{in the pot} chicken stew

I wasn't sure what I was going to make for dinner tonight. Amy and I had an outing to a huge flea market in Texas. It was a blast. The more I know about Amy the more there is to like. She is great! ... however ... I am a little wiped out this evening. Do I want to order in? Pizza? No I can do it. It is a little cooler today so I want something warm. I have chicken and stuff in the fridge. I put together a chicken stew that I just had to post. I think you can add and subtract at will with this recipe. I love making a meal when I use what I have, no plans, no expectations ... enjoy!

chicken stew by ann west

6 chicken breast cut into chunks - stew like

2 cloves garlic crushed and diced

olive oil

1 shallot diced

1/2 onion diced

1 cup white wine

2 cups water

carrots

mushrooms

celery

cherry tomatoes ( a few will do)

parsley

thyme or rosemary

salt & pepper

red pepper flakes

1/2 lemon juiced

Brown chicken in a stock pot and remove. Saute veggies (shallots, garlic, celery, onions and mushrooms) in olive oil and add the red pepper flakes. Add the chicken back in and add wine. Scrape bottom of pan to degalze. Add water and a little salt and pepper and let simmer until the chicken is cooked through. Taste. Add salt and pepper and thyme or rosemary to your liking and the lemon juice. Taste again - adjust. (if you like your stew thick - you might want to dust your chicken with flour - but the broth is wonderful either way) I am so glad I didn't order pizza.

I had all of these ingredients on hand but no plan. If I didn't have as many I would simply make it with less. No harm in that. Even just the chicken, onion, garlic with the wine broth over rice would be great. So use what you have and have fun!

If chicken isn't what you have check out Amy's Post. She has a wonderful beef stew!