Peasant Stew Food

PEASANT STEW

Steps:

• Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
• Place chicken in an electric slow cooker.
• Stir in onion, tomatoes, broth and wine.
• Cover with lid; cook on high-heat setting for 3 hours.
• Stir in beans.
• Cover; cook on high-heat setting 1 hour.
• Place 1/3 cup brown rice in each of 3 soup bowls.
• Next, place 1 chicken thigh on top of brown rice in each soup bowl;
• Ladle 1 1/4 cups stew into each bowl.
• Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.

PEASANT SKILLET

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

PEASANT PASTA STEW

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

PEASANT STYLE MONKFISH STEW

Steps:

• Preheat your oven to 350 degrees.
• Sprinkle Creole seasoning on all sides of the monkfish.
• In a large stock pot, heat the oil over medium-high heat.
• Add the monkfish and sear, about 2 minutes per side.
• Remove from the pan and set aside.
• Add whatever sausage you prefer to the oil in the pan and cook, stirring, until brown, about 3 minutes, (a little less if you use the seafood sausage).
• Add the onions and bell peppers and cook until slightly softened, for about 3 minutes.
• Add the shallots and garlic, and cook, stirring, for 30 seconds.
• Add the tomato paste and cook until slightly browned.
• Add the wine and stir to deglaze the pan, scraping up all the bits that have stuck to the bottom of the pan.
• (Note, the seafood and/or soy sausage don't give off nearly the fat that chorizo would, so I usually keep my on it until I pour in the wine to make sure its not getting too dry).
• Reduce wine for a couple minutes add then add your tomatoes.
• Let them cook for about 1 minute and then add the olives, potatoes, oregano, and bay leaf.
• Finally, add the shrimp stock and stir well.
• Bring to a boil.
• Remove from the heat, return the monkfish to the pan, cover tightly and roast in oven until the fish is tender, about 35 to 40 minutes.
• Remove from the oven.
• Divide the monkfish and pan juices among 4 large, deep bowls.
• Sprinkle each portion with the cheese and parsley if desired.
• Serve immediately.
• I always serve with lots of crusty bread to mop up the juice.