French Peasant Stew

This recipe is a variation on a stew my dad taught me to make when I was just 15 years old. Today is the 21 year mark of my father’s passing and I have been posting my 3 most memorable recipes from him in his honor. The original recipe was chicken, diced sauteed salt pork potatoes, mushrooms and vegetables covered in canned consume. It has been a family favorite ever since. I’m not going to get specific on quantities or ingredients since both are infinitely variable. I use hearty vegetables that hold up well in stews and are local or from my garden. I also use free-range chicken in my recipe but you can uses any meat you like or make it meatless. I will list what went into this one. This is gluten-free and tastes even better the next day or two. (Re posted from 2012)

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Peasant Stew Recipe

Free range chicken
Green beans
Baby red potatoes
Fresh sage, rosemary, thyme and basil
Natural no-MSG beef or vegetable stock
Salt, pepper to taste

Cut all ingredients as pictured, add stock and herbs and seasonings, and place in a turkey roasting pan. Submerge the chicken pieces, cover and bake in a 375°oven for 30-45 minutes. Remove the lid and float the chicken pieces to the top to brown and cook for another 20 minutes.

© 2012 Aron David Bradley


One thought on “French Peasant Stew

  1. I love meals that are simply prepared such as this one in a single dish. Now if only our temps would drop below 100 so that I could fire up the oven and enjoy.

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