“Clean the fridge” Stew – Chicken and Eggplant
One pot meal. I promise!
I am one of the weird people that loooove to go food shopping. I like to browse the aisles, look for new produce, get ideas (ideas that promptly disappear from my brain the minute I get home) and, generally, find inspiration. The downside to this is that occasionally (ok, more than “occasionally”) I end up with stuff in the fridge that doesn’t really go with anything. They’re stragglers, misfits, lonely veggies that missed their turn and now are languishing in the crisper drawer or maybe hiding behind a food container.
These are items that I like to turn into various stews. No two are alike. It’s luck of the draw. Basically, I look in the fridge and then I go explore in the pantry for other “playmates” to make something delicious. Bonus points if it’s something I can reheat and it gets better. Keep in mind, all this is customizable; take a look at the ingredients and feel free to substitute with anything similar you might have handy.
Ingredients
- 1 whole chicken – cut up in pieces – or you can use chicken thighs
- 2 sweet potatoes – peeled and cubed
- 1 eggplant – cubed
- 2 bell peppers – sliced
- 1 large onion – sliced
- 4-5 garlic cloves – minced
- 1 14.5oz can diced tomatoes
- 1 can of cannellini beans
- 1 container of chicken stock
- 1 cup kalamata olives – roughly chopped
- 2 bay leaves
- thyme
- salt & pepper
Directions
- Heat a tablespoon of olive oil in a Dutch oven and when shimmering add the chicken (I salted and peppered the chicken before adding to the pot); sauté for about 10-12 min or until you have a nice golden color. Remove from the pot and set aside (keep warm)
- Add the sliced onion and garlic to the pot. Sauté until soft and translucent.
- Add the eggplant and then the sweet potato. Cook over medium heat for about 5 min.
- Add the bay leaves, the thyme, a little more salt and pepper (I season as I go along; layering the seasoning gives the food a little more depth of flavor)
- Add the chicken stock, sliced peppers, canned tomatoes, olives and beans. When I use this brand of beans, I also add the liquid in the jar. I use Jovial brand; they’re pressure cooked and delicious and I find the liquid adds flavor and it thickens the stew. Cook for another 5 min.
- Place the chicken back into the pot, cover and simmer gently for at least 30 min. You could also place in the oven (375F) if it’s easier.
- Serve with some crusty bread. You could shave some cheese on top if you want to – I simply forgot!!!
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.