Hearty and nourishing, a stew is the perfect antidote to winter’s chill.
By definition, it’s a versatile one-pot meal, the quintessential comfort food.
A feature in Cooking Light magazine’s January-February issue develops this theme.
First, use the right equipment – a Dutch oven, a large pan with a tightfitting lid; choose the right cuts of meat, not too lean; sauté aromatics such as onion or garlic until they’re golden brown, then remove them from the pan; dredge the meat in flour and shake off the excess; brown the meat to make a crust and to leave browned bits to scrape up from the pan for flavor; simmer over low heat to make sure the meat gets tender; and add vegetables after the meat has cooked for a while so they don’t get overcooked.
You might choose to get started with Low-Fat Dijon Chicken Stew, a satisfying combination of boneless, skinless thighs and breasts that provides both meaty richness and pleasantly firm texture.
The proof is in the eating for Italian Meatball Soup Rapido, a main-course dish you can make with this recipe from the Every Day cooking section of Gourmet magazine’s February issue.
Only 10 minutes of active time is called for, and the cook can take advantage of shortcuts such as frozen chopped onions and refrigerated or frozen precooked meatballs.
It takes hardly any extra time to add savory Parmigiano-Reggiano, the premium Parmesan cheese, to enrich the canned broth – the cheese is a key ingredient for this quickly made, warming and delicious meal in a bowl.
Dijon Chicken Stew With Potatoes and Kale
From the January/February issue of Cooking Light, this recipe makes 6 servings (serving size 1 1/2 cups).
Ingredients
Directions
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes, or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.
Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt and 1/8 teaspoon black pepper.
Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Cover; reduce heat and simmer 30 minutes.
Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.
Nutrition information per serving: 324 calories, 7.9g total fat (1.5g saturated), 30.9g protein, 33.7g carbohydrates, 5g fiber, 85mg cholesterol, 659mg sodium.
Italian Meatball Soup Rapido
From the February issue of Gourmet magazine, makes 4 servings.
Ingredients
Directions
Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
Add meatballs to soup along with beans, and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
Stir in spinach, cheese, salt and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
