A Wintery Dish

It has been a cold winter so far - especially since I am used to the much more temperate New Mexico rather than the frigidness that is the East Coast! A few nights ago I wanted to make something that was warm, satisfying and healthy (ish) so I concocted a new wintery dish. This dish is part stew, with inspiration drawn from the classic Biscuits and Gravy - sound delicious? well maybe not yet...
Here's an ingredients list:

4 Boneless Skinless Chicken thighs
3 Cloves garlic (smashed, then finely chopped)
1 Yellow onion (finely chopped)
2+ cups Chicken broth
2T Olive oil
1 Large yellow squash (medium chopped)
4 cups loosely packed spinach
1 container of mushrooms (halved or quartered)
1 cup Raisins
2T brown sugar
Salt and pepper to taste
1 T fresh Tarragon (chopped)
3-5T Flour

1 Recipe Biscuits (to follow)


I start with Boneless skinless chicken thighs - a great alternative to the breast without adding many more calories. I really like dark meat that is slow cooked - using lower temperatures for longer times can result in very tender, delicious meats. A good idea is to sear the outside of the meats first which seems to lock-in more of the moisture. To sear, heat a pan until its very hot add oil then briefly cook the meat on each side - you should see some browning on each side.

Reduce the heat and add chopped garlic and onion and cook until fragrant. Add about 1/3 of broth, let simmer.

Next add squash let simmer for a few minute - heat should be pretty low at this point - then add mushrooms and raisins. Let simmer about 5 minutes then add Tarragon. Continue to add broth to keep the whole mixture moist. Next add spinach and let wilt before stirring it in. Add remaining broth and any extra to get desired liquid level. Keep simmering on very low heat and keep it covered whenever you are not adding ingredients. A few minutes before you want to serve the dish use a soup ladle to remove about a cup of liquid. In a liquid measuring cup or small bowl slowly add flour to the hot liquid and whisk to creat a thicker liquid. Add this back to the main pot. This process can be repeated until the mixture thickens. I like it to have the consitency of gravy. Add brown sugar, slat and pepper. This mixture can stay on the stove for quite a while as long as the heat is low. Meanwhile make your biscuits.

I use a simple recipe the includes flour, shortening (a butter margerine mixture like Smart Balance 50/50 is great and has no transfat!!!) baking powder, salt, milk. I don't know the protocol for sharing published recipes online is, so I will leave this one up to you... I am sure you can find similar recipes.

Serve the stewish mix over hot biscuits for a very wintery treat!!!! Enjoy.