STEWED CHICKEN AND VEGETABLES

SERVES 4

Have you ever cooked chicken for a broth or soup and wished you could just eat it as is? That happens to me all the time. So, every now and then, I make it specifically for that use. Stewed chicken with vegetables is good comfort food. The noodles used are optional. I just happened to have some homemade frozen noodle squares on hand the last time I made this.

INGREDIENTS

2 tablespoons olive oil

1 whole chicken, about 4 pounds

Salt and pepper to taste

1 can (14.5 ounces) low salt chicken broth

2 cups water

1 cup dry white wine

4 medium carrots, cut into thirds

3 medium stalks celery, cut into thirds

2 medium onions, quartered

6 large cloves garlic, peeled and lightly smashed

1 bay leaf

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

4 medium potatoes, quartered

8 ounces egg noodle squares (optional)

3 tablespoons dried parsley

Heat the olive oil in a large stew pot over high heat. Sprinkle the chicken all over with salt and pepper. Place in pot and cook until browned, about 5 minutes per side. Add the broth, water and wine. Then add the carrots, celery, onions, garlic, bay leaf, thyme and sage. Bring to a boil; cover and reduce heat to medium-low. Let chicken simmer for 30 minutes, then add the potatoes. Continue to simmer until the chicken and vegetables are tender, about another 30 minutes. Remove chicken from pot and place on serving dish. Cover and keep warm. Bring the broth and vegetables back to a boil. Stir in the noodles and cook, uncovered, until done, about 10 minutes. Add parsley and stir again. Cut the chicken into desired serving pieces and serve the vegetables and noodles on the side.

Note: Any leftovers can be mixed together and served as a soup another day. Add some broth if necessary.

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