Piedmont Chicken Stew

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READY IN: 1hr 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Mix the first 5 herbs and spices in a large plastic bag.
  • Wash chicken and pat dry.
  • Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.
  • Heat a dutch oven over a medium high burner. Add oil.
  • Add onions, celery, and bell pepper. Saute (stir fry) 'til onions are translucent. remove, set aside.
  • Brown chicken. Return vegetables to the pot.
  • Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well.
  • Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.
  • Stir occasionally to keep the thighs from raising to the top and drying out.
  • Serve over basmati or jasmine rice cooked in chicken stock with 1 or 2 cardomon pods or couscous cooked with lemon zest.
  • Freeze leftovers without the rice or couscous. Rice freezes nicely but couscous becomes soggy when thawed.
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