We made this up with some homemade cornbread & honey butter tonight for Ryan and his friend...turned out to be a success so I thought I would share it!
post-thanksgiving smokey stew
4 chicken breasts, cubed
4 celery stalks, diced
3 carrots sticks, diced
1 medium onion, diced
5 garlic cloves, minced
1/2 cup pearl barley
6 cups water
2 cans cream of chicken soup
1 T liquid hickory smoke
3 bouillon cubes, chicken
1 bouillon cube, beef
2 tsp sage
2 tsp parsley
1 tsp bay leaves
½ tsp marjoram
½ tsp celery seed
1 tsp pepper
1. In a large soup pot, sauté onion, carrots, celery, garlic in 1 T vegetable oil until onion starts to get some color starts to get transparent.
2. In a skillet, brown chicken cubes in 1 T vegetable oil until golden. Pepper just a little.
3. To pot: add water, soups, barley, hickory smoke, bouillon, herbs & spices. Add browned chicken when ready.
4. Cook on low for 30 min. to let flavours merge & chicken to cook through. Check taste & adjust as necessary.
Serves 6-8.
Customize it...!!
- Turkey, quail, or pheasant instead of chicken.
- Rice instead of barley.
- Shallots instead of garlic & onion.
- Cream of Whatever (Mushroom, Celery, etc.) soup instead of Cream of Chicken - or no soup at all!
- For a TexMex twist: add 1 tsp (or more!) of smokey chipotle seasoning or 2 tsp canned smoked chipotle peppers for some heat; 3/4 cup tomato paste; 2 tsp oregano; maybe even some chopped up green & red peppers and/or some corn.
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