I usually draw inspiration from dishes made by others or those that I have eaten in restaurants or while traveling to a new place, but this stew came out of nowhere! I had some chicken thighs lying in the refrigerator and since I didn’t want them to go bad, I had to use it in something. Somehow I am tired of eating the same-old-same-old things, so I decided to make something new and use up all the raw ingredients that I had lying at home. I had bought the mushrooms at the farmer’s market this past weekend and the bulb of fennel a couple of days ago at Whole Foods because it looks tempting and fresh. Then I added the Bourbon because I needed something alcoholic to perk up the taste and didn’t have any already open bottle of wine. I added the Cannellini because I needed to thicken the sauce up a bit and the Serrano chili because I can never make anything without adding some heat to it. So there you have it – the dish should have made no sense but somehow it did! It made a lot of sense – it tasted really good because all the elements came together. The sauce at the bottom was really delicious and the grilled fennel added a sweet and crunchy element to the dish. It is a rustic stew that is satisfying and perfect for dinner on a cold winter evening. If I may say so myself, this turned out to be a wonderful invention/creation (lucky fluke, eh?)!
1. 4 skinned Chicken thighs (bone in)
2. ½ large onion
3. ½ cup of Chicken broth
4. 3-4 tablespoons of Bourbon
5. One bulb of fennel
6. 2 tablespoons of extra virgin olive oil
7. 1 tablespoon of butter
8. Salt and pepper to taste
9. 2 teaspoons of curry powder
10. ½ teaspoon of onion powder
11. 1 teaspoon of sweet Paprika
12. 2 cups of mushrooms (I used Cremini mushrooms)
13. One lemon
14. 3 tablespoons of half and half
15. One Serrano chili
16. One can of Cannellini beans
Directions for Cooking
1. Sprinkle a little bit of curry powder on both sides of the chicken thighs.
5. While the chicken is getting done. Add a little bit of butter and a tablespoon of extra virgin olive oil in a nonstick pan and start warming the pan over low heat.
6. Peel and slice the onion and pour it into the nonstick pan to caramelize the onions.
19. Open the can of Cannellini beans and rinse them under cold water (to wash the salt off) and add them to the pan. Stir and cover the pan and let the stew cook for another 23 minutes.
20. The stew is now ready to be served – garnish it with the green leaves on top of the fennel bulb and a little bit of the Serrano chili. Serve the spicy stew with some bread on the side.