012.24.09Slow Cook Recipe: Creamy Chicken Stew with Roasted Brussel Sprouts
Posted Dec 24 2009 12:00am
The original Chicken Stew , was made with thyme and parsley. This is a richer version, because I had extra rosemary, sage, and cream. The extra herbs are from the Cornish hens I’m making for Christmas. The roasted brussel sprouts provided a garlic green taste, contrasting with the creamy texture. If cooking this stew for the full 6 hours on high, the meat will fall off the bone.
Salt and freshly ground pepper, to taste
3 lb. chicken thighs and/or drumsticks
3 Tbs. extra-virgin olive oil
3 turkey bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. crimini mushrooms, quartered
1 lb. red-skinned potatoes cut into 1/2-inch pieces
3 garlic cloves, crushed
1/4 cup of rosemary, chopped
1/4 cup of sage, chopped
1 bay leaf
1-1/2 cups chicken stock
1-1/2 cups white wine
1/8 cup of vermouth*
Fresh cream, to taste
Red pepper flakes, to taste**
1. Season chicken with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken to the skillet. Depending on the size of the pan, chicken might have to be cooked in batches. Brown the chicken on both sides, about 4 to 8 minutes total. Place brown chicken in the slow cooker.
3. Dump all but 2 tbsp. of oil from the same pan that held the chicken. Add bacon and onions. Sautéed the onions until translucent. Add garlic, rosemary, sage and mushrooms. Continue to cook for about 4 minutes. Add vermouth to the skillet and continue cooking an additional 3 to 4 minutes. Place mixture into the slow cooker with the chicken.
4. Deglaze the skillet: Pour wine and stock into the same skillet, scraping up brown bits. Let simmer for 1 to 2 minutes. Add to the slow cooker.
5. Add potatoes, bay leaf, red pepper, salt and pepper to the slow cooker.
6. Cover the slow cooker with a lid and cook on high for 4 to 6 hours.
7. During the last hour of the stew’s cooking time, prep and start roasting brussel sprouts.
8. In the last 15 minutes of the cooking time, add cream.
* I admit, I don’t remember if I used vermouth or sherry
** Suggestion: This stew is not meant to be spicy. I suggest 1/8 tsp. to warm it up.
2 to 3 lb. of brussel sprouts, cleaned and quartered
2 cloves of garlic, minced
Salt and pepper to taste
1/8 to 1/4 cup olive oil
1 to 2 tbsp. balsamic vinegar
1. Preheat oven to 400 F.
2. Mix all ingredients in a bowl. Line a baking sheet with foil (easy clean up; don’t forget to recycle the foil). Place brussel sprouts onto baking sheet. Place in the oven.
3. Roast brussel sprouts for 20 to 30 minutes, until desired crispness.
Roasted Brussel Sprouts
1. Ladle stew into a bowl and top with Brussel Sprouts. Add fresh black pepper as a garnish.