When I say “back,” I mean way back. Back to the days when families came together to share a meal for no reason other than, say, it was Sunday.
Back to the family-style meals cooked with soul and meant to satisfy, not just curb an appetite.
A recent afternoon cooking with my mother led to this hearty dish. The ingredients reminded my mom of her mother’s soulful cooking; its comfort factor made me grateful I got to share it with my family.
Sunday Stew with Pan-seared Chicken, Bacon and Root Vegetables
Four free-range bone-in chicken breasts
2 slices bacon, chopped
6 medium yellow, white or blue potatoes, cut into bite-sized chunks
6 large carrots, cut into bite-sized rounds
1 onion, chopped
1 head garlic, minced
1/2-1 cup chicken stock
Rosemary, thyme, salt and pepper, to taste
Preheat oven to 350. Place chopped potato, carrot, onion, and stock into a large pot and cook on medium heat, covered, until vegetables begin to soften, about 15 minutes. Place chicken, bacon and butter in a large frying pan and cook until meat is lightly browned on both sides. Combine veggies and meat in a large casserole dish. Season to taste and cook in oven, covered, until veggies are soft and chicken is cooked through, about 40 minutes. Makes about four servings.