Archive for the ‘Gluten Free’ Category

Chicken Stew

This is from a Nigella Lawson recipe (Praised Chicken – sort of a poached/braised chicken). It makes a rich and fairly quick chicken soup. It’s absolutely delicious, the broth gels wonderfully and the addition of mustard and dill are fantastic. It’s easy and very nutritious too.

You can serve it with some basmati brown rice – put it in the bowl first and ladle the stew on top – or with some nice homemade bread on the side. If you don’t have leeks, you can easily substitute a roughly chopped organic onion.

Ingredients

1 large chicken, preferably organic

2 teaspoons olive or coconut oil

Scant 1/2 cup white wine or dry white vermouth

2 to 3  organic leeks, cleaned, trimmed, and cut into approximately 2-inch logs

2 to 3  organic carrots, peeled and cut into sticks

1 to 2 celery stalks, sliced

Approximately 2 quarts cold water

1 teaspoon dried Herbs de Provence

Fresh organic parsley stalks or few sprigs, tied or banded together

2 teaspoons kosher salt or 1 teaspoon Celtic or sea salt

2 teaspoons red peppercorns, or good grinding pepper

Chopped organic parsley leaves, from stalks, for serving

Chopped organic fresh dill, for serving

English mustard, for serving (I found an organic horseradish mustard at our health food store that was just perfect)

On a washable board, un-truss the chicken, put it breast-side down, and press down until you hear the breastbone crack. Then press down again, so that the chicken is flattened slightly.

Put the oil in a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 11 inches wide by 4 inches deep. Heat the oil over medium heat and add the chicken, breast side down. Brown the chicken for a few minutes, then raise the heat and turn the chicken over.

Add the wine or vermouth and let it bubble down a little before adding the leeks, carrots, and celery.

Pour in enough cold water to cover the chicken, though the very top of it may poke out. Add the herbs and the parsley stalks or sprigs along with the salt and red peppercorns or a good grinding of regular pepper.

The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered, but still a few inches below the top of your pot.

Bring to a boil, clamp on the lid, turn the heat to very low, and let cook for 1 1/2 hours, or 1 hour 40 minutes. Remove the pot from the heat and let stand, covered, for 20 to 30 minutes. Sprinkle the chicken with parsley leaves.

If you’re serving with rice, put a scoop in the bottom of your bowl, then add chicken, veggies and broth. Put a spoonful of mustard (horseradish mustard works great) and as much fresh dill as you like. Serve and enjoy!

Read more, great Fight Back Friday post here: http://www.foodrenegade.com/fight-back-friday-march-11th/

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/03/10/simple-lives-thursday-34/

Read more, great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2011/03/pennywise-platter-thursday-310.html

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/03/real-food-wednesday-3911.html

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/03/monday-mania-372011/

Read more, great Hearth and Soul Hop Recipes here: http://amoderatelife.com/2011/03/hearth-and-soul-hop-38/

You can buy Nigella’s Kitchen at Amazon, link below.

Here’s another custard recipe that I decided to try this past week. You don’t need to scald the milk just mix everything together and bake. It was just as good as last weeks Sweet Potato Custard and even easier to make.  Everyone loved this one!

SERVINGS: 6

4 large eggs

1/3 cup rapadura, honey, maple syrup or organic sugar

1/8 teaspoon celtic sea salt

2 1/4 cups raw whole milk

1/2 teaspoon organic vanilla extract

1/8  teaspoon freshly grated organic nutmeg

1/4  teaspoon organic cinnamon

MAKE AHEAD:

The custards can be refrigerated overnight.

1.Preheat the oven to 350°. In a large bowl, beat the eggs and honey. Add salt, spices and stir until dissolved. Stir in the milk & vanilla. Pour custard mixture into six 4-ounce custard cups.

2. Set the cups in a large roasting pan and place in the oven. Pour 1 inch of hot water into the roasting pan and bake the custards for about 30 minutes, or until just set. If your milk is cold is can take 35-40 minutes so just add 5 minutes or so if they’re not set yet.  Remove from the water bath when cool enough to handle. Serve warm, at room temperature or chilled.

Read more, great, Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-march-19th/

Read more, great, Pennywise Platter Thursday posts here:  http://www.thenourishinggourmet.com/2010/03/pennywise-platter-thursday-5.html

Read more, great, Real Food Wednesday posts here:  http://kellythekitchenkop.com/2010/03/real-food-wednesday-3172010.html

 

Save