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Week of 1/3/2000 Chicken Stew with Tomatoes and White Beans A very satisfying dish that freezes well 4 bacon slices, chopped 6 chicken thighs with skin and bones(about 2 1/2 lbs.) All purpose flour 1 large onion, chopped (about 2 cups) 5 garlic cloves, minced 2 (14 1/2 oz.) cans stewed tomatoes 1 (14 1/2 oz.) can low-salt chicken broth 3/4 cup dry red wine 1/2 cup chopped fresh basil 1 Tbls. dried oregano 2 (15 oz.) cans cannellini (white kidney beans), drained Cook chopped bacon in heavy large pot over medium-hi heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and saute until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 Tbls. drippings from pot. Add chopped onion and minced garlic to pot; saute 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper. Makes 4-6 servings. Winter Mixed Salad 10 cups torn mixed greens 2 (11 oz.) cans Mandarin orange sections, drained 2 cups chopped celery 4 green onions, sliced 2 Tbls. snipped fresh parsley 1/2 cup toasted slivered almonds Tarragon Dressing (recipe to follow) Prepare Tarragon Dressing; chill. For salad: In a large salad bowl, combine greens, Mandarin orange sections, celery, onions and parsley. Pour enough of the dressing over the salad to coat; toss gently. Sprinkle the toasted almonds over the top. Serve immediately. Makes 8 servings. Tarragon Dressing: In a jar with a screw top, combine 1/4 cup olive oil, 1/4 cup tarragon white wine vinegar, 2 Tbls. sugar, 1/4 tsp. salt, 1/8 tsp. bottled hot-pepper sauce and a dash of fresh ground pepper. Cover and shake. Chill till serving time. Baked Winter Fruit Great over ice cream or pudding... 1/2 lb. dried figs 1 large lemon, cut in half, with one half juiced and the other cut into thin rings and seeded 1 lb. firm pears, peeled, cored, and quartered 1/3 cup sugar 1 lb. apples, peeled, cored, and cut in eights Preheat oven to 350 degrees. Butter a deep 8 cup casserole. Place figs on the bottom of the casserole, sprinkle with half the lemon juice, and scatter half the lemon slices over. Put the pears on top of this and sprinkle with half the sugar, remaining lemon juice, and the balance of the lemon slices. Top with the apples and sprinkle with the balance of the sugar. Bake, uncovered, for about 30 minutes. Cover loosely with foil and turn off oven. Leave in oven for another hour. The apples will have a little crunch, the pears will be soft and the figs plumped. Serves 6.
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