Austin resident Elle Harper sent this recipe for a “delicious stew worthy of the pioneers.”
Makes: 6 servings
Ingredients
· 4 Tbsp. olive oil
· 1 lbs. boneless, skinless, chicken thighs, cut into chunks
· 2 Tbsp. all-purpose flour
· 1 medium sweet onion, cut into 8 wedges
· 8 oz. baby carrots sliced into 1-inch chunks
· 6 garlic cloves, chopped
· 1/2 cup white wine
· 1 lbs. baby potatoes, quartered
· 2 bay leaves
· 4 cups chicken broth
· 1 cup water
· 1/2 cup pearl couscous
· 1 cup frozen peas
· Few small handfuls of baby spinach
· Fresh chopped parsley
· Salt and fresh black pepper
Directions
Dust the chicken with flour, salt, and pepper, to taste. Set aside. Heat oil in a large dutch oven over medium-high heat, when oil is hot, add chicken, and cook until brown, about 6-8 minutes. Add onions, carrots, and garlic. Pour wine while stirring and scraping to loosen browned bits from the bottom of the dutch oven. Cook the vegetables, stirring occasionally, for 3-4 minutes or until they begin to soften. Add potatoes, bay leaf, chicken broth, and water. Season with salt and pepper, to taste. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes. Add couscous, increase heat to medium, and cook uncovered until the couscous is tender, about 15 minutes. The liquid will slightly reduce.
Stir in spinach and peas. Discard bay leaves and stir in parsley. Serve immediately or cool at room temperature, then refrigerate for 3-4 days.