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Writer's picturebrkt-ברקט

Spring Chicken Stew



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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