Monday, March 24, 2014

CHICKEN STEW FOR THE SOUL

by Kate Collins

I don't cook too often anymore. After my husband died, I lost my appetite for it, so to speak. But one can't survive on restaurant food forever, so eventually I returned to my kitchen. Now when I cook, I make enough for five meals. Cook once, eat all week is my motto.

So I make huge batches of marinara sauce, meatloaf, spicy joes (recipes available in this cookbook -- The Cozy Chicks' Kitchen) and my latest, greatest discovery, chicken stew.

This isn't any old chicken stew. This is the NEW AND IMPROVED version, using the healthiest and tastiest ingredients I can buy.  I try to use only organic, but I can't always find everything I want all the time. I've made several variations, all delicious.  You can see one such variation in my photo, but I apologize for the yellow tint. I think it's the turmeric I used in this one -- or maybe the gold background. My children were so taken with the stew that they now make it in their homes with their own versions of it.

Curious? It's a very simple starter recipe. For five people you need:

3 large chicken breasts, cooked, and then chopped or shredded
1 medium head cabbage, sliced thin and chopped (or shredded)
1/2 lb carrots, sliced in thin rounds
1 sweet onion, chopped
4 cloves garlic, diced
1 carton low sodium chicken broth
1 1/2 tsp poultry seasoning or sage
sea salt, pepper to taste

Saute chopped onion and garlic until onion is clear. Add carrots and sauté 5 minutes. Add cabbage, broth and seasonings. Cover and simmer 30 minutes. Eat and enjoy.

To that basic recipe, I've added kale, swiss chard, spinach, mushrooms, turnip, leeks, or whatever other vegetable you like, how many you like. I also like to add turmeric, but you could use any spice you like. To mix it up, add Italian chicken sausage. If you like potatoes, throw them in. If you don't like cabbage, throw it out. For variety, use red cabbage or pasta.  Be creative. It's fun to experiment with this dish.

If you try it, please let me know via my Facebook page what you think of it and what ingredients you used.

Bon appetite!




6 comments:

mary kennedy said...

Looks delish, Kate! Thanks for sharing the recipe. It's still winter here in the northeast and chicken soup sounds really good.

Diane LaBrie Leverson said...

That recipe sounds good. I'll have to try it. I've been a widow for 22 years and I know what you mean about cooking.. I eat out a lot more than I should but I do cook too. I eat it for the or 4 days. Some things don't freeze well. I love to make Spaghetti sauce; with hot sausage and hamburg. Sometimes meat balls with the sausage.. I do freeze that. Still I eat it for 2 days in a row.

Kath Baer said...

Sounds yummy. When do you add the chicken? Im always afraid of chicken breast drying out on me.

Aurian said...

Sounds very good, and I used to eat three days from the same dish if I cooked a large pot, but my boyfriend really dislikes eating the same thing twice in a row. So now I freeze a lot more.

Kate Collins said...

Oops. I forgot to say I add it when I put in the cabbage. When I precook it, I make sure to take it out of the oven before it has gone completely white in the middle. It will finish cooking in the stew.

Kate Collins said...

The freezer is a single woman's best friend!