Monday, December 3, 2012

Distracted Chicken Stew

I’ve been a little slack getting a new post up on here, perhaps it’s because I’m a little preoccupied with all things brewing at the moment. I’ve got a third brew on, and bought a second fermenter, and have finally got to taste the fruits of my labour, brew one got a little taste, not too bad for a first go and kit beer, brew 2 got a taste when I measured its gravity, coming along very nicely and am looking forward to adding even more hops to it in a secondary fermenter. The third brew is a kit cider for the other half, and I’m doing far too much reading on kit I can buy/make and what brew four and five should be, as I’ll end up with two empty fermenters very soon, contemplating the scary thought of an all mash brew.

So with distractions in mind here is one of my main go to meals, something easy to throw together, usually have most of the ingredients in the larder, and is adaptable enough to not suffer if I’m missing a few.

6 Chicken drumsticks, or a whole chicken broken down to 6 or 8 pieces.
Water, stock if you have it.
Tomatoes, a good quality can, or 4 or 5 diced fresh.
Onion, finely diced.
3 Garlic cloves, minced.
1 Lemon, juice and zest.
1 tbsp Cumin, toasted and ground.
1 Red chilli, diced, dried is good in a pinch.
Black Olives, remove stone (I always have a can Pelion Greek black olives on hand).
Capers, in salt please, rinsed.
Salt and pepper.
Pine nuts, if you have them, toasted

Generously brown the chicken over a high heat with a dash of olive oil in a pan big enough to hold all the chicken, I mean seriously get the bird crispy brown. Set the chicken aside and turn the heat down, sautée the onions until translucent, add the garlic, chili and cumin, cook until fragrant. Arrange the chicken in the pan, tuck in thyme sprigs, scatter over the tomatoes, olives, capers and lemon zest, drizzle over the lemon juice, add about a cup of water (or stock), season with pepper (hold off the salt till the end as olive and capers are salty). Cover and cook over a medium low heat until the chicken is almost done, uncover the pot and cook over a medium high heat until the chicken is cooked and the cooking liquid have reduced to a nice thick sauce, adjust the seasoning and serve.