**This recipe is from our Tastemakers interview with Shelley Klein Armistead. Read the full story here!**
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.
- 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
- 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.
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