Chicken-Stew

asparklethatisblue asked:

chicken and waffles?! what sort of waffle would that be? I've never heard of that combination since around here a waffle would generally always be sweet by default

Oh man. Ohhh man. SO. 

There are a lot of ways to make chicken and waffles and since I’m not a southerner I’m not going to get into it, I don’t have first hand experience. Basically, imagine a traditional waffle- not the belgian kind but the make in a waffle iron kind. In America they’re generally served with butter and syrup so add that to your mental image- sweet, like you’re thinking. 

Got that in your head?

Okay. Now. Put fried chicken on top. 

There you go. Chicken and waffles. The EXACT origin of the dish is unknown- there’s what’s called a pennsylvania dutch version that involves stewed chicken in gravy on top of a waffle- but the ‘soul food’ version is the most popular. 

There are variations on chicken and waffles, of course- waffle ‘fries’ that are sweet and paired with fried chicken fingers, for example. A sandwich of two sweet waffles with a fried chicken patty in between is also popular. It’s the combination of savory and sweet that makes the dish. 

And yes, the carb and calorie count is off the charts, but that’s the southern USA for you- that is the region that throws massive barbeque competitions where pork is smoked for days. and also the area of our country where the great ‘is it edible? THEN WE FRY IT’ tradition started. 

(they also fry some non-edible things. They think we think they’re backwards. We know they’re trying to fuck with us.) 

Same chicken, 2 nights 2 ways

One dish I absolutely love that my mother-in-law makes is her chicken stew.  She makes it full of large pieces of chicken, potatoes, carrots and celery.  And she makes dumplings too.  I decided the other day I’d make a chicken stew but wasn’t in the mood to make the dumplings so I opted for egg noodles instead.  I didn’t have my MIL’s recipe but she’d explained it a few years back so I thought I could manage it.  I had boneless chicken breasts and thighs which I poached in the liquid.  It’s a perfect dish to make in the slow cooker and great to eat on a cold night.  The boys all ate it with gusto, although my middle son says he only likes raw carrots and wasn’t going to eat it until he noticed I gave him a bowl with no carrots in it. 

There was quite a bit left over.  Since I was doing a lot for a charity event that we were expecting around 500 people to attend, I was thinking something easy.  So, I took the leftovers and cut everything into bite-sized pieces, thickened the liquid with corn starch, added peas and put it into a puff pastry crust.  Voila! Chicken pot pie!  I had it in the oven cooking when I left with my mother babysitting.  When I returned I was told the boys liked it– except my middle son complained about the carrots!

Chicken Stew

½ small onion, diced

2-4 pounds chicken pieces

1 leek, well rinsed and cut into pieces

2 celery stalks, chopped

4 carrots

5-7 small potatoes

3-4 parsnips

1 Tbsp fresh chopped thyme

2-3 cups chicken stock

Salt (go lightly on salt at first) and pepper to taste

I sautéed the onion in olive oil then added the chicken and leeks with stock. Add carrots, potatoes and parsnips which are cut into 1-2 inch pieces along with rest of ingredients.  Bring to boil then lower to simmer for 45 minutes.  Adjust seasoning.

Chicken Pot Pie

Chicken stew leftovers

2 puff pastry sheets

½ cup frozen peas

Roll out sheet of puff pastry on well-floured surface.  Line pie plate with pastry, add smaller chopped pieces of stew reserving liquid. Mix well 2 tsp corn starch with 4 tsp water.  Put reserved liquid in sauce pan, bring to boil, add cornstarch mixture and stir well. Lower to simmer for a few minutes to thicken.  Add thickened sauce to pie.  Add frozen peas.  Moisten edges of pastry and top with other rolled puff pastry sheet.  Press edges together and trim excess.  Bake for 30-40 minutes in preheated 400°F oven.

 

Photos taken with iphone.  My Canon EOS 20D has not been working lately.

SO I GOT TO MISHA'S VOICE MAIL AND

OKAY SO HIS MAIL WAS LIKE “Hello, you reached the Misha Collins help desk” AND HE CONTINUED ON BEING ADORBS SO WHEN HE SAID “leave a message after the tone” OR WHATEVER, I GOT CONFUSED AND SCARED, LIKE OMG I HAVE TO SAY SOMETHING NOW

I HAD BEEN PREPARING FOR SEVERAL MINUTES BUT THEN THE PHONE BEEPED AND

AND OMG

I SAID “OKAY IF THIS IS A HELP DESK THEN CAN YOU HELP ME MAKE SQUIRREL STEW”

WHAT IS WRONG WITH ME THAT WASN’T EVEN ORIGINAL AND I TRIED TO BRUSH IT OFF LIKE “JK I DON’T NEED SQUIRREL STEW MY NAME IS SAM AND MY FRIEND’S NAME IS DEAN AND WE BOTH THINK YOU’RE COOL BUT IT’S WEIRD THAT I’M THE JENSEN TO HER JARED” AND THEN I TRIED TO BRUSH THAT OFF

YOU KNOW, BE MORE CASUAL

SO I TRIED TO SAY HE WAS A GREAT ACTOR BUT THEN THE MACHINE BEEPED AND I GOT CONFUSED

MAYBE IT CUT ME OFF

AND I WAS HATING MYSELF THAT I COULDN’T SAY HE’S A GOOD ACTOR

AND MY MOM AND DAD WERE IN THE DISTANCE WATCHING

SO I JUST SAID “OKAY BAI” AND HUNG UP

BUT WHAT IF HE HEARS IT

HE PROBABLY WON’T BUT

SQUIRREL STEW GUYS

SQUIRREL STEW

Fun fact: the original concept of Lazy Dad’s Guide to Everything wuz gonna be mostly a food-slash-recipe blog. But then I realized that I know how to cook, like, three dishes, so I quickly ran out of stuff to write about. Whomp whomp.

Nonetheless, here’s a super-simple and surprisingly yum recipe for a garlicky chicken stew that I whipped up in the slow cooker today, partly cuz I was too lazy to actually cook, but mostly cuz I had the ingredients to make it. Here’s how:

  • Throw the following ingredients into your slow cooker: some chicken parts (I happened to have drumsticks); one large can of diced tomatoes; 10 cloves of whole, peeled garlic; some baby carrots; one bay leaf; and some oregano.
  • Set your slow cooker on low and let it do its magic for six hours or so.
  • Voilà! Salt and pepper to taste, then serve with brown rice. I thought it was pretty good! The boy said it was meh. Busy daddy said it was awight, but I think he was just being nice.