Friday, July 12, 2013

SUMMER MENU-A-DAY FOR JULY ~ Chicken & Onion Stew


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#12 - Chicken & Onion Stew
A northeast wind has been blowing hard all day on Cuttyhunk so I knew it was going to be the perfect night for a hearty soup. I prepared one of my family's all time favorite dishes from one of my favorite restaurants ~ Amoul's Deli in Little Venice, London. Oliver ate 3 bowls!
Chicken & Onion Stew
1 whole chicken 
1 teaspoon salt
2 pounds onions, sliced thinly (sounds like a lot but believe me you need them!)
2 Tbsp Wildtree Roasted Garlic Grapeseed Oil
1 garlic clove, peeled
2 large cinnamon sticks
1 whole nutmeg
1 TBSP Apple Cider Vinegar
Place the chicken, cinnamon sticks, nutmeg, garlic, vinegar and salt into a pot. (I love to use my Le Creuset pot  for this!) Cover with water and bring to a boil. Reduce to simmer and cook until the chicken is completely cooked (about 30 minutes, although this will depend on the size of the chicken). I prefer to let it simmer low and slow (3-4 hours) to leach all the nutrients from the bones which the vinegar helps to do. If the water evaporates, add a little more.
Once the chicken has cooked completely, remove it from the pot (leave liquid in pot although make sure you strain it) and let cool so that you can remove the meat from the bones. Throw the bones away and put the meat back into the pot with the liquid.
Meanwhile, put the oil in a frying pan over medium heat, and when it is hot but not smoking, add the onions and sauté until well browned. Add a little water to the pan to scrape up all the fond and then add it all to the pot with the chicken and simmer for 20 minutes.
Serve over short grain brown rice with a squeeze of lemon.
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