Recipes

Hearty Stewed Chicken **Ingredients:** * 1 (3-4 pound) whole chicken, cut into pieces * 1 large onion, chopped * 2 celery stalks, chopped * 2 carrots, chopped * 4 cloves garlic, minced * 1 tablespoon olive oil * 1 teaspoon dried thyme * 1 teaspoon dried oregano * 1/2 teaspoon black pepper * 1/4 teaspoon red pepper flakes (adjust to taste) * 4 cups chicken broth * 1 cup dry white wine (optional) * 1 bay leaf * Salt to taste **Instructions:** 1. **Brown the Chicken:** * Heat olive oil in a large Dutch oven or pot over medium-high heat. * Season chicken pieces with salt and pepper. * Brown the chicken pieces on all sides until golden brown. Remove from the pot and set aside. 2. **Sauté the Vegetables:** * In the same pot, add the onion, celery, and carrots. Sauté until softened, about 5 minutes. * Add the minced garlic and cook for an additional 30 seconds, or until fragrant. 3. **Combine Ingredients and Simmer:** * Return the browned chicken to the pot. * Add the chicken broth, white wine (if using), thyme, oregano, red pepper flakes, bay leaf, and salt. * Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the chicken is tender and the sauce has thickened. 4. **Serve:** * Remove the bay leaf before serving. * Serve the stewed chicken over rice, noodles, or mashed potatoes. **Tips:** * For a richer flavor, consider using a combination of chicken broth and beef broth. * Add your favorite vegetables, such as potatoes, peas, or green beans, during the last 30 minutes of cooking. * To make the stew even more flavorful, consider adding a splash of Worcestershire sauce or a teaspoon of Dijon mustard. Enjoy your homemade stewed chicken!

Merguez Ground Goat Meatballs are a fantastic way to enjoy the flavors of Northern African cuisine at home. Goat is a wonderful protein that is becoming more readily-available in many markets. The meat is as versatile as any others already found in many homes. Make one of those homes yours!

A fantastic quick and easy chicken thigh recipe! You'll love the terrific garlic flavour in this - seared on the crust and in the sauce. The trick to crispy skinless chicken thighs is to cook longer on a lower heat.