I’m always on the hunt for a good stew. And these past two weeks, with mom in the hospital with a heart attack – family pouring in to lend their aid and support – and a whole lotta mouths to feed, a good savory, chicken-y stew seemed just the ticket. And, if I can throw in a little lemon to brighten the day….even better.
I was rummaging through one of Dahlonega’s many ahem “antique” stores recently and picked up a copy of Braises and Stews – Everyday Slow-Cooked Recipes, by Tori Ritchie. Chronicle Books, LLC (2006) at a damaged book sale recently on a whim. Show me braise or stew – and you’ve got my attention anyway…. regardless what the actual book brings to the table. But Tori’s cookbook is just a wealth of slow cooking heaven.
When I decided to make her Chicken with Escarole, Lemons and Olives – I knew I would make a few changes. I actually had a head of radicchio in the fridge going limp-ish… so it really needed to be used. I made a few other adjustments as well to satisfy my own taste quirks… but essentially its the same.
You can buy her book at Amazon HERE. Or, if you’re really lucky, pick it up for $3.50 like I did in Dahlonega.
This chicken is super easy to compile, and the end dish is perfectly suited for weary family members or a night with friends. Enjoy!
Chicken with Radicchio, Lemons and Olives
Serves 4 to 6
1 Large Hen (a 4 pounder will do) Cup Up – Split the breasts and thighs
1 Large Spanish Onion – Peeled and Thinly Sliced
6 Cloves of Garlic – Peeled
1 Head of Radicchio – Roughly Chopped – Core Intact
1 Lemon – Sliced Thinly – Seeds Removed
1 Cup White Wine
1 Bay Leaf
1 Cup Pitted Mixed Olives – packed in oil
1 Dutch Oven