Kitchen-Sink Chicken Stew
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Everyday Food, December 2009
- Prep Time 25 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 4 to 6
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Ingredients
- 8 skinless chicken drumsticks
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced large
- 1 large carrot, diced large
- 1 large celery stalk, diced large
- 3 garlic cloves, smashed and peeled
- 1 large russet potato, diced large
- 1 pound collard greens, stems removed, leaves torn
- 1 large can (48 ounces) vegetable juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons white vinegar
Directions
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Season chicken generously with salt and pepper. In a 6-quart Dutch oven or heavy pot, heat oil over medium-high. Cook chicken until brown on all sides, 10 to 12 minutes; transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens, 3 minutes. Add potato and collard greens; cook until greens begin to wilt, 3 minutes.
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Return chicken to pot; add vegetable juice and Worcestershire. Bring to a boil; reduce to a medium simmer, partially cover, and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving.
I love to cook. I read this recipe and it made me think of a bloody mary mix. So I tweaked the recipe, I added more garlic, horseradish, little brown sugar. I did omit the potato as I served it with mash potatoes instead.
I thought this recipe was just okay. It could have used more flavor, even though I doubled the garlic. It all got eaten, though, and it was very hearty and I loved that everything was so healthy and in one pot. I don't know if maybe my large carrot wasn't large enough, but I could definitely have used at least one more carrot. I used 2 stalks of celery, but could have even had one more.
Hot, thick and delicious. I used kale instead of collard greens and crushed tomatoes instead of juice. Great on a cold winter night!
On a cold December night on the east coast, this stew is great! I love collard greens and I'm always looking for different ways to serve them.