Chicken Catch A Tory Ravioli Stew Rachael Ray Recipes

Steps:

• Have your GH heat a medium soup pot over medium-high heat.
• Place 3 cloves of garlic on a cutting board and WHACK each clove with a small heavy frying pan.
• Pick out the skins and chuck them in your garbage bowl.
• Have the GH add evoo, 2 turns of the pan, to the soup pot.
• Throw in the smashed garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall of the stems and give a delicious flavor to your special stew.
• Add the mushrooms, too, and help stir as the mushrooms cook 3 to 5 minutes.
• Season the 'shrooms up with salt and pepper as they're cooking.
• Next, you or your GH can open the can of stewed tomatoes and add them to the pot.
• Use a sharp, small knife to chop the roasted red bell peppers.
• Keep your fingers on the hand holding the peppers curled under so you don't chop off a whole finger!
• You just want to cut up those peppers into pieces as big as your mouth; that's what they call bite-size.
• Add the chopped-up roasted red peppers and add 1 cup tomato sauce to the soup pot.
• Put defrosted chopped spinach into a kitchen towel.
• Gather towel up and twist it to get the water out of the spinach.
• Squeeze the spinach over your garbage bowl until it stops dripping.
• Separate spinach with your fingers and add it to the soup.
• Pour in chicken broth and stir the stew really slowly or it will slosh out of your pot!
• Have the GH cover the soup and raise the heat to high.
• Have the GH cut up the chicken for you on a separate plastic cutting board from the one you cut up the vegetables on.
• Cut the chicken tenders into 1-inch pieces and add them to the stew.
• Tell the GH to go wash up right away with lots of soap and hot water -- including the board -- so that the raw chicken doesn't get on anything else in the kitchen or any other food.
• If you touched the raw chicken, you should wash up, too.
• When the stew comes up to a boil again, add the ravioli and leave the lid off.
• Cook stew until the ravioli is almost done, about 5 minutes.
• Turn off the heat and let the stew cool down a little bit.
• Have your GH serve up the stew and pass cheese and bread at the table to go with it.

Steps:

• Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate.
• Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.
• Cool completely and store in the refrigerator for a make-ahead meal.
• To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.