Chicken Stew

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I’m a big fan of stews and braises as they’re cheap and easy to make and can be quite nutritious and flavorful. This chicken stew was made with half a bottle of cheap red wine, a fairly inexpensive “stewing hen” from my local food co-op, a couple handfuls of cheap veggies, and a whole bunch of tarragon and garlic.

Brown the chicken on the stove in a 50/50 mixture of olive oil and butter. Pour off the excess fat once you’re done browning the chicken. Drown the bird (mine was quartered) in wine topped off with enough water or chicken stock to cover the chicken, throw in the garlic and tarragon and shove it in a 250 degree oven for 2.5 hours. At the 2.5 hour mark add veggies that have been lightly sautéed in some of the excess chicken drippings, shove it back in the oven for another half an hour. At the 3 hour mark pull the chicken meat off the bones and skin and skim the excess fat from the broth. Eat.

If you’re like me and your human engine powers most of mobility, you need good quality food like this to properly power that engine. A stew like this just couldn’t get any simpler or be more tasty and it’s a great source of fuel for your engine.

About Michael

A middle aged guy from a bit north of the middle of the country.
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