BT's Spring Chicken Stew
Ingredients:
2 lbs. (180 grams) chicken breast cut into thin strips 8 small new carrots
1 medium leek
8 mini zucchini
10 okra pods
10 small cremini mushrooms
1 large or 2 small low starch potatoes
4 tablespoons fruity olive oil
4 tablespoons butter + 1 tablespoon for roux
3/4 cup (165 ml) white wine
1 ounce (50 ml) ouzo
1 lemon
1 teaspoon harissa
4 cloves new garlic 1 large sprig fresh thyme 1 large sprig rosemary
1 bay leaf
1 teaspoon dried Greek thyme
1/2 teaspoon nutmeg
3 whole cloves
2 teaspoons sugar
3/4 cup (180 ml) cooking cream (15%)
2 tablespoons flour
4 cups (900 ml) water
kosher salt
ground black pepper
Directions:
Wash leek, zucchini and okra thoroughly to remove all dirt
Slice leek on the diagonal into 1 inch (2.5 cm) pieces
Slice zucchini lengthwise in half
Remove stem from okra
Peel carrots
Peel potato and cut into long thin wedges and reserve in acidulated water
Add olive oil and butter to heavy gauge pot
Turn heat on to medium
Crush garlic
Add garlic and harissa to oil/butter
Stir for 30 seconds
Add carrots and zucchini
Sauté for 2 minutes
Add leeks and okra
Continue cooking until vegetables turn bright - approximately 2 minutes
Add salt and pepper and dried thyme
Add 1/2 cup (110 ml) wine and ouzo
Turn heat down to low
Add 2 cups (450 ml) of the water to pot
Add potatoes
Cover with lid and simmer for 10 minutes
While vegetables are cooking, poach chicken
Place remaining 2 cups (450 ml) of water in a shallow pan
Add remaining 1/4 cup (55 ml) of wine
Add cloves, rosemary, bay leaf and fresh thyme. Bring to boil
When boiling add chicken and turn heat down to low. Cook for 2 minutes
Remove from heat
Place cooked chicken in a dish and reserve
Strain poaching liquid to remove herbs
Reserve
When vegetables are tender, remove pot from heat and let cool 5 minutes
Pour heavy cream into a bowl
With a ladle add a small amount of poaching liquid to the cream and incorporate
Do this three times to bring cream up to temperature
Add cream mixture to vegetable stew
Add nutmeg
With your fingers rub together 1 tablespoon butter and 2 tablespoons flour to make roux
Return vegetable stew to burner on medium low heat
Drop roux into stew and stir constantly until the sauce begins to thicken
Reduce heat to low
Add reserved chicken
In a separate pan, flash sear the mushrooms and add to stew before serving
Enjoy! !בתיאבון
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