Last night we carved some pumpkins with Chris and April and I made my delicious harvest stew. Its so yummy and perfect for fall. Here is the recipe and some pics of our lit pumpkins. Can you guess who carved which pumpkin?
Ingredients:
4 medium carrots sliced
2 stalks celery sliced
1 red onion sliced
4 regular sized potato's sliced (I was thinking sweet potato's might be tasty too)
2lbs of chicken breast cubed
3 medium sized apples peeled and cut up
1/2 cup of dried cherries
2 cups real apple cider
3 cups chicken stock
olive oil
1 tsp thyme
1 tsp caraway seeds
bay leaf
s & p
OK! All set to begin once you have all this shiz ready.
Take the cubed chicken and start browning it with some olive oil and s&p in a pan. Once its mostly cooked and a browned set aside. While this is going on start cooking the carrots, celery, onion, and potato's with some olive oil in a big stock/soup pan. Once they start getting a little soft sprinkle with s&p, thyme, and caraway seeds.
Add bay leaf, cubed chicken, chicken stock and cider until it covers everything. Let it simmer until potato's are just about done and all vegetables are cooked but not mushy. Once everything looks almost done add apples and cherries. Let it simmer another 5 minutes or so. Discard bay leaf, and its ready!
I usually like to buy some crusty french bread, and put a slice in a bowl then put the stew over that. Its even better the next day.
4 medium carrots sliced
2 stalks celery sliced
1 red onion sliced
4 regular sized potato's sliced (I was thinking sweet potato's might be tasty too)
2lbs of chicken breast cubed
3 medium sized apples peeled and cut up
1/2 cup of dried cherries
2 cups real apple cider
3 cups chicken stock
olive oil
1 tsp thyme
1 tsp caraway seeds
bay leaf
s & p
OK! All set to begin once you have all this shiz ready.
Take the cubed chicken and start browning it with some olive oil and s&p in a pan. Once its mostly cooked and a browned set aside. While this is going on start cooking the carrots, celery, onion, and potato's with some olive oil in a big stock/soup pan. Once they start getting a little soft sprinkle with s&p, thyme, and caraway seeds.
Add bay leaf, cubed chicken, chicken stock and cider until it covers everything. Let it simmer until potato's are just about done and all vegetables are cooked but not mushy. Once everything looks almost done add apples and cherries. Let it simmer another 5 minutes or so. Discard bay leaf, and its ready!
I usually like to buy some crusty french bread, and put a slice in a bowl then put the stew over that. Its even better the next day.
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