Chicken Stew

I came up with this last year at the cabin from various items i had on hand, and its a one pot dish.

Chicken stew

Ingredients

8 bone in chicken thighs, skin removed
1 32oz box of low salt chicken stock
1 cup white wine
1 cup vermouth
6 plum tomatoes, diced
1 onion diced
3 stalks of celery diced
2 carrots diced
4 cloves of garlic minced
2 table spoon of tomato paste, use the one from the tube its easier
1 19oz can chickpeas
1 19oz can white kidney beans
6 springs of fresh thyme
6 sprigs of fresh oregano, tie both set of sprigs together
1/2 teaspoon red pepper flakes (optional)
1 table spoon olive oil
1 1/2 cups of dried pasta, I like cellentani
salt and pepper to taste

Directions
In a large soup pot over medium high heat add the oil, onions, celery and carrots and saute until tender about 3 to 5 minutes. Remove from pot and place in a bowl with garlic. In the same pot sear the chicken thighs until golden on each side, you will need to do 4 at a time. If the second set sticks add a bit of olive oil to the pot. Remove chicken and set aside, return onion mixer to the pot along with the wine, vermouth, tomato paste, beans, chickpeas and chicken stock. Bring to a boil, reduce heat, add sprigs of thyme and oregano and simmer for about 20 minutes. Add salt and pepper to taste. Next add the dried pasta, once pasta is al dente, return chicken to the pot along with the tomatoes and simmer until chicken is done. Remove the sprigs of thyme and oregano.

Spoon into bowls and top with grated cheese of choice and serve with a crusty bread.

This is also good with beef, just switch out the chicken stock for beef and use beef stew meat. I have thought about using lamb but have not done it yet.

Enjoy Cooking