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Eileen’s chicken stew. Blogfinger photo ©.

By Eileen Goldfinger, Food editor @Blogfinger

1 pound skinless, boneless chicken thighs cut into one inch pieces

1/4 cup searing flour

1 red bell pepper, seeded and cut into 2 inch strips

2 cloves garlic, minced

2 medium carrots, peeled, cut into small cubes

1 stalk celery, cut into small 1/4 inch pieces

5 ounces crimini or white button mushrooms, 5 ounces, cut mushrooms in half

1/4 teaspoon freshly ground black pepper

salt to taste

14 ounces canned plum or cherry tomatoes

1 medium onion, cut into small cubes

2/3 cup unsalted chicken broth

1/2 cup red wine

6 tablespoons of extra virgin olive oil

16 ounce package of frozen peas

5 small red or butter potatoes cubed

Using a medium size sauce pan, fill three quarters with water and bring to a boil.  Add the potatoes and cook until they are fork tender. Then pour off water and place the potatoes aside.

Combine flour with black pepper and lightly coat chicken pieces with flour. Heat oil in a 5 quart Dutch oven over medium heat until hot. Brown the chicken in small batches. Remove from pot and set aside on a plate.

Add celery, carrots, onion and garlic to Dutch oven, lower the heat and cook until the vegetables wilt, approximately 10 minutes.

Stir tomatoes, wine, and broth in Dutch oven and bring to a boil. Lower the heat, add chicken and peppers to the pot. Simmer covered for 1 hour. Stir occasionally.

After the one hour make sure the chicken is fork-tender. If not, cook until its is fork tender.

Taste sauce and adjust seasoning ( more pepper and salt if necessary.)  Add mushrooms, peas, and potatoes.  Cook another 15 minutes.

Add some additional chicken broth during the cooking process if the liquid begins to evaporate.

PUCCINI.  “O Mio Babbino Caro.”

Red wine is a must.  We had a Foris Pinot Noir  (2014)  from the Rogue Valley in Oregon—-Wegmans selection.  The bread is a Bastone, a crunchy-crusted Italian loaf from Mario’s in Fort Myers, Florida—by way of Sicily.

Serves 2-3 people