Week 48:

Name: Chicken Stew with Prunes
Ingredients: 3 tablespoons extra virgin olive oil; 1 ½ onions peeled and sliced ¼” thick; 2.5 lb. skinless chicken thighs – about 8; ¼ cup flour; Salt and pepper; ¼ cup white wine; 10 oz. butternut squash peeled and cut into 1” chunks; 1 large white baking potato peeled and cut into 1” chunks; 1 cubanelle or Anaheim pepper, seeded and diced (optional); 2-3 carrots, peeled and cut into 1” chunks; 4 cups chicken broth; 2 teaspoons mild Indian curry powder; 1 teaspoon fresh or dried rosemary leaves; 1 teaspoon ground sage; ½ pound pitted prunes (about 12-14); Juice of one lemon

RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KAY BENAROCH

This week’s delicious stew recipe from Kay Benaroch is adapted from “Real Stew” by Clifford A.Wright and is perfect for cool spring evenings (or lunches!). It would be perfect served over couscous or enjoyed alone! If you prefer, the stew can be made with sweet potato instead of white potato or cubes of turnip or parsnip. Enjoy!

Chicken Stew with Prunes

Adapted from "Real Stew" by Clifford A. Wright

Ingredients

3 tablespoons extra virgin olive oil
1 ½ onions peeled and sliced ¼” thick
2.5 lb. skinless chicken thighs – about 8
¼ cup flour
Salt and pepper
¼ cup white wine
10 oz. butternut squash peeled and cut into 1” chunks
1 large white baking potato peeled and cut into 1” chunks
1 cubanelle or Anaheim pepper, seeded and diced (optional)
2-3 carrots, peeled and cut into 1” chunks
4 cups chicken broth
2 teaspoons mild Indian curry powder
1 teaspoon fresh or dried rosemary leaves
1 teaspoon ground sage
½ pound pitted prunes (about 12-14)
Juice of one lemon

Instructions

Dry chicken thigh, season with salt and pepper and then dredge in flour and shake off excess. Put thighs aside on baking sheet.
In large pressure cooker or insta pot, heat olive oil and then carefully brown chicken thighs on all sides. (Do in two batches if necessary – don’t crowd the meat while browning.) Set chicken aside.
In pot, carefully brown onions along with pepper if using.
Deglaze pot with ½ cup wine, sprinkle in the curry powder, rosemary and sage and sauté spices for 30 seconds to bloom flavor.
Add veggies – squash, potato, carrot and sauté for a couple of minutes to coat the veggies with spices.
Add the stock and bring to a simmer.
Add chicken thighs along with prunes and chicken stock to pot.
Cover pot and bring to steady pressure. Cook over steady pressure for 10 minutes. Release pressure and stir to combine.
Before serving, if desired, remove chicken thighs and then use fork or knife to remove meat from the bones and cut into bite size pieces.
Stew may be served on it’s own or over rice or small pasta. Freezes well for several weeks.

Notes

Cooks Note: stew can be made with sweet potato instead of white potato; also cubes of turnip or parsnip if desired.

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