Yield: 4-6 servings
Time: 60 minutes
Ingredients
2 chicken legs, skin removed, deboned, roughly chopped
2 chicken thighs, skin removed, deboned, roughly chopped
2 chicken wings, tips removed, cut apart at the joint
4 garlic cloves, skins removed, finely chopped
4 shallots or 1 medium yellow onion, peeled, roughly chopped
2 carrots, washed, peeled, cut into thick rounds
1 bunch parsley, washed, stems removed, finely chopped
1 large Yukon Gold potato, washed, cut into chunks
4 shiitake or brown mushrooms, washed, thinly sliced
Method
Heat
the olive oil in a large sauce pan, season with sea salt and pepper,
saute the chicken until lightly browned. Remove from the pan, drain on
paper towels, set aside.
Saute the garlic, shallots, mushrooms,
carrots, parsley, and potatoes until lightly browned. Return the
chicken to the pan. Add 3 cups of water. Simmer for 45 minutes until
the meat is tender. There should be 1 cup of broth. Taste and adjust the seasoning. Continue simmering another 10 minutes.
Serve with steamed spinach or broccoli.
Variations
Instead of using potatoes, serve over rice
Add spinach leaves
Add cut up celery
-Recipe courtesy of David Latt