Chicken stew

[ksmith]

Chopped up an onion and five cloves of garlic. Browned them in EVOO and into the crock pot. Added chopped celery and carrots, a cup or so of homemade chicken stock, giblets, chopped parsley, fresh thyme.

Cut up some boneless skinless thighs and breasts into serving-size pieces. Dredged them in seasoned flour--salt, pepper, Old Bay seasoning--and browned them in EVOO. Added them to the pot. Deglazed the pan with about a half-cup or so of white wine. Cooked that down, and added it to the crockpot. Cooked on High 2--this pot has 5 settings, High 1 and 2, Low 1 and 2, and Warm--for about three hours. Served it with broccoli (cooked by setting it atop the chicken) and mashed sweet potatoes.





The thing I can't get over with crockpot cooking is the quality and flavor of the resulting gravy. The browning of the chicken and onion gave it the lovely brown color, as brown as pork gravy. The flavor of the meat itself was a little lacking. Next time, I will use a whole chicken, or chicken with skin and bone. It makes clean-up more of a pain, but the meat tastes better.

Comments

[mevennen.livejournal.com]

They're sweet and earthy. I really like them roasted, too, but it's one of those 'love it or hate it' tastes.

[(Anonymous)]

I agree, I love parsnips but not everyone does. Almost carroty but not quite. I prefer them roasted, too, but my mom said her mom used to mash them.

Jody in PA