Simple Chicken Stew

Chicken and Mushroom Stew

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.

Ingredients:

Chicken and Mushroom Stew

• 3 tbsp of olive oil
• 8 x chicken thighs
• 1 lb. of cremini or button mushrooms, cut into quarters
• 2 x Portobello mushrooms, sliced
• 2 x onions, sliced
• 1 cup of chicken stock
• 1 cup of wine, red or white, your choice
• salt and pepper

Directions:

Chicken and Mushroom Stew

1. Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.
2. Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

Brownies

Ease of Preparation: Easy
12 Large Brownies

Nothing with chocolate in it lasts long in my house especially these quick-and-easy, nothing-fancy brownies. They’re loaded with rich chocolate flavour and will easily satisfy the most discerning young palate.

Brownies

Twelve ounces of bittersweet dark chocolate
Two sticks of butter (eight ounces)
One-half cup of flour
A pinch of salt
One spoonful of baking powder
Four eggs
A cup of sugar
A big splash of vanilla
A cup of chopped walnuts

Preheat the oven to 350 degrees F. Toss the chocolate and butter into a small bowl set over a small pot of simmering water. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove from the heat.

In a large bowl whisk the flour, salt and baking powder together until they’re combined evenly. In a separate bowl, whisk the eggs, sugar and vanilla together then stir into the chocolate. Stir in the dry ingredients and walnuts.

Lightly oil the bottom and sides of an 8” by 12” baking pan. Sprinkle a bit of flour into the pan and shake until all the surfaces are evenly covered. Tap the pan upside-down on the counter to dislodge any extra. Pour in the batter and bake until set, about 40 minutes.



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