Tuesday, November 17, 2009

Small Kitchen Stories: Warm Cottage: Chicken Stew a La Dewey

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!

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