Italian Chicken Stew with Rosemary

10/23/2014

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

It’s not cold here yet (our windows are open all day and night), but my brain still equates October with stews and soups. While we’re waiting for our winter garden to grow–seeds were planted a couple of weeks ago–we’re making use with our hearty herbs that are still thriving.

I amended this recipe from Yvette van Boven. Her books are delicious both for your taste buds and your eyes. Feast on these illustrations, please.

Ingredients:

2 T olive oil
1 onion, chopped
3 cloves garlic, minced
1-2 dried hot peppers
1 t chopped fresh rosemary
6 chicken thighs, chopped
2 14.5 oz cans peeled tomatoes
2 lbs spinach, chopped
S&P
3 shittake (or other) mushrooms, chopped

Instructions:

In a dutch oven, heat the oil over medium heat. Add the onion and saute for around 4-5 minutes, or until translucent. Next, add the garlic, hot peppers, and rosemary. Salt and pepper the chicken thighs, and put them in the pot. Increase the heat to medium high, and brown both sides of the chicken. Next, pour in the canned tomatoes, and add the mushrooms. Bring to a boil, and then turn the heat down and let it simmer for about 45 minutes. About 5 minutes before serving, add the chopped spinach. (You can do this earlier, too, but you won’t get the emerald green color.)

Serve over polenta or potatoes, or in a bowl with crusty bread.

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