Once upon a time, there were two little boys who loved a story by Keiko Kasza about a Wolf and his plan to fatten up a little chicken so he could make her into a tasty stew. The story went that the wolf, an excellent cook, dropped off treats and goodies on her door step in order to get her nice and fat for his stew pot. (Spoiler Alert) Things didn’t really go the way he planned, but he made a new friend and Mrs. Chicken cooked him a nice dinner that evening anyway. And that’s why this dish is called The Wolf’s Chicken Stew. Although the chickens within my vicinity suffer a different fate than in the story, try explaining that to a 3 & 5 year old.
The Wolf’s Chicken Stew
2 tablespoons Olive Oil
8 boneless/skinless Chicken Thighs
1 cup diced Bacon or Pancetta
2 cups chopped Leeks
3 cloves Garlic (sliced)
1 bottle White Riesling Wine
1-2 cups Chicken Stock
1/2 cup chopped mixed Herbs (Dill, Rosemary, Parsley, Sage, Chives…)
1/2 cup frozen Peas
1 cup frozen Artichokes
1 small Zucchini (diced)
1/2 cup Celery (diced)
1/2 cup fresh Snow Peas (chopped)
Corn Starch Slurry (2 tbsp Corn Starch + 2 tbsp. cold water)
Dash of Cream
In a large stew pot over medium high heat brown the chicken in batches then set aside. Drain off the chicken grease then put in the bacon and fry until crispy. Add the leeks and garlic and cook until the leeks are soft and the garlic is fragrant.
Add the wine and scrape the bottom of the pot to release the yummy sauce making bits that are there. Add back in the chicken thighs and cover with about 1-2 cups of chicken stock. You might not need all the stock.
Add half the fresh herbs and stir well. Place the lid on the pot and simmer for 15 minutes.
Add the vegetables and stir well to combine. Place the lid back on and cook at a simmer for 15 more minutes.
Prepare the corn starch slurry and add to the pot. Stir well to thicken the sauce.
Add a dash of cream and the rest of the fresh herbs to serve.
I served it over wide noodles with a dollop of sour cream.
Kathleen Rear 