hot hot hot!

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.
Chicken and Red Wine Stew-0037
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

  • 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

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