Tomorrow is Saint Patrick’s Day, commonly associated with wearing green and taking part in Irish patriotism through eating cultural fare and drinking traditional brew. If you’re looking to venture from the usual corned beef & cabbage or sausage & potato coddle to try something a bit lighter, have a look at this new, simple recipe from The Blue Heron Ranch Cookbook. A lovely concoction of chicken, potatoes, carrots, brussels sprouts, and spices, this hearty stew is sure to please! Good luck in your culinary adventures and let us know how it turns out!
Blue Heron Chicken Stew
Serves 6
In a large pot saute:
2 Tbs. Butter
2 Onions, cooked until translucent
1 head Garlic, minced
1/2 lb. Mushrooms, sliced in large pieces
Add:
8 cups Chicken stock
4 cups Water
1 cup White wine
3 large Carrots, sliced into generous bite-size chunks
4 New potatoes, cubed into large bitesize chunks
1 pint Brussels sprouts, if large, cut in half
1 bunch Broccoli, cut in small flowerets
2 tsp. Curry powder
1/2 tsp. Salt
1 lb. Chicken breast, sliced in long thin pieces
8 oz. bag Greens spinach or Swiss chard
1 tsp. Thyme
Bring to boil, then turn down heat and simmer for 30 minutes.
© 2009 by Nadia Natali
CLICK HERE to read an interview with the author and get a recipe for Miso Pine Salmon.
CLICK HERE to learn more about the delicious recipes in The Blue Heron Ranch Cookbook.
