Chicken Stew - (Vermont Style)

CampingCorgis

“The New York Times – New England Heritage Cookbook”

2 tablespoons oil

1 large whole chicken breast, skinned, boned & cut into one-inch pieces

3 to 4 zucchini, cut into one-quarter inch slices

1 onion, chopped

1 small clove garlic, finely minced

1 small bay leaf

1 rib celery with leaves, chopped

1 large potato, peeled & cut into 6 wedges*

¾ cup chicken broth

½ teaspoon salt

⅛ teaspoon ground black pepper

1 cup sliced mushrooms

1 tablespoon lemon juice

2 tablespoons finely chopped parsley

1 - Heat the oil in a heavy skillet. Add the chicken pieces & cook quickly on all sides until the chicken turns white.

2 - Add half the zucchini, the onion, garlic, bay leaf, celery, potato, one-half cup of the broth, the salt & pepper. Stir & cook 15 minutes, but with a slotted spoon, remove the potato wedges as soon as they are done.

3 - Add the remaining broth. If the potatoes have not already been removed, remove them with a slotted spoon. Pile the potato wedges in the middle of a warm serving dish.

4 - Push the chicken pieces to one side of the skillet & gently mash the vegetables in the skillet into the liquid. Add the remaining zucchini & the mushrooms. Cook, stirring, 4 to 5 minutes. The zucchini just added should remain crisp-tender & green.

5 - Stir in the lemon juice & arrange the mixture around the mound of potatoes. Sprinkle the potatoes with the parsley.

Makes 2 large servings.

*NOTE: The potato takes a bit to cook. It could be easier to use a pre-cooked potato and add with the zuke & mushrooms in #4 above.

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