This Chicken Stew version is richer because of the added cream. Adding roast brussel sprouts contrasts well with the creamy texture.
Creamy Chicken Stew
- Salt and freshly ground pepper, to taste
- 3 lb. whole chicken; cut into 8 to 10 parts
- 3 tbsp. extra-virgin olive oil
- 3 turkey, beef or pork bacon slices, chopped
- 1 yellow onion, thinly sliced
- 8 to 10 oz. crimini mushrooms, quartered
- 1 lb. red-skinned potatoes, cut into 1/2-inch pieces
- 3 garlic cloves, crushed
- 1/4 c. of rosemary, chopped
- 1/4 c. of sage, chopped
- 1 bay leaf
- 1-1/2 c- chicken stock
- 1 to 2 c. red wine
- 1/8 c. of vermouth
- 1/2 cup fresh cream, more or less to taste
- A pinch of red pepper flakes
- Season chicken parts with salt, fresh black pepper, minced garlic, and olive oil
- 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.
- Discard all but 2 tbsp. of oil from the same pan that held the chicken (if necessary, burnt pieces from the skillet). 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.
- 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.
- Add potatoes, bay leaf, red pepper, salt and pepper to the slow cooker.
- Cover the slow cooker with a lid and cook on high for 4 to 6 hours.
- During the last hour of the stew’s cooking time, prep and start roasting brussel sprouts (see recipe below).
- In the last 15 minutes of the slower cooker’s time, add cream.
- When serving the stew into individual bowls, top each bowl with a serving of roast brussel sprouts.
Roasted Brussel Sprouts
- 2 to 3 lb. of brussel sprouts, cleaned and quartered
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1/4 c. olive oil
- 1 tbsp. balsamic vinegar
- Preheat oven to 400°f.
- 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 baking sheet with the brussel sprouts in the oven.
- Roast brussel sprouts for 20 to 30 minutes, until desired crispness (I like them lightly golden brown around the edges).