I call this a stew because it’s a bit thicker than soup – it’s nice & hearty! It’s really nice for a cool, fall night and there’s enough for the next day. Supercomfortfood.
1 lb. dry lentils
2 Tbs. olive oil
1 m. onion, chopped into medium-sized pieces
2 carrots, sliced 1/3-in
3 stalks celery, sliced 1/3-in
2 med. potatoes, cut into 1/2-in cubes
3 cloves garlic, chopped
2 cups chicken broth or use bouillon
1 lb. turkey kielbasa, cut into medium-sized chunks
bunch of kale, chopped
water
S & P
Soak and wash lentils, drain. In a pan, heat oil, add onions, carrots, celery, garlic, and potatoes and stir until almost tender. Add lentils and chicken broth or bouillon. Add enough water to cover everything and then just a tad more. Bring to a boll and then lower heat, cover and simmer until lentils are tender (about 30 minutes). Then increase heat and add kale and kielbasa. Stir into the stew. Add hot water if water level is too low, but kale does wilt down when cooking. Bring to a high simmer. Add salt and pepper.
3 tsp olive oil
¾ cup ea, diced: onion, carrot, celery
2 cloves garlic
¼ cup black olives, pitted, coarsely chopped
½ lb. thin green beans, trimmed
Pinch crushed red pepper
1 tsp dried oregano
1 lb. boneless, skinless chicken breasts, sliced crosswise into 1/8 in-thick strips
1 ½ tsp cornstarch
½ cup chicken broth
1 ½ salt, or to taste
½ tsp pepper, to taste
Chopped fresh, flat-leaf parsley for garnish (optional)
In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. Add diced vegetables; and cook, stirring frequently until beginning to brown; about 5 minutes. Ad garlic, olives, red pepper, oregano, and green beans. Cook, stirring frequently, until the beans are crisp-tender; 3 to 4 minutes. Transfer vegetable mixture to a bowl.
Raise the heat to high, and add remaining tablespoon oil to the skillet. Heat until very hot but not smoking, and add chicken. Cook, stirring frequently, until chicken is golden brown and cooked through; 2 to 3 minutes.
Reduce heat to medium. Return vegetable mixture to the skillet. Combine cornstarch with 1 tablespoon of broth, and add to skillet. Toss together until thickened. Season with salt and pepper and sprinkle with parsley. Serve over thin spaghetti or rice.
Filed under: Full course 2, chicken, chicken broth, green peppers, mushrooms, rosemary, tomato paste, tomatoes, white wine
This is scrumptious! It came from a cookbook I checked out of the local library and was surprisingly orgasmic. Give it a try and come back to rate it on the Orgasmeter (see page for scale)! There are also simple side dishes that I made with it and will appear together under the tag “Full course 2″. Happy eating!
1 tablespoon olive oil
4 skinless chicken breast halves (bone-in)
½ cup white wine (or apple juice)
1 cup sliced onions
2 cups sliced mushrooms
2 teaspoons minced garlic
½ cup sliced green peppers
½ teaspoon all-purpose flour
2 tablespoons tomato paste
½ cup chicken broth
1 cup chopped tomatoes
Heat oil in a 10-inch non-stick skillet over medium-high heat; when the oil is hot, add the chicken and brown it on both sides. Transfer the chicken to a plate.
Bring the wine or apple juice to a boil in the same skillet, scraping loose any browned bits. Add the onions, mushrooms, garlic, green peppers and rosemary; cook and stir for 5 minutes, or until the onions are soft.
In a small bowl, combine the flour and tomato paste; stir in the broth and tomatoes. Add to the sauce; stir well. Place the chicken, bone side up, on the vegetables, cover and cook for 15 to 20 minutes, or until the chicken is no longer pink in the center.
Serves 4
