Chicken and tomato stew – a recipe

This is something I threw together last night – it’s definitelynotmeatless, but I’m trying to eat a bit healthier. This is similar to Brunswick stew or those Alsatian tomato-based stews. You can serve them with any kind of starch – potatoes, rice, pasta – I served them with French fries.

6 chicken thighs – with the skins – don’t worry, you won’t be eating the skins, but they add flavor and you can just remove the skin later.
1/4 large onion diced
1 large carrot minced
1 rib of celery minced
1 clove of garlic minced
1 tbl of tomato paste
2 Roma tomatoes diced
1 cup of dry vermouth
1 cup of water
1/2 tin of tomato sauce
1/2 cup of sliced mushrooms
1/2 a head of Napa cabbage, sliced thin
1 thick slice of boiled/smoked ham
salt and pepper

Over a medium-high heat, brown the chicken thighs in a drizzle of oil- about four, five minutes on each side. Once nice and browned, remove and put in a large bowl. Drizzle some more oil and drop in the carrot, celery, onion and garlic and saute for about 8 minutes – allow for the frond to form on the bottom of the pan. Drop in the tomato paste and cook, letting the tomato paste get very dark. Pour in the water and scrape the bottom of the pan with a wooden spoon to loosen the frond and let the water come to a boil. Add the vermouth and tomatoes, tomato sauce and the ham and cook over a high heat until the liquid begins to reduce and get thick. Lower to medium and return the chicken and all the accumulated juices. Drop in the cabbage and cook for about 30 minutes. At the end of 30 minutes, fish out the chicken and remove skin and shred the meat from the bones. Discard the bones and skin and return the shredded chicken to the stew. Throw in the mushrooms, cover and cook for a further 10-15 minutes until the mushrooms cook. Once cooked serve over your side dish. Oh, and enjoy.


1 Comment

Filed under cooking

One response to “Chicken and tomato stew – a recipe

  1. Yum. This was delightful. I think egg noodles would be great with it, too.

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