2.0 and I are getting ready. Ready for when I go back to work in September. It’s kind of like getting ready for… Armageddon. Last night I froze big containers of spaghetti sauce. This evening, I made a big pot of chicken sauterne. The leftovers will go into the freezer. I work nights and weekends. I don’t want 2.0 to starve.
This is a variation of a recipe that Rosie Beaucoup gave me. You can make your own variations by picking which veggies you want to include, and whether to add rice, pasta or something else.
This is the easiest way to infuse massive quantities of vegetables into your body. They just slide in there. And then you will, in all likelihood, be able to lift cars and move armoires. It’s also a great way to purge your fridge/freezer of all leftover veggies.
You start by browning some chicken and then throw in some diced veggies. I throw in massive quantities. Then you add some stock and seasonings. If you’ve got some frozen veggies, throw them in there as well. See how easy this is? And then, in the last bit of cooking time, you can throw in some rice or pasta. This evening I threw in some macaroni. But if you’re avoiding carbs, you could just leave that stuff out. Also, I throw a lot of wine in there. A lot. But if you are opposed, you can leave that out as well.
Honestly, if you were snowed in and couldn’t get any fresh veggies, you could probably make do with all frozen. Fresh tastes better, but if you live in these here parts, it’s nice to know you could make a nice meal out of stuff you find in the pantry and freezer when the snow starts flyin’.
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Movita’s Chicken Sauterne – adapted from a recipe by Rosie Beaucoup – download movita’s chicken sauterne
- chicken parts – as many as you like – I usually use skinless chicken breasts (2 or 3) or thighs
- 2-3 stalks of celery
- 2 large onions
- 2 garlic cloves
- 2 large carrots
- 2 or 3 tomatoes
- additional veggies of your choice
- white wine – I use at least a cup, you could flavour to taste
- 2 boxes chicken stock/broth
- 1/2 tsp pepper
- small quantity of red pepper flakes
- 1/2 tsp thyme
- 1/2 tsp chili powder
- other veggie options include (fresh or frozen) red, green or yellow pepper, zucchini, cauliflower, corn, peas, broccoli, green or yellow beans
Sauté chicken parts in olive oil in Dutch oven. When almost brown, add diced vegetables (just the fresh ones) and lightly sauté. Add stock, seasonings and wine (if using). If you don’t have enough fluid to cover your veggies and chicken, add water, more chicken stock or wine. Add frozen veggies if using. Cover and simmer for an hour or more. In the last 15 minutes of cooking time, add rice or pasta if using. If not adding pasta or rice, you could thicken at the very end with a bit of corn starch or flour first mixed smooth in a cup with some water. Rosie Beaucoup sometimes adds a touch of milk (canned, fat-free or skim) just to make the stock look a tiny bit creamy.