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Autumn Chicken Stew

SaludNapa's picture
Sometimes the recipes I make are inspired by the type of cooking equipment I have or come across. This happens to be the case with this simple comforting chicken stew...like the guitar choosing the song. I recently came across this wonderfully large enameled cast iron pan while searching through my cupboards. And as the days get shorter and the nights more chilly, I wanted to make something representative of autumn. A persimmon and celery salad would be a nice side dish.
Ingredients
  Salt 1 Teaspoon
  Chicken 1 Pound, cut
  Bay leaf 2 Medium
  Cinnamon stick 1 Medium
  Rosemary 1 Teaspoon
  Carrot 1 Medium, peeled and diced
  Apple 1 Small, peeled and diced
  Red onion 1⁄2 Medium, dice
  White onion 1⁄2 Medium, dice
  Celery 2 Ounce, chop
  Oil 1 Tablespoon
  Wine 1 Cup (16 tbs)
  Pasilla peppers 2 Small, chop
Directions

GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.

MAKING
2. Season the chicken with salt and cinnamon.
3. Heat a pan on the stove with oil.
4. Add the seasoned chicken, carrots and apple and toss well.
5. Add pickled grapes, white onion, red onions and celery.
6. Add rosemary, cinnamon and bay leaves and cook on the stove for 10 minutes.
7. Add 1/2 cup of wine and pop into the oven for 30 minutes.
8. Remove from oven and add another 1/2 cup wine and pasilla peppers.
9. Cover with lid and place back into the oven for another 30 minutes.

SERVING
10. Plate and serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Stew
Ingredient: 
Chicken
Interest: 
Fall
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
4

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