Chicken and winter vegetable soup
Occasionally I remember to write down an improvised recipe when it turns out especially well, mostly for my own reference (wish I knew in what comment I had stuck my formula for pink chowder...) I make a lot of very simple things that require, like, no clean up. This was surprisingly delicious; my hopes weren't high. But then, I like this kind of thing.
2 qts chicken broth
4 chicken thighs
2 onions
2 shallots
4 cloves garlic
1+ t sea salt
lots of fresh pepper
several branches fresh thyme
1/2 t ground nutmeg
1 pint brussel sprouts
2 portabello mushrooms
2 white turnips
6 very small thin-skinned potatoes
Trim skin and fat off chicken. Cut most of the meat from the bones, chop up the meat, and put it back in the fridge.
Chop up the aromatics and saute them in quite a lot of olive oil, then add the meaty chicken bones and brown them.
Clean/chop/add the various vegetables to the pan- mushrooms first, then turnips (peeled and cut into small wedges), then sprouts (trimmed and quartered.) Seasonings somewhere in there, and finally potatoes, also cut up.
Add the stock and boil it up till the potatoes are tender but not dissolving. Add the chopped up chicken meat and cook a bit longer, till done. I suppose you could trim this with some nice oil or wine or something, but it really doesn't need it.
2 qts chicken broth
4 chicken thighs
2 onions
2 shallots
4 cloves garlic
1+ t sea salt
lots of fresh pepper
several branches fresh thyme
1/2 t ground nutmeg
1 pint brussel sprouts
2 portabello mushrooms
2 white turnips
6 very small thin-skinned potatoes
Trim skin and fat off chicken. Cut most of the meat from the bones, chop up the meat, and put it back in the fridge.
Chop up the aromatics and saute them in quite a lot of olive oil, then add the meaty chicken bones and brown them.
Clean/chop/add the various vegetables to the pan- mushrooms first, then turnips (peeled and cut into small wedges), then sprouts (trimmed and quartered.) Seasonings somewhere in there, and finally potatoes, also cut up.
Add the stock and boil it up till the potatoes are tender but not dissolving. Add the chopped up chicken meat and cook a bit longer, till done. I suppose you could trim this with some nice oil or wine or something, but it really doesn't need it.