Sunday, June 8, 2008

Chicken and Vegetable Stew

The ingredients:
Chicken thighs
Diced Tomatoes
Garbanzo Beans
Chicken Broth
Wine (not yet pictured)

Ask your husband (or significant other, or yourself) to debone the chicken thighs because you forgot to buy boneless, skinless thighs at the store.

Ah, you gorgeous mound of chicken thighs, you! (Bones given to dog who was extremely happy and buried them in the back yard.)

Put the flour, salt, and pepper into a bag. Look at me being all "green" and reusing a bag!

Add the chicken to the bag. I cut each thigh into about four pieces each.

Shake it! Into shape! Shake it up! Get straight! Go forward! Move ahead! Try to detect it! It's not too late. To shake it! Ahem.

Be quiet or the onion gets it.

Nice going.

It's D-Day for the zucchini.

I chopped them into sections and then quartered each section.

See the beautiful cinnamon and cumin? Yes, that is a ramekin. Bought from the kitchen supply store like I'm a real chef. Why do you ask?

Put the oil into the dutch oven.

It's time to make a drink whilst the oil heats up.

Yay! Too bad the camera couldn't capture the shimmering.

Add the chicken. I should have added it and browned it in batches. Next time I will.

See? It's all cooking and getting happy in there.

Ooops. There's too much sticking to the bottom of the pot!! Open a bottle of wine... I chose CMS White by Hedges.

Have your husband (or significant other or yourself) stir the heck out of the pot whilst adding some wine to deglaze the pan.

After the pan is properly deglazed, add the tomatoes.

Add garbanzo beans. Love the single bean falling into the pot!

Wine break!

Ooooh, look at all of this yummy stew!

We need some biscuits to go with this stew.

Put them on the pan. Get some constructive photography help from your husband.

Meanwhile, put the zucchini in the pot.

Incorporate it into the stew.

Ding! Biscuits are done!

Stew is done!

And look how lovely it looks dished up!

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