Stew Season Begins

As the cold stormy nights are upon us, stew season begins with this easy to make creole chicken stew. See how beautiful it looks? Now follow the recipe and make it yourself.

Start with pieces of chicken. Heat some oil in a pot and brown the chicken on all sides and put aside.

An onion, a garlic clove, a green pepper and a stalk of celery - chop all and cook for 10 minutes in the drippings in the pot. Remove and add to the chicken on the side.

Add a table spoon of flour to the dripping, then a large can of tomatoes and a can of corn. Spice up with some hot sauce (I used Harrisa) and add the chicken and cooked vegetables.

Now you cannot claim it as a creole stew without some okra. Chop them into 1/2 inch pieces and add to the stew. Bring to a boil, cover and simmer for 35 - 45 minutes.

At somerville kitchen, creole chicken stew was served with wild rice and a salad of lettuce, jardin tomatoes (read Wacky Jardin Tomato Harvesting) and a lemon from my indoors lemon shrub.

Stews - another reason why somerville kitchen loves fall and winter nights.