Here is a lovely recipe from one of my co-workers, Kathleen. This stew is also great to take to friends who may be ill and need a healthy meal.
(combine seasonings in a small bowl and set aside)
¼ teaspoon cayenne pepper ½ teaspoon basil
¾ teaspoon salt 1 bay leaf
½ teaspoon black pepper ½ teaspoon sage
½ cup finely chopped celery (optional)
½ medium onion, finely chopped
3-4 cloves garlic, minced
3 cups chicken broth (plus extra - about 4 14.5 oz cans)
1 - 2 lbs skinless chicken thighs (or chicken breasts), cut into bite-sized pieces; Note: spicing, onion and garlic are for this amount of chicken; if you use more increase accordingly or to your taste
2 - 3 white potatoes, cut into large pieces
1 pkg baby carrots (1 lb bag)
15 Brussels sprouts, cut in half
(or use whatever veggies you prefer)
Combine the seasoning (first 6 ingredients) in a small bowl and set aside.
Place chicken in a large pot (3 quarts or larger to prevent boil-over while cooking). Sprinkle spice mixture over the chicken, add garlic and onions (and celery of desired). Pour in chicken broth and bring to a boil. Reduce heat to simmer and cover. Simmer for 1 hour before adding vegetables. Check the pot periodically – you may need to add more chicken broth or you can add water as needed to cover.
Add vegetables (and any extra chicken broth/water needed to cover). Bring to a boil again, then reduce to simmer and cover. Because you are using baby carrots, cutting the Brussels sprouts in half and cutting the potatoes into large pieces, the vegetables should all cook within the same time frame – about 15 minutes after covering (test doneness with a fork).
I'm going to add a bit of pomegranate to my batch. Yummm.
Kathleen F - Laissez le bon temps rouler!