CHICKEN STEW

SERVES 6

INGREDIENTS

3 pounds boneless chicken thighs, trim fat and cut into bite-size pieces

3 tablespoons vegetable oil

2 medium onions, chopped

1 teaspoon fresh thyme, chopped

¼ cup flour

½ cup cooking sherry

4 cups chicken broth

4 small red potatoes, cut into bite-size pieces

2 medium sweet potatoes, cut into bite-size pieces
2 medium carrots, cut into bite-size pieces
1 small rutabaga, cut into bite-size pieces

2 bay leaves

¼ cup fresh parsley, minced

Preheat oven to 300 degrees.  Season chicken thighs with salt and pepper.  Using a large Dutch oven, heat 1 Tablespoon oil.  Add half the chicken thighs and brown for 5 minutes.  Remove and repeat with second half.  Remove and add 1 Tablespoon oil and cook onion and thyme for 5 minutes.  Stir in flour and cook for 1 minute.  Stir in sherry to deglaze the pan.  

Whisk in chicken broth.  Add potatoes, sweet potatoes, rutabaga, carrots and bay leaves.  Add the chicken back in.  Bring to a simmer on the stove and then transfer to the oven.  Cook for one hour.  Remove bay leaves, adjust salt and pepper seasonings as needed.  

Enjoy!

        Maine Seafood Quiche                                   

350º~45 minutes

  INGREDIENTS:

½ pound scallops, cooked and cut in small pieces

½ pound small shrimp, cooked (Maine shrimp is best, but if using larger shrimp, cook and cut into small pieces

½ pound crabmeat

8 oz. shredded cheddar

1 ½ cup light cream

½ cup Bisquick

Salt and Pepper

3 eggs

1 Tbsp. minced onion

DIRECTIONS:

Pour cream into a blender.  Add salt and pepper.  Blend on low speed, adding eggs and then onion.  Slowly add Bisquick.

Grease 2 small pie pans.

Pour liquid mixture into 2 small pie pans.

Pat in seafood.  Pat in cheese.

Bake on rimmed sheet to catch spills.  Bake at 350º  for 45 minutes.

Serve warm or cold!  

(I used aluminum pie pans because I made Maine Seafood Quiche to take for our teachers' breakfast.  Glass pie pans, of course, are much prettier!)