Like most of the country, I’m bummed by the prognosis of our marmot meteorologists. This morning, the three most famous groundhogs (Punxsutawney Phil, Shubenacadie Sam, and Wiarton Willie) all saw their shadows, meaning at least six more weeks of winter. Some in Vancouver might be excited about the thought of actually having real honest-to-goodness snow come February 12, when the world comes to town to frolic in our supposed frozen tundra. To us non-athletes though, six more weeks of winter just means six more weeks of heavy jackets and long underwear (again, unless you’re in Vancouver where it means umbrellas and soggy socks).

What better way to enjoy being stuck inside on a cold day than with a hearty stew! Try this one from Michael Smith’s The Best of Chef at Home:


Classic Chicken Stew
one 4 lb (1.8 kg) roasting chicken
1 stick (1/2 cup/125 mL) of butter
2 onions, chopped
4 cloves of garlic, minced
1/2 cup (125 mL) of all-purpose flour
2 cups (500 mL) of chicken broth
2 carrots, diced
2 stalks of celery, diced
a handful of sliced mushrooms
1 teaspoon (5 mL) of minced fresh thyme or rosemary
2 or 3 bay leaves
a sprinkle or two of sea salt and freshly ground pepper
1/2 cup (125 mL) of heavy cream (35%) or sour cream
2 or 3 green onions, thinly sliced
1 cup (250 mL) of frozen peas

Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).

Place a large heavy saucepan over medium heat and toss in the butter. Add a single layer of chicken pieces and patiently brown them until they’re caramelized on all sides. Remove from the pan and rest on a plate. Repeat with any remaining chicken. By cooking the chicken in batches you avoid cooling the pan below the high heat needed for caramelization.

When the chicken is browned, add the onions to the fat and juices remaining in the pan. Sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Stir in the flour and then whisk in the chicken broth. Bring to a simmer whisking constantly until thickened.

Add the vegetables, fresh herbs and reserved chicken and any juices from the resting plate. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.

Cover tightly and continue cooking for 30 minutes or so.

Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.

Freestyle Variations:
For some exotic flavour, add 1 tablespoon (15 mL) or so of curry powder along with the chicken broth. For some Mediterranean flavour, omit the flour and replace the chicken broth with one 28 oz (796 mL) can of whole tomatoes. Stir in lots of fresh or dried oregano to finish.