…without cooking something delicious!
This week has been so hectic. I am buried up to my neck in schoolwork and the anxiety is piling up as well. Even though I had no time for the kitchen today, I could not resist it calling my name. I just had to put down the books and get away.
As much as I like the warm weather and sunshine of the summer, fall remains my favorite season. I adore the smell and crispness of the air. I adoooooore (!!!) fall fashion. And I even enjoy the rain sometimes. But this is me talking, so of course what I love most is the food! This is the first of my many posts of autumn-inspired dishes: Tomato Chicken Stew.
(Yield: 4 people)
1 pound of boneless chicken thighs
2 tbsp olive oil
1 large carrot, diced
1 stalk celery, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 red onion, diced
2 tsp flour
1/3 cup dry red wine (I used Bordeaux)
16 oz tomato sauce
2 bay leaves
Cayenne Pepper, to taste
2 tbsp parsley, chopped
Wash and pat the chicken dry. Cut into desirable size pieces. Heat the oil in a large pot on high heat. Season the chicken with salt, pepper and poultry seasoning, and cook 4-5 minutes on each side, until golden brown. Remove from pot and reduce the heat to medium. Add the vegetables and bay leaves, and season with salt, pepper and cayenne.
Sauté for 6-7 minutes, stirring frequently. Then add the flour, stir and cook for one minute. Then add the wine and cook 6-7 more minutes. Then add the tomato sauce, reduce the heat to low and cover with a lid, leaving a slight crack. Simmer for 20-25 min, stirring occasionally.
Then turn the heat off, taste for seasonings and top with parsley.
I served mine with spinach couscous but feel free to serve it with whatever strikes your fancy : )