Musing on food and cooking ...

Friday, August 31, 2007

Quick Stovetop Chicken and Veggie Stew, Manhattan-Style

This is a nice way to use up any leftover tidbits of fresh veggies.

4 chicken leg quarters
1 small onion, diced
2 cloves garlic, smushed
1 T olive oil
1 Quart seasoned tomato juice
1 small eggplant, rough chopped
2 small pattypan squas, rough chopped2 medium tomatoes, rough chopped
1 8 oz. container of 'shrooms
1 T. of Italian herb mix
1 T tomato paste
salt and pepper to taste

Put olive oil in a large Dutch oven and chicken. Brown on one side and then flip over. Add the onion and the garlic to the pot, and continue browning chicken. Once the chicken is browned, add in the tomato juice. Let cook until the juice just starts to bubble, left up the edges of the chicken to make sure that the juice gets down underneath. Turn the heat down to medium-low, so that everything simmers but doesn't boil over. Then throw in your rough chopped veggies. I listed above the ones I used, but feel free to use whatever makes you happy or whatever you need to use up. Once the veggies start getting soft, add the Italian herbs and the tomato paste. Stir well. Continue simmer until chicken is done. I left mine simmer for about 45 minutes. And served it with a nice crusty bread with butter. It would also go nice with rice or mashed taters.

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