Warm up with one-pot chicken stew and cornbread
Chuck Hughes cooks up gluten-free corn bread, one-pot stewPlay Video
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One-pot meals are great for those rushed weeknights when you want something warm, hearty and simple. Here, Chuck Hughes, host of Cooking Channel's Eat the Street, makes his grandmother's chicken stew and gluten-free cornbread.
- 2 tablespoons canola oil
- One 4-pound whole chicken
- 2 large carrots, peeled and roughly chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 1 head garlic, halved
- 1 leek, chopped
- 1 tablespoon peppercorns
- A handful fresh parsley, leaves torn
- About 10 sprigs fresh thyme
- Salt and freshly ground black pepper
- 4 potatoes, cubed
- 12 ounces bow tie pasta
In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours. Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.) Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.
- 3/4 cup unsalted butter
- 1 1/2 cup sugar
- 2 cups milk
- 2 cups cornmeal
- 4 eggs
- 3/4 tsp baking soda
In a saucepot, bring butter, sugar and milk to a boil.Once brought to a boil, bring down to a low simmer and add the cornmeal and cook lightly until a thick consistency. In a separate bowl, whisk together eggs and baking soda.Once the cornmeal mixture is thick, add to the eggs and continue mixing.Once fully incorporated, pour into 2 buttered bread pans and bake in oven at 375 degrees for approximately 20 min. Check with wooden tooth pick to see if it’s ready.