Naked Chicken Stew

Name: Naked Chicken Stew
Ingredients: 3 medium bell peppers, preferably different colors, cored, seeded, and cut into ¼-inch pieces; ¾ cup chopped basil; ½ pound white mushrooms, cut into ¼-inch cubes; 1 large or 2 medium tomatoes, cut into 1-inch cubes; 4 cups chicken stock (any of the homemade stocks, or sterile-pack); 1 medium to large onion, cut into ¼-inch cubes; One 5-pound chicken, skinned and cut into parts, with breast cut across into 2 pieces (with optional addition of an extra breast cut into two or a leg and thigh, separated); One 5-pound chicken, skinned and cut into parts, with breast cut across into 2 pieces (with optional addition of an extra breast cut into two or a leg and thigh, separated); ¾ cup chopped parsley; ¾ cup finely chopped dill; Freshly ground black pepper; Kosher salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is one of those put-your-money-where-your-mouth-is recipes. I opined on my blog that various foods were unnecessarily dredged (dressed) in flour before cooking. This recipe is proof positive. The end of the season vegetables from my garden gave all the body I wanted along with a freshness that the flour would have dimmed. I served it with corn fusilli in a deepish bowl with a spoon. It worked very well. For a thicker texture, use ¼ cup of cornstarch (

Ingredients

Method