Working Cook February 10, 2010
All three individuals were home from school/program today, but I made it in. Wasn’t even bad, what with my new winter boots and all.
I really didn’t need to cook anything, but so long as I was there, I made dinner – chicken stew. Something nice and warming for a snowy day, you know? My groceries had arrived, so I had plenty to choose from. I also heated up a pot of soup and cooked some cauliflower, and with all of that, managed to leave early – just as the snow came down heavily.
Chicken stew – standard mirepoix (carrots, onions, celery) chopped coarsely. Two packages of chicken breasts cubed. Oil. Red-skin potatoes, cubed. String beans tips and cut into 1.5″ chunks. Dried parsley, bay leaves, pepper. I wanted to keep it all fairly simple. I let it simmer, and the potatoes made it creamy.
At home, I’d probably have used chicken thighs and white wine or sherry, but this was fine.
What liquid do you use for that, water or stock?
Water. The only “stock” I have on hand is Mendy’s chicken soup, which is made only with chicken, water and herbs. I do have soup bases (vegetarian powdered “chicken”, “beef” and mushroom soups) but I don’t like them.