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Video: Chuck Hughes cooks up gluten-free corn bread, one-pot stew

  1. Closed captioning of: Chuck Hughes cooks up gluten-free corn bread, one-pot stew

    that apron. we're about to take you into "today's" kitchen for a healthy chicken stew to warm your stomach and your soul in a sing single pot.

    >> chuck hughes , host of chuck's eat the street.

    >> i like that.

    >> on the cooking channel, brought this recipe straight from his grandma's kitchen. i don't think we've seen you since we were with you in montreal.

    >> that's true.

    >> who are you?

    >> i'm amazing. this chicken --

    >> it's seen better day .

    >> this is a one-pot wonder. this is what my grandma used to make around christmastime. it's one of those comforting, easy recipes you can do for under 20 bucks.

    >> feed four people?

    >> feed people for days. we start off by roasting the chicken . intensifying the flavors, getting a nice sear on there, good color. onion, carrot, celery. leeks and garlic.

    >> and whole clove.

    >> whole clove. nice and chunky. thyme, parsley.

    >> vodka.

    >> loads of vodka. voed vodka, oreos.

    >> that's water, of course.

    >> water. peppercorn.

    >> how much of -- oh, olive oil .

    >> stezero.

    >> why is it sitting here?

    >> just to see if you're listening.

    >> i'm listening.

    >> we put this in the bottom to sear the chicken first, but we're good to go.

    >> how long do you cook that?

    >> let it go for an hour and a half to two hours.

    >> simmering or boiling it?

    >> simmering. that's a really good question.

    >> you want to make it fall off the bone.

    >> emulsify the fat if you boil it and then you won't be able to skim it off after.

    >> that's why i ask.

    >> once we have that, we've taken the chicken out. we have potatoes that have been par boiled. they're lightly cooked. pasta not cooked at all. let this go. you have the chicken here, which we just pull apart. my grandma typically would serve it with these very fancy celery sticks.

    >> i like it.

    >> put this in water overnight and salt water and olives. really that's all it is. dress it up, put some chicken . you have to get that old-school parsley in there as well.

    >> you like the old-school stuff not the flakes.

    >> ladies, thank you so much.

    >> that's just the broth.

    >> i know.

    >> it will give you an idea of --

    >> say hello to our friends in montreal.

    >> i will.

    >>> dinner and music. country music star scotty mccreery sings for us. first this is "today" on nbc.

    >> announcer: the toyota concert series on "today" brought to you by toyota.

    >> it was just a couple of years ago when scotty mccreery won " american idol " at the age of 17.

TODAY recipes
updated 10/15/2013 6:13:44 PM ET 2013-10-15T22:13:44

Recipe: Chicken stew

  • 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.

Recipe: Gluten-free cornbread

  • 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.

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