French Peasant Stew


This recipe is a variation on a stew my dad taught me to make when I was just 15 years old. It has been a family favorite ever since. 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 consomme. 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)

PRINT Peasant Stew Recipe from MS Word

Peasant Stew Recipe

Free range chicken
Parsnips
Carrots
Mushrooms
Broccoli
Onion
Garlic
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.
Serve.

© 2014 Aron and David Bradley

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