Dan and I usually try to eat seasonally, but this chicken stew caught his eye and so he wanted to try it. Unfortunately he cooked it on a super hot day in June! Good thing we have a/c :) He also made a light and summary dish that I will post about tomorrow.
I bit into the stew and the first word that came to mind was “winter.” This tastes like it would be so cozy and warm on a cold winter night. Too bad it was almost 90 degrees! This is why certain dishes should be saved for certain seasons. All that aside, this is a really cozy meal that would be delicious on a cold December night.
Chicken and red wine stew
adapted from Jamie’s Food Revolution
Ingredients:
- 2 stalks of celery
- 2 onions
- 2 carrots
- olive oil
- 1 Tbsp flour
- 14 oz can of diced tomatoes
- salt
- pepper
- fresh thyme
- 1 lbs chicken breasts
- 2 cups red wine
Instructions:
Preheat 350.
Chop the celery, onions and carrots and place in a braising pan over medium heat. Add the the thyme and a bit of olive oil and cook for 10 minutes. Add the meat, flour, wine, tomatoes, salt and pepper. Stir and let it bring to a boil. Cover the braising pan and cook for an hour and a half.
When there is a half hour left remove the lid. When it’s done remove the herbs and season with salt and pepper.
Nutritionals (Serves 6): Cals: 253, Fat: 8, Carb: 14, Fiber: 3, Protein: 19
