Piedmont Chicken Stew Recipes

Steps:

• 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.

Steps:

• Fry bacon crisp, crumble and set aside.
• Brown chicken in bacon fat, then set aside.
• Add mushrooms and salt; sauté, stir for 3 minutes.
• Add parsley, garlic; sauté about 2 minutes.
• In a bowl blend together broth, tomato paste, wine and pepper.
• Place mushroom mixture into large skillet with cover.
• Add chicken, potatoes, carrots, lima beans, olives and onions.
• Cover and bring to boil.
• Reduce heat to low and cook for 1 1/2 hours.
• Turn chicken halfway through cooking.
• Serve.