Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Tuesday, December 29, 2009
Root Stew with chicken
A hearty, healthy chicken stew made of various roots and seasoned with fresh rosemary, oregano, and tarragon. Wonderful on a cold winter evening.
6 chicken thighs, cut in bite-sized pieces (with bones and skin removed) 2T olive oil 1 large onion, chopped 4 cloves garlic, crushed 1 yam, peeled and chopped in bite-sized pieces 1 sweet potato, peeled and chopped in bite-sized pieces 1 baking potato, peeled and chopped in bite-sized pieces 4 medium carrots, peeled and chopped in bite-sized pieces 1 turnip, peeled and chopped in bite-sized pieces 1T fresh, diced rosemary 1T fresh, diced oregano 1T fresh, diced tarragon Salt & Pepper to taste 16 oz can petite diced tomatoes, undrained 2 cups chicken broth
In a large pot, cook the chicken, onion and garlic in the olive oil until chicken is no longer pink. Add the roots and fresh seasoning. Cook until just nearly tender. Add the tomatoes and broth and simmer until roots are done.