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Chicken Kale stew - open pit


philpom
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Chicken Kale stew - open pit

 

It has been a cold and rainy last few weeks.  In fact, over a foot of rain this month and we even touched the 30's.

 

Stew!

 

The first day without rain in 2 weeks was yesterday so we decided it was a good day for a fire in the pit.  That's when I started putting dinner plans together.

 

5 cups chopped kale

4 cups of chicken stock

1.5 lbs of chicken breast

1 cup of sliced carrots

2 cups of sliced celery

2 cups cubed potatoes

1/4 cup olive oil

1 hot chili chopped coarsely 

4 TB flour

1/2 TB garlic powder

1 TS dried thyme 

1 bay leaf

1/2 TS black pepper

1/4 TS salt

 

I hung the Dutch oven over the hot pit and added the oil, carrots and celery stirring until soft.  Then added salt, pepper and garlic powder stirring for another 30 seconds.  In went the flour for a quick stir and then everything else.

 

With the lid on this simmered for a good hour stirring occasionally.

 

Money!

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Here is a look as it progressed.

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The kids roasted hotdogs while the stew cooked.  We served this with a little grated Parmesan.

 

It was really good and hit the spot on a cool evening.

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Thank you everyone, it was fun.  Cooking with an open fire is probably the most satisfying way to cook for me.  It just takes so much longer to get started and requires so much management.  It needs to be an event.  I have a skillet chowder recipe I love to do on the open pit also.  Simple and delish.

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