One Memorial Day weekend, Dewey Beach's "Ed's Chicken and Crabs" caught fire. Just a few hours later Chicken Ed was back in business with portable grills!
Chicken Ed's! Passing it you get to inhale the Delmarva home-cooking smells: bay-seasoned crabs, roasted chicken, even the table cloth of inky-newsprint. Greeting every happy customer seated on the benches facing the street is pure Dewey Beach entertainment. Soused and stewed, drunk or not, everyone has a gleam in their eyes and at their mouth.
This recipe is my: Stewed Ode to Dewey Beach's, "Chicken Ed's".
*We are shopping at the Route 1: The Giant Foods :-)
Olive Oil
Chicken Pieces, 1 lb: I use thighs. Nature's Promise brand
Fresh Peas, 1 package. Ok to use frozen, Organic
Corn Yellow, 1 lb, frozen. Nature's Promise brand
Tomato Canned, 1 Big, Nature's Promise brand
Red Sweet Pepper, 1, chopped
Onion, 1, chopped
Mushrooms, 6, chopped
Parsley, Italian Flat-Leaf, 1/2 bunch minced
Garlic, 2, minced
Red Wine, 1/2 cup
Water, 1 Cup
Honey, 1 teaspoon
Mustard, 1 teaspoon
Celery Seed, Marjoram, Dill, and half a Bay Leaf, ........ season to taste.
Choose a BIG comfy pot. Put in a small ladle of olive oil and heat. Saute the onion and mushroom. Put in the chicken pieces and brown on both sides. Add in everything else! Bring to a boil and then simmer covered for 45 minutes.
Serve over steamed white rice.
Fruit salad: Grapefruit, Banana and Kiwi cut with honey an Cardamom works for me!
Ta DA!
No comments:
Post a Comment