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Comfort Food | |
| This is a peasant stew, so ingredients are fluid, what you have will work, and portions are flexible, but 1/3 meat, 1/3 sausage, 1/3 vegetable is a good starting point. in general the French will make this over 3 days, this recipe is meant to take about 2 hours. a Meat (chicken, duck, whatever you like) bacon or duck confit chopped into bit size pieces Sausage (andouille, Chorizo, etc) duck fat or butter breadcrumbs (homemade or panko) Shrimp (optional) white beans in can chopped vegetables (make a medley of what you have, carrots, celery, fennel, parsnips, �) Chickens stock (enough to cover) | |
| The oven is preheated to 350 degrees In a heavy 5 1/2 quart Dutch/French oven, melt the duck fat or butter Brown/Cook the meats sausage (will vary by what you are using but thoroughly brown them cook the bacon until the fat is rendered (3-4 minutes). Remove most of the fat and then add the vegetable beans and chicken stock, stir well to loosen the brown bits. Add the bacon, meats and sausages. Bake for 1 hour and 15, remove from ovent Remove the meats and chop the meats in to bits size pieces. and add back to the stew (note you can stop here and continue below at a later date, just get the mixture hot before continuing) If using shrimp add now Top with breadcumbs (this will thicken/add texture), push down so they absorb the liquid and return to the oven for 15 minutes turn the oven to broil and crisp the top Serve! | |
Unrated | |
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