Wednesday, March 01, 2006

Chicken Stew

This is a great and non-traditional dish for a winter night:

Sautee in olive oil a pack of boneless skinless chicken thighs and legs. Brown and set aside.

Drain off excess fat and sautee two slices onions and four coarsely chopped yukon gold potatoes.

Add in a can of chopped tomatoes, a splash of red wine, half a small jar of capers, a handful of stufed olives, and about a dozen chopped sun dried tomatoes.

Add back in the chicken and simmer. Serve hot.

I suspect we could add artichoke hearts but it's good as is, although I suspect it would taste very good served with impeachment.



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