|Oh yes, the onset of Fall, all the marvelous smells in the kitchens start. From soups, stews, chili. It's the start of the season, this is the one I make traditionally make first. |
Always get me set for the cooler months ahead.
6 to 8 boneless chicken thighs are 4 boneless chicken breasts
1 small can sliced mushrooms
1 large red or green bell pepper
1 zucchini chopped in wedges
1 cup finger carrots
1 stalk fennel chopped fine
3 potatoes cleaned and cut into cubes
1 can cut green beans
1 can sweet peas
1 small can tomato paste
1 can emptied from the peas filled with half water and half red wine (Burgundy preferred)
3 tablespoon olive oil
4 cloves minced garlic
1/2 teaspoon dried oregano, basil and parsley
crusty hot Ciabotta bread to dip in this marvelous sauce!
Also another serving suggestion, make some boiled penne pasta and for a heartier meal, scoop the stew on top of the pasta dish, sprinkle with some grating cheese.