January can be a downer. The hustle and bustle of the holidays and the parties are over. Either you are worn out or bummed out by the lack of exciting prospects on your calendar. Robyn thinks it is the best time to chill and pamper yourself. As always, for Robyn this involves some cooking.
Consider cold weather soups, stews, quick meals, & baked goods to stash in the freezer. Look at your favorite recipes and see which may have the same ingredients. This makes your shopping list easier. Chopping vegetables and browning meat for 2 recipes saves time and mess. Robyn has 2 favorites that require browning the same meat and chopping the same vegetables. These ingredients become a Tuscan Chicken Pasta and a Chicken and Sausage Stew. She makes both on the same day. Both are bagged as individual servings and placed in the freezer. Robyn often serves the pasta when she has company. She can spend the day showing her friends the sights and put a quick no fuss meal on the table in an hour. She might fix a peach galette for dessert. The puff pastry was purchased when on sale and frozen. The peaches were picked at a nearby orchard at the perfect ripeness during the summer. They are sliced and waiting in the freezer. This is so easy and your friends who don’t bake are really impressed.
Now, the pampering part. The next day, Robyn took herself on a little road trip to do some birding. She travelled to Wheeler National Wildlife Refuge to find the whooping cranes. And find them she did. No good pics but still an exciting day to Robyn. As she headed home there were no thoughts of what to have for dinner. She knew there was a hearty stew already prepared to warm her up.
Clinton Kelly's Spicy Chicken and Sausage Stew
Serves 8 to 10 · 60–120 minutes · Easy
Contributed by Clinton Kelly — “The longer the flavors of the garlic, stock, and herbs sit, the more they will meld together and intensify.”
Ingredients — For the Stew- Olive oil
- 1½ pound boneless skinless chicken thighs
- Salt and pepper to taste
- 1 pound spicy Italian sausage (removed from casing)
- 1 yellow onion (small diced)
- 3 carrots (small diced)
- 1½ teaspoon red pepper
- 3 garlic cloves (chopped)
- 3 sprigs thyme
- 1 sprig rosemary
- 1 cup chicken stock
- 1 28-ounce can crushed tomatoes
- 2 14-ounce cans navy beans (drained and rinsed)
- ½ cup panko
- ⅓ cup Parmigiano-Reggiano
- ½ cup parsley (leaves picked and chopped)
- Olive oil
Step 1. Preheat the oven broiler on high. Place a heavy bottomed pot over medium-high heat and add 3 to 4 tablespoons of the olive oil. Once hot, add the chicken thighs to the pan in an even layer. Do not overcrowd the pan. Brown the thighs on each side, about 3 to 4 minutes, then remove from the pan. Cut into bite size pieces.
Step 2. Add the sausage and brown evenly, using a wooden spoon, about 6 to 8 minutes. Add more oil if the pan seems dry. Add the onion and carrot and season with the red chili pepper, salt and pepper. Cook for 4 to 5 minutes, or until the onion just begins to soften. Add the garlic, thyme and rosemary. Cook for one minute longer.
Step 3. Add the chicken stock and scrape up the bits from the bottom of the pan with a wooden spoon. Once it has reduced by half, add the crushed tomatoes and navy beans.
Step 4. Return the chicken to the pan and bring up to a simmer. Cook for 40 minutes, or until the thighs are tender and pull apart easily. Remove the rosemary and thyme sprigs. Adjust seasoning.
Step 5. For the topping: In a medium-sized bowl, combine the panko, Parmigiano-Reggiano, and parsley with 3 tablespoons of olive oil and mix. Sprinkle generously over the stew and then place the pot in the oven. Broil for 2 to 3 minutes, or until the top is golden. Remove and serve.