Back to Sunday

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.

Comments

  1. nice blog, rss following now and wish to see lots similar posts soon.

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