"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Stews
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-10-2009, 12:59 PM   #1
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Jeek's Chicken Stew

As with everything else, I usually don't make it the same way twice. It usually depends on what I feel like and my pantry.

I'll list the ingredients and describe the measurements later. I basically base the amount on the main ingredient, which in this case was a chicken breast and two thighs. From whats in the pot, you could feed 4 with some croutons (toast).

Ingredients

Olive oil or canola
Bone-in chicken breast, 2 thighs (try to keep a 50/50 ratio)
2-3 carrots & celery, 1 onion (equal parts)
White wine
Chicken broth
Water
1 can: diced tomatoes (or fresh), cannelini beans, corn
2 bay leaves, red pepper flakes, kosher salt, fresh pepper, fresh parsley



Season the chicken and add to a med-high heat stock pot with 1-2 tablespoons of oil.



When slightly browned and some fat has rendered, flip and continue to brown. Total time should be about 3-4 minutes per side.



Meanwhile, prepare the veggies. I usually don't cook "mise en place", just for the threads.



When the chicken has browned, not completely cooked though, remove from the pot to a cutting board. Save only 1 tablespoon of the chicken fat, add the veg and 1-2 tablespoons of oil just enough to give everything a nice coat. Season with salt and pepper.


Jeekinz is offline   Reply With Quote
Old 01-10-2009, 01:01 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Beautimous as usual!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-10-2009, 01:09 PM   #3
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
The veg should take 5-6 minutes over medium heat. Again, you want them slightly brown. At this point, you can add the bay leaves and a pinch of red pepper flakes. Stir, then add 1/4 to 1/2 cup dry white wine. Reduce by half, scrape up the bits from the bottom of the pot.



Add the tomato (I only used half of that can), the chicken broth, the chicken to the pot. If there's not enough liquid, top it off with water just to cover the chicken.



Cover, bring to a boil, then simmer for 20 minutes or so. Every so often you will get a foamy goo on the top, you'll want to skim that off with a spoon. I bend an old soup spoon 90 degrees.



After 20 minutes, remove the chicken to a cutting board and continue to simmer with the lid off.



Let the chicken cool just enough to handle, remove the meat from the bones. Throw out the skin, any small bones (there's usually one in the breast) and any cartilage you find.

Jeekinz is offline   Reply With Quote
Old 01-10-2009, 01:17 PM   #4
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Skim the fat/foam once more.

Cut large pieces of meat and return the chicken and bones back to the pot. Add the rinsed beans, corn and parsley to the pot. I didn't use the whole cans because it would have overwhelmed the stew. Just add some, stir and see how it looks. You wan't to have pretty much the same amount of everything.

Most important, taste the stew and check for seasoning. You will need to add salt and pepper.



Simmer for a few more minutes for everything to meld, skim any more foam that developed, and serve with a crouton.



You can leave out the tomato and beans for a real good classic chicken soup. You can leave out the chicken after it has cooked and add shell fish. Use the chicken for chicken salad or something.
Jeekinz is offline   Reply With Quote
Old 01-10-2009, 01:26 PM   #5
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Jeeks, this looks wonderful...thanks so much for taking the time to post all of these helpful pictures. I'm making this for our dinner tonight!
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 01-10-2009, 02:05 PM   #6
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
going to make this soon ...
looks great ..
love2"Q" is offline   Reply With Quote
Old 01-10-2009, 02:06 PM   #7
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Check you out!!! You go Jeeks!!! That looks yummy and I'm hungry!

(Hey, I still see a few dabs of chicken on dat bone up there!) LOL!
sattie is offline   Reply With Quote
Old 01-10-2009, 02:15 PM   #8
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Thanks, glad you like it.
Jeekinz is offline   Reply With Quote
Old 01-10-2009, 02:19 PM   #9
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Beautiful shots, as usual, Jeekins!

Is a "stew" the same as a "soup", but with more solids in it? And, yes, I know what Rachel Ray calls it (shudder).

Lee
QSis is offline   Reply With Quote
Old 01-10-2009, 03:47 PM   #10
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by QSis View Post
Beautiful shots, as usual, Jeekins!

Is a "stew" the same as a "soup", but with more solids in it? And, yes, I know what Rachel Ray calls it (shudder).

Lee
LOL.

I guess that could be the determining factor.

I'm not sure it's the viscosity of the base...i.e. cream of mushroom soup.....tomato soup, are both thick, but soups.

I shudder too...but it's true.
Jeekinz is offline   Reply With Quote
Old 01-10-2009, 04:58 PM   #11
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
It looks really good and I LOVE those square bowls!

I'm thinking we need some chicken soup SOON!
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 01-10-2009, 05:05 PM   #12
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
now i want soup.

looks great jeeks. copied and pasted to my "to make someday" file. thanks.

did you use the power of your mind to bend the spoon? that would be cool.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 01-10-2009, 07:01 PM   #13
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
Wonderful dish. I think this will be a keeper for me. Thank you
Argamemnon is offline   Reply With Quote
Old 01-10-2009, 08:18 PM   #14
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Looks good and the pot looks nice, as well as the square bowl.
Thanks for the pics too.
quicksilver is offline   Reply With Quote
Old 01-10-2009, 09:19 PM   #15
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Quote:
Originally Posted by QSis View Post
Beautiful shots, as usual, Jeekins!

Is a "stew" the same as a "soup", but with more solids in it? And, yes, I know what Rachel Ray calls it (shudder).

Lee
Shudder is right... how dare you even bring that "word" to my mind Argh now it is tormenting me.

Jeeks... looks great!

So is stew a type of soup or is soup a form of stew... who's on first?
PanchoHambre is offline   Reply With Quote
Old 01-13-2009, 09:10 PM   #16
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
OK - I did it, and it is GOOD.

I finally found time to make your stew, Jeekinz, and we loved it. I did make a few changes - although it would be wonderful with cannelini beans, they are expensive and hard to find here, so I couldn't bring myself to use my last jar for just a portion of them. Didn't want to waste any. So I added four very small potatoes, diced and a handful of fresh green beans, cut. I was very tempted to add a clove of garlic, but didn't. The addition of the little bit of dried red pepper is inspired - made it so tasty. Compliments from DH to you! Here's what it looked like- I served it with the Italian bread pictured below.

Oops - my pictures didn't load.....I'll have to figure out why.


__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 01-14-2009, 10:04 AM   #17
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I'm glad you liked it. It's funny, I originally wanted to use some new red potatoes but was out, so I grabbed the can of beans. lol

That's the beauty of soups/stews, you can swap out or add so many different things. I think I'll add some broad beans next time.
Jeekinz is offline   Reply With Quote
Old 02-05-2009, 10:33 PM   #18
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Beautiful dish Jeeks your photos are always awesome. Wish I could take pic like that.
PanchoHambre is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.