The recipe for this thick rustic stew comes from David and Thomas Anderson’s No-Salt Cookbook. It takes a bit of time to put together, but makes a warm and filling meal for a cold winter night. Like NOW.
SODIUM CONTENT: 147 mg per serving
2 T. olive oil
6 chicken drumsticks, washed and excess fat removed
6 chicken thighs, washed and excess fat removed
1 c. all-purpose flour
3 carrots, sliced
3 celery stalks, sliced
1 small onion, sliced
freshly ground black pepper, to taste
1 T. ground thyme
1 t. ground sage
1 32-oz. can no-salt-added whole tomatoes (OR 3 c. chopped fresh tomatoes)
1 c. white wine
14 mushrooms, cleaned and sliced
2 cloves garlic
1 bay leaf
Heat the oil in a large stew or stockpot (or Dutch oven) over medium-high. Coat the chicken in flour (an easy way to do this is to measure the flour into a large zip-top plastic bag, add the chicken a couple pieces at a time, seal and shake vigorously). Place floured chicken into the pan and brown well (you likely will need to do this in stages to avoid overcrowding). When the chicken is nicely browned, remove from pan and set aside.
Add the sliced carrot, celery and onion to the pan. Season with black pepper, thyme and sage, and cook, stirring, 10 minutes. Add the chicken back into the pan, along with the chopped tomatoes and wine. Then add the mushrooms, garlic and bay leaf, and stir gently to combine (this may take a little doing). Bring the mixture to a simmer, then cover and cook 1 1/2 hours. Remove the bay leaf before serving. Serve over cooked rice.