Stew for a Storm

By Brianne Harrison

This time of year, I’m a big fan of comfort foods, and there are few foods I find more comforting than stew. Which is why, this past weekend, as the first snowstorm of the week raged, I found myself gathering spices, chicken, and stock and wondering just what I should do with them. The spices and sweet potatoes in the resulting recipe add a kick and take this stew beyond the usual chicken and dumplings combo:

Spiced Chicken Stew
1 lb chicken thighs, cut into 1” pieces
1 rib celery, diced
1 carrot, peeled & diced
1 small onion, diced
2 cloves garlic, chopped fine
2 sweet potatoes, peeled and cut into chunks
¼ c. flour
¼ tsp. cumin
¼ tsp. cinnamon
½ tsp. cayenne
¼ tsp chili powder
3 c. chicken stock
4-5 leaves kale, chopped

1. Mix the flour and spices in a medium bowl. Toss the chicken pieces in the flour/spice mixture until evenly coated. Shake off excess flour.

2. Heat about 1 tablespoon olive oil in a large pot over medium heat. Brown the chicken in batches on all sides, and remove to a plate lined with paper towels to drain.

3. Add more olive oil to the pot if necessary. Saute the celery, carrot, garlic, and onion until fragrant and the onion turns a creamy white color, about 3-5 minutes. Return the chicken to the pot and stir to combine with the vegetables. Add the chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.

4. Uncover, add the potatoes, recover, and simmer another 15 minutes, until the potatoes are tender. Add the kale, recover, and cook a further 5 minutes. Taste and adjust seasoning.
One of the greatest things about stews is that they tend to improve over time, making this a perfect dish to cook up over the weekend and set aside for a mid-week dinner.

Healthy Roundup:
Sweet potatoes and the spices used in this recipe are very high in antioxidants. Sweet potatoes are also high in dietary fiber and are an excellent source of several vitamins and minerals.

Kale is exceptionally high in vitamins A, C, and K and has been credited with helping to fight cancer and other diseases. Like sweet potatoes, it’s a great source of antioxidants and dietary fiber

The Secret to Savoring Winter

By Maureen C. Petrosky

Oh, you groundhog! Yes, PA’s famed Punxsutawny Phil says six more weeks of winter. While many of you are groaning through another grey day, I’ve decided to grab some wine--red of course--and get back into the kitchen. You see there is so much more to wine than just drinking it. That’s why last night I poured my heart into a pot of Coq au Vin.

Cooking with wine can be just as sensual as sipping it. Yet, the aromas that filled my home from this simple one-pot French fare are those I only associate with winter. You don’t get to spoil yourself with beef stew in summertime, and it’s unusual you’d be slurping butternut squash soup in spring. Both of the aforementioned winter wonders are made only richer and more comforting with addition of wine. Wine is fabulous for deglazing a pan and keeping all the deliciousness of the fond (a chef’s word for the yummy brown parts that stick to the bottom) intact. Also when speaking soup, adding a ¼ cup of wine after you sweat your onions or mirepoix adds depth to the flavor and a richness you just can’t find in other liquids. While you’re used to sipping it, next time the chill is getting to you try stirring it too.

Maybe you’re gearing up for Super Bowl weekend, but it’s easy to ready yourself for something simply divine like coq au vin (a.k.a. chicken and wine). Now grocery stores, like the glorious Wegman’s, make it uber easy to pick up your wine without a second trip to a specialty store. Great bargain buys end the aisles like exclamation points, offering you a chance to add a new ingredient to your typical repertoire. Maybe not on game night but one night soon, indulge in seasonal cooking. Comfort foods like Coq au Vin don’t require a culinary whiz; in fact, most one-pot wonders are suitable for even the kitchen rookie. For under $10 you can find yummy, belly warming red wines to sip and stir into your next dish. So instead of whining over the cold, enjoy the chance to warm up in the kitchen.

My Wine Find-
Vina Zaco, Tempranillo, 2006, Rioja, $9.99- A bottle for the coq au vin and a bottle to drink alongside are equally enjoyed. While Coq au Vin usually calls for Burgundy, this robust, fruity red did the trick and saved me some money. It’s true, you should only cook with what you would drink, just try to save some for the cooking!