chicken and sweet potato stew
Mar. 21st, 2008 08:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lauraanne_gilmanRiding report update: Ow, my knees!. Everything else feels fine. Guess I'm in better shape than I thought. Or we didn't work as hard as we're gonna...
And, because I promised![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
varkat:
Sometimes I walk into the kitchen with a recipe, or a plan, or an idea. And some days, I have no idea what I'm doing. Last night was one of those totally improvisational nights, where I started with chicken, and everything else got thrown together out of the pantry.
As usual I didn't write anything down, but this is an approximate reproduction...
1 lb chicken thighs, cut into bite-sized bits
2 sweet potatoes, diced
3 cloves garlic, minced
1/2 white onion, diced
1 lime, juice of, and some zest
3 c. chicken broth
1 glass dry white wine
double handful french-cut green beans
handful of farro
teaspoon of sifted flour
Season the chicken with cumin, corriander, kosher salt and white and black pepper. Saute the onion, garlic, lime zest and a splash of the broth in a dutch oven, then add the potatoes and the rest of the broth. Simmer for a few minutes, then add the chicken and the wine. Let cook for about 10 minutes, add the farro and the beans. Add the flour in the last minute, stir well, and let thicken.
Next time I'd probably add more spice to the mixture about halfway through the cooking (maybe red pepper flakes?), but mmmmmm. Light enough to serve in warmer weather, but hearty enough to take the edge off a chill night. Serve with more of the white wine used in the cooking. Yummy.
Feeds 3-4, deepending on level of hunger.
And now, 2500 words or bust!
And, because I promised
varkat:Sometimes I walk into the kitchen with a recipe, or a plan, or an idea. And some days, I have no idea what I'm doing. Last night was one of those totally improvisational nights, where I started with chicken, and everything else got thrown together out of the pantry.
As usual I didn't write anything down, but this is an approximate reproduction...
1 lb chicken thighs, cut into bite-sized bits
2 sweet potatoes, diced
3 cloves garlic, minced
1/2 white onion, diced
1 lime, juice of, and some zest
3 c. chicken broth
1 glass dry white wine
double handful french-cut green beans
handful of farro
teaspoon of sifted flour
Season the chicken with cumin, corriander, kosher salt and white and black pepper. Saute the onion, garlic, lime zest and a splash of the broth in a dutch oven, then add the potatoes and the rest of the broth. Simmer for a few minutes, then add the chicken and the wine. Let cook for about 10 minutes, add the farro and the beans. Add the flour in the last minute, stir well, and let thicken.
Next time I'd probably add more spice to the mixture about halfway through the cooking (maybe red pepper flakes?), but mmmmmm. Light enough to serve in warmer weather, but hearty enough to take the edge off a chill night. Serve with more of the white wine used in the cooking. Yummy.
Feeds 3-4, deepending on level of hunger.
And now, 2500 words or bust!
