Life knows no vanity in the winter.
Most importantly, winter demands stick-to-your-ribs chicken stew that warms you from the inside out.
And that doesnt even account for the snow.
Sally Vargas
Winter in Nebraska is no time for delicate flavors.
Warming Spices for the Win!
Look for harissa powder in your supermarket or specialty spice stores.
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If you dont have it or cant find it, substitute paprika and a pinch of chili powder.
It wont have the complexity of harissa, but it will add color and much-needed warmth to your stew.
Its food that feels like your mom just wrapped a cozy blanket fresh from the dryer around your shoulders.
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Freeze the Stew!
To freeze the stew, let it cool completely.
Transfer it to a freezer-safe container.
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It will keep for up to one month.
Reheat on the stovetop while stirring occasionally.
Toss each individual row to coat.
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Roast veggies in oven for 20 to 25 minutes.
When they are fork tender, set them aside while you finish the soup base.
While the vegetables roast, cook the chicken and begin assembling the stew.
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Heat 2 tablespoons oil in Dutch oven or large heavy-bottomed soup pot set over medium heat.
Trim the chicken of excess fat and skin.
Sprinkle the four chicken thighs with 3/4 teaspoon salt and 3/4 teaspoon freshly ground pepper.
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Once the oil begins to shimmer, add the thighs skin side down.
Cook the thighs for 7 minutes, until the skin has a nice golden brown color.
Flip the chicken and cook for another 5 minutes.
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A few bits of skin may stick to the pan when you flip.
(Just eyeball it; youll be fine!)
The chicken will not be completely cooked, which is ok; transfer it to a plate.
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Sprinkle 1/4 cup all-purpose flour over the chicken fat.
Continue cooking until the color deepens and it looks like golden paste, about 6 minutes.
This is the roux that will thicken your soup.
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Add the chopped onion, minced garlic, turmeric, and cumin to the pan with the roux.
Continue to stir and scrape the bottom of the pan.
The roux will get crumbly, and the color will continue to deepen.
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Slowly pour in the stock, you guessed it, while stirring!
Add the bay leaves and bring it to a gentle simmer.
Remove the skin from the chicken thighs and discard.
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Add the thighs to the pot of simmering stock.
Cover with a lid, but leave it slightly ajar.
Continue to simmer over medium low heat for 25 minutes, stirring occasionally.
Dont let it boil.
Use tongs to remove bay leaves and chicken from the pot and transfer to a plate.
Add half of the roasted potatoes and half of the carrots to the pot (reserve the mushrooms).
Use an immersion blender to puree the vegetables into the soup.
After pureeing, add the remaining vegetables, including all of the mushrooms, and let them warm through.
When the chicken has cooled enough to handle, use two forks to shred it into bite-sized pieces.
Add the chicken back to the pot.
Stir in the kale.
Let everything warm through over low heat for a couple of minutes and verify the kale is wilted.
Ladle into bowls and serve with fresh crusty bread.
Leftovers will keep in the refrigerator for about a week, or up to 1 month frozen.
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