blue artichoke

Well, folks, more ice yesterday and snow today, so I'm on day three of living on the couch. Yesterday, I got a bit antsy, so I actually changed out of my pjs (into an outfit very similar to pjs but acceptable for women of a certain age (ahem... older than I) to wear outlet shopping). I did the laundry and started cleaning out my file drawer, which is another thing I like to do at the beginning of the year. I also made Cajun Chicken Stew. GC has spent this long icy weekend living on the couch, too, but only because he's sick with an unusual combination strain of tuberculosis + mono + strep throat + plague. That's too formidable an opponent for your ordinary run-of-the-mill chicken noodle soup. No, this one calls for a stew. It was fairly easy to make, but also very messy. Here's the recipe:

Cajun Chicken Stew

Gourmet, May 2004
I used an already cut-up chicken (2 breasts, 4 thighs (must have been a track star!), 2 drumsticks – saved wings and back for stock), omitted celery; made brown rice on the side. Removed cooked chicken from pot and removed meat from the bone in chunks. Meanwhile, I reduced the sauce a bit and seasoned with salt and cayenne, then returned the chicken chunks and served over brown rice.

3-6 T. veggie oil
1 (3- 3-½#) chicken, cut into serving pieces
2-½ t. salt
½ c. flour
1 med onion, chopped
1 med green bell pepper, chopped
1 celery rib, chopped
3 c. water
¼ t. cayenne
¾ c. thinly sliced scallion greens

Heat 3 T. oil in a 4-5-qt heavy pot, preferably cast-iron, over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, ~5m/batch.

Add enough of remaining oil to pot to total ¼ c. fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10-20m. Add onion, bell pepper and celery and cook, scraping back and forth occasionally, until onion is softened, ~8m.

Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. Roux will appear curdled initially, but will come together as it reaches a boil. Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30-35m. Stir in cayenne, scallion greens and salt to taste.

Serve over cooked white rice.

NB: Best made 1 day in advance (w/o scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.

Serves 6.

So far this afternoon, I've played with my new hot rollers, mopped the kitchen floor, watched Winged Migration (in high def!) and read another cooking magazine. Next on my to-do list is to finish weeding through my file drawer and sit on the couch some more.

Getting to Know All About You: What's your favorite music to listen to while you cook?