Sunday, February 6, 2011

Not Just Cholent

For Saturday lunch this weekend we had company.  We don't use fire or electricity on the sabbath, and since I'm not a huge fan of leaving my oven on over the entire sabbath, or keeping a hot plate plugged in the whole time, I usually stick to cold/ room temp foods or cholent that can go in my slowcooker.  This weekend, however, I wanted to try something different from my usual beef cholent, so I looked for some chicken stew recipes online.  After much searching, I found a French Chicken Stew and figured I would give it a try.  Since I was going to be cooking it a lot longer than the 8-10 hours, I had to do some doctoring...instead of boneless, skinless chicken breasts that were diced up, I decided to use bone-in, skinless, chicken thighs so that they wouldn't dry out.  I also wanted it to be more stew-like so I added some quinoa.  And, I wanted to make sure it didn't end up dried out, so I added more water...and some white wine for added flavor.  Oh, and I adjusted the seasonings because...well because I'm almost incapable of following a recipe as it's written.

Anyway, everyone at lunch seemed to like the stew...although it's always possible that everyone is just saying it's good to be nice.  But, I do know that Henry happily ate chicken from the stew on Saturday, and then gobbled up a pretty big bowl of it today.  So, my toughest critic seemed to approve!

French Chicken Stew (adapted from
1 cup navy beans (soak the night before, and then throw out water)
8 bone-in chicken thighs, skin removed
1 (14.5 ounce) can diced tomatoes, with liquid
3 stalks celery, sliced
3 large carrots, sliced
1 onion, diced
1 cup quinoa, rinsed
1 tsp granulated garlic
2 bay leaves
1 tsp dried basil
1/4 tsp ground sage
1 heaping tsp dried oregano
1 Tbsp chicken consomme powder
1/2 tsp salt
1/4 tsp pepper
1 cup white wine
3 cups water

Spray cooking spray in your crockpot.  Put all the ingredients in (I tend to put the beans on the bottom so if they burn it's a cheaper ingredient that's lost).  Cook on low setting for at least 12 hours.  (Mine cooked for about 20 hours).

Happy and (mostly) healthy eating!

1 comment:

  1. Thanks so much for linking up this recipe. It looks delicious and I'm pleased to know it holds up for Shabbat lunch! We can all use an alternative to cholent sometimes.