We just had such a yummy, and healthful supper, perfect for after all the junk from the holidays.
Winter Stew
3 T. extra virgin olive oil
1 can white beans or 1 pound chicken chunks
Half a bulb of fresh fennel chopped
1 large onion chopped
1 stalk celery chopped
2 carrots chopped
2 cloves garlic minced, I use garlic paste
2 good size potatoes chopped
1 cup white wine
3 - 5 cups veggie stock, or chicken stock, or water, but stock is better
2 tsp lemon pepper seasoning, mine had salt, so I didn't add any salt
1/3 cup chopped fresh parsley
Heat a large pot over medium to medium high heat. If using chicken season it with half the lemon pepper seasoning. Brown on all sides then stir in veggies and garlic, and add rest of seasoning. If not using chicken, saute all the veggies and beans and garlic together with the seasoning till the onion starts to become translucent. Add in the wine, stirring to scrape up any browned bits. Stir in stock and simmer covered till everything is tender and sort of thick. I start with the lower amount of stock and add any if it gets too thick while it cooks. This took about 40 minutes for me. Stir in fresh parsley. Serve hot with crusty bread and the following cole slaw.
Winter Cole Slaw
Half a head of cabbage shredded
About 1 cup of shredded kale
1/2 cup chopped fresh parsley
1/3 cup yogurt or sour cream or mayonnaise for dairy free folks
2 T lemon juice
2 T extra virgin olive oil
1/2 tsp sugar
Salt and Pepper to taste
Mix all together in a bowl and let set while you make stew.
Eliza ate two bowls of cole slaw and ate up an entire huge bowl of stew. Rich ate three! CJ wasn't home, but loved it the last time we made it. I love how light and refreshing the cole slaw is and how well it complements the stew. Plus it is really easy except for the chopping, which can be done early. Both can be made ahead, too. Hope you try it :)
