Leftovers #64 ~ Chicken & Wild Rice Stew

 

Leftover over chicken and wild rice stew became a mouthwatering flaky top crust chicken pot pie. Going to a crustless bottom pie doesn't mean less appetizing, it's just more of a straightforward approach to conjuring a savoury meal using leftovers; and who doesn't want to save time creating a meal. Place leftover stew in an appropriate sized baking dish. Make your favourite pie crust recipe, like I did, or use a readymade one. Roll out the pie crust and place over the stew in the baking dish. Tucking in the edges to seal. Cut slits in the top and brush over with an egg wash. Bake in a 375ºF (190ºC) oven until the filling is bubbly and the crust is golden brown. Served with a crunchy kale salad, this became the midwinter warmer that was much needed. 

Chicken Vegetable Stew

Sometimes I can get a complete craving for a recipe. Plotting and deciding exactly how everything will come together. Stew is one of those mystical one pot wonders that comfort all especially when the temperature drop. It was absolutely divine to sit down with a bowl and the let the savoury herbs unfold in front of you. 

Chicken Stew

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3 chicken breasts, diced 

5-6 potatoes, cubed

2 parsnips, peeled and chopped

3 carrots, peeled and chopped

1 onion, peeled and chopped

1/2 cup red wine

2 x 796ml tins of diced tomatoes
3 bay leaves

1 teaspoon cumin

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon smoked paprika

salt and pepper to taste

* You can change the vegetables, add different seasonings, adjust the seasonings or herbs according to taste, and omit the wine and add beer. * 

First, place a bit of olive oil a the stock pot. Turn the burner on to medium heat. Add the chicken. Stir. Add a bit of salt and pepper. Continue sautéing the chicken. When the chicken has slightly browned add the onions. Stir and fry the onion for about 1 -2 minutes. Add the carrots, parsnips, and potatoes. Fry for a few minutes longer or until slightly tender. Add the cumin, rosemary, thyme and paprika. Pour the red wine in and add the tinned tomatoes. Stir everything around. Pop the bay leaves in. Bring to a boil and then let everything simmer for about 2 hours. Serve it with some naan bread or a slice of french baguette.

Enjoy! - JW