Wednesday, September 24, 2008

Welcome Fall!

This tastes like home to me. Reuben eats all the carrots, chews the chicken and spits it out, and squishes the potatoes with his spoon.

I love fall. One of the reasons is being able to cook without heating up the whole house and eat stew without feeling like I am going to spontaniously combust. So, to welcome fall we made a big batch of "Mick's Golden Chicken Stew" for dinner last night... you could have it tonight if you want. My mom posted the recipe on her blog, and here, for my readers pleasure, the recipe on my blog. Everything that follows this paragraph is original work of my father.

The Mountie speaks volumes about what you are about to receive! It is bold, no nonsense, forget the frills and get to the heart of the dish. You want a good hearty, wholesome meal? Well, let’s get straight on with the job. That is perfect because it’s exactly what we want the majority of the time. Something quick and easy, but delicious in flavor and nutritious, healthy ingredients. Good, honest fare - it’s all there in the expression on the Mountie’s face. The Rockies may crumble, Gibraltar may tumble but Mick’s Golden Chicken Stew will always hold its own – without a tremor!

Mick's Golden Chicken Stew

2 Chicken breasts, boned, skinned, cubed
4 Potatoes
4 Carrots
2 Stalks Celery
1 Onion, chopped
8 oz Mushrooms, sliced
1/3 cup honey
1 1/2 cups chicken stock or broth
1/2 cup flour
1/2 cup Olive Oil
2 Tblsp Worcestershire sauce

Cut potatoes, carrots, and celery into 1 inch pieces.
Season fllour with salt, pepper, and paprika.
Dredge chicken cubes in flour mixture.
Heat oil in heavy skillet and brown chicken over medium heat.
Add onions, potatoes, carrots, celery, and mushrooms in order. Saute' each for a few minutes before adding the next vegetable.
Lower heat, cover and cook, stirring occasionally, for 20 minutes or until vegetables are tender.
Add chicken stock, honey and Worcestershire.
Stir gently until boiling.
Cover and simmer for 10 minutes.

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