**This recipe is from our Tastemakers interview with Shelley Klein Armistead. Read the full story here!**
From Shelley:
This dish is incredibly easy — it takes 20 minutes to prepare and an hour to cook, with minimal watching. It can be made over an open fire or on a stove top. I am a huge fan of Staub cast-iron pots: they don’t get damaged in the fire, work equally well stove top or fire, they last forever, and the best part is you can serve directly out of them. I am a big fan of minimal washing up! The fire adds its own flavor, and the cooking component is so low maintenance (aside from moving some logs to control the heat.)
I have made this stew using organic chicken thighs (as I prefer the flavor to breast) but have also replaced the chicken with fish fillets, or a mixture of all sorts of mushrooms for a veggie option.
Chicken Fire Stew
Serves 8
Chicken Fire Stew
Categories
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 12 bone-in skin-on chicken thighs
- 1 winter squash, sliced thinly (butternut, kurri, or kabocha all work well)
- 4 fennel bulbs, sliced thinly (tops reserved)
- 1 large onion, sliced thinly
- 32 ounces chicken or vegetable broth (to cover the other ingredients fully)
- sea salt and pepper, to taste
- to serve: rice and chopped fresh herbs
Instructions
- In a large cast iron pot or dutch oven, heat the olive oil, then add garlic, carrots, and celery.
- Sauté over medium-low until soft, then build the dish by layering onion, chicken, squash, fennel, onion, and repeat until pot is two-thirds full. Pour in stock, feel free to add a cup of white wine, salt, and pepper. Bring to a boil, then simmer for an hour.
- Serve with rice and top with lots of different chopped herbs - I use the fennel tops, basil, mint, and cilantro.
Hello Camille!
This looks so delicious! Do you mind telling me where these white bowls are from? The dish looks awesome in it! Thanks!!
Lena
Yes! They’re from Gjusta Goods – the woman who made the stew (Shelley) also owns the store. 🙂