste the Southwestern flavor...Oh the color you ask about...Hmmm...Everything...the browning/deglazing...The chile powder, and cumin...maybe a little chicken fat ---
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Old 11-03-2008, 09:01 PM   #10
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Originally Posted by Katie E View Post
Thanks, UB. I love chicken thighs and this recipe sounds like something I could make and divide up to put in the freezer for future meals.

I've not been much on cooking since Buck died and, sometimes, I fancy a nice meal without much preparation.
It's definitely a cold night comfort food! It will have you going back for seconds! Sometime I think I'm gonna make the stew --- strain out the solids and just drink the broth --- It is soooo good!!!!
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