Uncle Bob
Chef Extraordinaire
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.....