Every now and then when our convent dinner is some kind of a one dish meal, Sisters like to have it served right from the big skillet in which it has been cooked. This is especially so as the weather becomes cooler. When we are a little chilled around the edges nothing comforts one as much as a piping hot bowl of savory soup or stew. Today was such a day, cool, wet and rainy out of doors. Warm, dry and welcoming inside, with the aroma of a tasty combination of the day’s harvested vegetables.
Our convent chef has been eager to make a hearty chicken stew with an Italian twist. Using the last of our autumn garden vegetables she produced a most flavorful dish and chose to serve it from the skillet, which gave everyone a warm comforting sense of generously being cared for in a special way. A along with some crusty home baked bread and a beautiful kale salad we shared a dinner which magically lifted our spirits and pleased us all.
SERVINGS4as a hearty entree, or 6 small bowls
CHANGE SERVING SIZEas a hearty entree, or 6 small bowls
COOK TIME80minutes, approx.
READY IN1 hour 35 minutes
- 2 chicken breast, skin-on and bone-in, split
- olive oil
- black pepper
- 3 heads garlic
- 1 tbsp unsalted butter
- 1 onion(s) finely diced
- 2 carrot(s) peeled and finely diced
- 2 parsnips peeled and finely diced
- 2 celery stalk(s) finely diced
- 2 cups butternut squash peeled and diced into small, bite-size cubes
- 2 tsp Italian Seasoning
- 1 pinch red pepper flakes
- 1 (6 oz) can tomato paste
- 4-4 1/2 cups chicken stock hot
- 2 cups Tuscan kale chopped into small pieces
- 1/4 cup fresh basil leaves julienned
- 1 tbsp fresh parsley flat leaf, chopped
- Gnocchi cooked according to package instructions, and held warm with a bit of oil drizzled in
- fresh parmesan cheese grated, for garnish
- Warm rustic bread on the side
- Preheat oven to 400° Fahrenheit, and line a baking sheet with foil.
- Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
- Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil; place on the baking sheet next to the chicken.
- Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.
- Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.
- Place a medium-large pot over medium to medium-high heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about 3-4 minutes, until translucent and softened.
- To the onion add the roasted garlic “paste”, and stir it in to combine.
- Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
- Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes, or until the “raw” flavor of it is cooked out of it.
- Next, add in the chicken stock and stir, cover with a lid and simmer very gently on low for about 20-22 minutes, stirring occasionally, until the veggies are tender.
- Turn off the heat, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your seasoning at this point to see if any additional salt/pepper is needed).
- To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated Parmesan, if desired, and serve with warm bread.