Saturday, February 27, 2010 – Tuscan Chicken Stew

The kids were supposed to leave early this morning, but the flight was canceled due to the nasty snowy weather in the northeast.   What luck!  Originally, everyone had wanted the stay to be longer, but the flights on Sunday were not affordable.  I called the airline and, more good luck, they had a DIRECT flight available on Sunday leaving at noon.  Yeah!!  It was a boon for all of us.

Tuscan Chicken Stew with White Beans and Vegetables

Meanwhile more cool air blew into our Florida world today and after our extra long day yesterday, and the change of travel plans for the kids, I was feeling like some COMFORT FOOD, baby!  Hmmmm, what to fix, what to fix?  My favorite go-to elegant comfort food dish is Tuscany Stew.  Basically, it’s a stew with any meat, braised with a vegetable medley that includes; onions, garlic, celery, carrots and mushrooms.  It is braised with lots of herbs, white wine and white cannellini beans.  For the starch, you can be creative and choose from potatoes, dumplings, barley, rice, noodles, pasta or gnocchi.

My favorite version of this stew is made with lamb, but since we just had lamb last night I decided to try it with chicken.  I used boneless, skinless chicken thighs, which turned out great.  The next time I might try bone-in thighs for more flavor.  I opted for gnocchi for the starch. Gnocchi is an Italian dumpling made mostly from potatoes.  It is readily available in grocery stores.  Now, this starch choice should only be made occasionally.  You saute gnocchi in brown butter before you add it to any soup or stew.  So, you can see, right?  You only use gnocchi in your Tuscan Stew when you are in serious need of serious COMFORT FOOD.

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One Response to Saturday, February 27, 2010 – Tuscan Chicken Stew

  1. Lyta Kessler says:

    This was such a Grand plan for what seemed to be the last meal before the kids were to leave…simply classic.

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