Wednesday, April 10, 2013

Chicken Stew and Chopped

Here is a snippet of an e-mail I got late last week,

 "I am casting for the Food Network Show "Chopped" and our casting team will be coming to Nashville for the first time in 17 seasons to meet chefs and amateur cooks in early May."

So cool - right?  If you have any recommendations let me know I can forward them the application.  Did you see it's not just chefs it's amateur cooks as well. So my fellow Nashville Foodies - who's up for it??

I sent this e-mail to my hubby because he has had the opportunity to work with some talented chefs in Nashville and I asked him to forward it to them.  He is so awesome and supportive and really thinks I should try out (not happening - I don't have that kind of confidence.)  But that all leads me to last nights wacky dinner.  He looked at the crazy concoction I cooked up and asked if it was some kind of 5 ingredient Chopped basket challenge I decided to take on.  It was pretty funny because what you are looking at is a picture of a chicken stew with cranberries, carrots and hominy (he's right - it does sound like a Chopped challenge.)

I found a great Martha Stewart recipe for Chicken Stew and decided we were having it for dinner, problem was, I didn't have any of the ingredients called for in the actual recipe, so this is what I ended up creating.  It was really good, I have never cooked hominy before and only had it in the house because I found a recipe that I wanted to try that used it. My children even gobbled this one up and my daughter kept asking why I never made hominy before?  I know my use of it was far fetched in this stew but it worked!  So tell me - have you ever created a wacky dish that looks like it could have been some kind of Chopped basket challenge?

recipe adapted from Martha Stewart

  • 1 pound bone-in chicken thighs
  • 1 box (5.8 ounces) couscous
  • 1 cup low-sodium chicken broth
  • 1 cup drained canned hominy, rinsed
  • 3 carrots, peeled and coarsely chopped or a few handfuls of baby carrots
  • 1/2 cup dried cranberries
  • 2 garlic cloves, chopped
  • 1 tablespoons finely chopped peeled fresh ginger
  • 2-3 sprigs fresh thyme
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • Salt
Preheat oven to 350 degrees.
Season chicken with the salt and add to a baking dish. Add the broth, hominy, carrots, cranberries, garlic, ginger, thyme, mustard, and zest to dish. Bake the chicken stew until chicken is very tender, about 1 and1/2 hours.

While the chicken cooks, prepare the couscous according to package instructions, omitting any fat there is enough flavor in the stew. Serve chicken and sauce over couscous.

One year ago at this time I made Rosemary-Sriracha Chicken  

Two years ago as this time I made Slow Cooker Spinach Lasagna  


  1. Girl you should TOTALLY DO IT!!! I mean, based on this dish alone I'd say you have a serious chance of winning!

  2. WOW! that looks amazing! Yum! If you get a chance, please share this on my linky party:

  3. Hi Danielle,
    What an exciting opportunity for the talented ones. Your recipe looks delicious we would just love it! Thank you very much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen


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