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Greek Style Chicken and Cauliflower Stew with Bread Crumbs

October 23, 2017
  • 1 small cauliflower, broken into small florets
  • 2 tablespoons extra virgin olive oil
  • Sprinkle of salt
  • Preheat oven to high broil.

Transfer the cauliflower florets onto a lined cookie sheet. Drizzle with olive oil and sprinkle with salt. Broil on high for 5 to 10 minutes, turning the florets over after 5 minutes so they are golden brown all over. Keep aside.

  • 2 tablespoons extra virgin olive oil + more
  • 4 to 6 chicken thighs, boneless, skinless, cut in half
  • Salt
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons, parsley stems, chopped
  • 1 tablespoon, dill stems, chopped
  • 1 tablespoon red wine vinegar
  • 1 bottle tomato pasata (tomato puree)
  • ½ teaspoon cinnamon
  • ½ cup kalamata olives, pitted and sliced

Heat a heavy saucepan with the olive oil. Add the chicken pieces, sprinkle some salt and brown in two batches, turning once. Take the chicken out and add more olive oil if needed. Add the onion, garlic, parsley and dill stems. Saute on medium heat for 4 to 5 minutes. Add the red wine vinegar, tomato sauce and cinnamon. Let cook and come to a boil and simmer for 10 minutes. Add the chicken pieces and let simmer with lid on for 15 minutes. Take the lid off and add the olives cooked cauliflower. Simmer for another 5 to 7 minutes. Check for seasonings and serve with a garnish of breadcrumbs.

Bread Crumb Topping

  • ½ cup panko bread crumbs
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 1/3 cup fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • Zest of one lemon
  • ¼ cup pine nuts, chopped

Heat a small pan with the oil. Add the bread crumbs and garlic and sauté on medium low heat for 5 minutes. Turn heat off and transfer the bread crumbs to a medium bowl. Let cool. Add the dill, parsley, lemon zest and nuts to the bowl. Mix well and serve the stew with a sprinkling of the bread crumb mixture.

 

 

Chicken and Cauliflower Stew

January 25, 2017

Great winter stew with yummy cauliflower… delicious weeknight meal…

  • 1 pound chicken thighs, cleaned and cut into bite sized pieces
  • Juice of one lemon
  • 2 teaspoons smoked paprika
  • 4 garlic cloves, peeled
  • 1 cup cilantro, chopped
  • 2 teaspoons salt

Add lemon juice, paprika, garlic, cilantro and salt in a blender. Blend till smooth. Take out and transfer to a medium bowl. Add the chicken pieces and mix well. Marinate for at least 2 to 3 hours.

  • 1 cauliflower head, cut into florets
  • Drizzle of olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the cauliflower onto a lined cookie sheet. Drizzle with olive oil and sprinkle salt. Mix well and roast for 30 to 40 minutes till the florets are golden brown but not over done. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, chopped
  • 1 cup tomato sauce
  • Salt
  • ½ cup cilantro, chopped

Heat a medium saucepan and add the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the chicken and the marinade. Bring to a boil and simmer for 10 minutes. Add the cauliflower, bring to a boil and lower the heat and place the lid. Cook for another 10 to 15 minutes, till the chicken is cooked. Mix well and check for seasonings. Add salt and cilantro for garnish. Serve with a green salad.

Chicken and Mushroom Ragu on Herb Polenta

December 6, 2016

Delicious chicken stew over polenta…

  • 1 pound chicken thighs, skinned
  • 2 tablespoons olive oil
  • ¼ cup pancetta, chopped
  • Salt
  • Pepper

Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.

  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 pound cremini mushrooms, sliced
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 2 cups chicken broth
  • Salt

Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.

Herb Polenta with Gruyere

  • 1 cup fine polenta
  • 1½ cups milk
  • 1½ cups chicken broth
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 teaspoons salt
  • 1 cup aged Gruyere cheese, grated

Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.

Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes

September 21, 2016
  • 2 pounds chicken thighs, boneless, skinless
  • 1 egg, beaten
  • ½ cup all purpose flour, seasoned with salt and pepper
  • 2 tablespoons extra virgin olive oil and more if needed
  • 2 tablespoons duck fat
  • 2 cups Cremini mushrooms, sliced
  • 1 medium onion, sliced
  • 1 fennel bulb, sliced
  • 2 tablespoons fresh thyme
  • Salt
  • 4 cups chicken broth

Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.

  • 4 to 5 medium potatoes, cut into quarters

Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon duck fat
  • 1 to 2 teaspoons salt

Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.

Serve with the stew.

Chicken and Bean Pasta Stew- One Pot Meal!

March 10, 2015

Yummy, hearty stew with chicken thighs and beans… I flavored it with some pancetta and decided to make it a one pot meal by adding the pasta to the mix!

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

Chicken and Bean Stew

January 25, 2015

So my daughter just got a full set of braces- so she has to eat all soft stuff for a bit. I decided to make a play on pasta fagioli- I changed it by making it a stew instead of a soup. I also added chicken to it as I wanted more protein in the dish and I thought a one pot meal would be a lot easier to make. This is a great dish to make today- especially with all the snow coming…

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

Short Rib Chili with Tomatillo Sauce

March 3, 2014

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

  • 5 to 6 short ribs, bone in

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons ground roasted cumin
  • 2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

  • 6 tomatillos, peeled and cut in half
  • 2 poblano peppers, cut in half and deseeded
  • 1 medium yellow onion, unpeeled, cut in half
  • 4 garlic cloves, unpeeled
  • Drizzle of olive oil
  • Sprinkle of salt
  • 1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 can pinto beans
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.