ext_12920: (food)
[identity profile] desdenova.livejournal.com posting in [community profile] df_recipes
This is adapted from a recipe in Cooking Light. I made it today, and it's super-delicious! (And I don't even like mustard that much.)
(Cross posted at my journal)

Ingredients (Adjust quantities to suit your taste):

* 1 lb boneless, skinless chicken thighs (Alternately, 0.5 lb each of breast and thigh), cut into bit-size bits
* 2 cups sliced leek
* 1 lb small potatoes (I mean super-small, like, 1-1.5 inch diameter.)
* 0.5 lb mushrooms, cut to whatever size you like
* 5 oz fresh spinich (I used half a 10-oz bag; use your best judgement)
* 4 tsp stone-ground mustard, with seeds in (or any strong-flavored mustard. **NOT** the bright yellow stuff you put on hot dogs)
* 1 cup dry white wine
* 1 can chicken broth (~2 cups if you buy the big carton, or make your own)
* 4-6 cloves garlic, crushed
* olive oil
* flour
* salt and pepper

Equipment: Electric crock pot (If you don't have one, you can always do it Alton-Brown style in a dutch oven, or just use a pot on the stove. It's stew. It's forgiving.)

Instructions:

1. Scrub potatoes and put them in the crock pot.

2. Heat some olive oil in a skillet. Add the leek and saute until tender. Add garlic, and sautee ~1 minute more. Dump it all in crock pot with the potatoes.

3. Saute the mushrooms a bit, add them to the crock pot.

4. Mix up some flour (~0.25 cup) with some salt (a bit less than 0.5 tsp) and pepper (about the same amount). Heat up some oil in the skillet. Dredge the chicken chunks in the flour mixture, then toss it in the skillet and brown. Remove to crock pot. Mix up crock pot ingredients

5. Add wine to skillet, scrape with spatula to deglaze. Mix ~ 1 tbs of leftover flour mixture into your chicken broth, and add the mixture to the skillet. Add mustard, mix together and heat it to a boil. Pour it all into the crock pot to just cover the other ingredients (add water or more broth if necessary).

6. Turn on crock pot and let it all cook for a few hours.

7. About half an hour before you want to eat, wash spinich, and tear it into smaller pieces if you want (it makes it easier to eat, but is not necessary). Add it to crock pot, and mix it in. Let it all cook for 10-15 minutes.

8. Dish servings into bowls, and garnish with a bit of ground red pepper.

Makes 4-6 servings, depending on how hungry you are.


Date: 2007-02-20 01:23 am (UTC)
From: [identity profile] paoconnell.livejournal.com
Copied and saved. Sounds really good.

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