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Sunday, November 23, 2008

Chicken Stew with Bombadil

Bombadil was back in town, along with some other friends, so I made some stew for everyone.  It turned out pretty decent, but the Bombadil show definitely stole the night.  

  • Ground Chicken
  • Celery
  • Onion
  • Potatoes
  • Tomatoes
  • Quinoa
  • Carrots
  • Cauliflower
  • Black Beans
  • Roasted Red Pepper
  • Chicken Stock
  • Apple Cider
  • Cane Sugar
  • Celery Salt
  • Garlic Salt
  • Black Pepper
  • White Pepper
  • Red Pepper
  • Paprika
  • Rosemary
  • Sage
  • Thyme
  • Cloves

    To make this, I used the basic procedure for any stew: throw a bunch of stuff in a pot and hope for the best.  I browned the chicken with the onions and celery in a separate pan, and roasted a red pepper on a burner, but other than that, everything just went in the pot and simmered for about an hour and a half.

Resulting Deliciousness:
    I give this about a B-.  It was definitely tasty, and healthy, and the flavors were decently layered and went together well.  However, I was a little disappointed with the combination of textures.  It would have been better to cut the potatoes and cauliflower smaller.  If I was less lazy, it would have been really good to steam the cauliflower separately, put it in a blender with some butter or olive oil, then add it to the stew.  That would have smoothed things out and thickened the broth nicely.  Also, I burnt it a little.  I noticed quick and didn't stir up the burnt stuff on the bottom, so it wasn't ruined and most people couldn't tell.  All in all, it was good, and gave me some good ideas, but fell a little short of the bar I set for myself.

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