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Posted By Jenny On September 12, 2012 @ 7:45 am In Chicken and Turkey,Dinner,Organizing, Strategizing, Planning | 21 Comments
If you opened my refrigerator on a Tuesday afternoon, there’s a good chance you’d find my green Dansk pot sitting on the bottom shelf filled with dinner. I try to limit any scheduled work events that day because the way after-school activities have shaken down for the past year, is that from 2:45 until almost 7:30, the house is pulled in 40 different directions. So much so that we’ve taken to calling it “Tumultuous Tuesdays.” I’ve come to believe that complicated family activity logistics are the very definition of First World Pain (and sort of resemble dreams – they’re boring to everyone except the people directly involved in them) so I won’t say more than this: Boy do I appreciate a meal ready-to-go when we all walk in the door. I’ve called the dinner table many things in my career as a blogger (“magic guilt eraser”, “7:00 magnetic north,” “a god@#m% freaking warzone”) but on these kinds of nights there’s one word that’s top of brain: recalibration. It goes against reason (and sanity) that on the busiest days, during the busiest times of the year, I crave a sit-down session with the family the most.
That’s why the pot is in the fridge. At some point during the day, I try to carve out a half hour from my 8:00 to 2:30 workday to get dinner ready. It can be a pot of turkey chili. Or a quick bolognese. Or this chicken stew. Anything that looks good in my green Dansk which fits neatly on the bottom shelf of my refrigerator. (Skillet meals need not apply.) If I were more organized, or someone without the flexibility to cook dinner during lunchtime, I might put it together on the weekend and freeze in a flat bag . (And, yes, Slow-Cooker Evangelists, I think you know what to get me for my birthday.) But there’s something extremely satisfying about walking in the door, opening the fridge, transferring the pot to the burner and serving up dinner 10 minutes later. Almost as though I’ve convinced myself that no way, dude, my children are not over-scheduled. I have it all under control. Recalibration? Self-Delusion? All I know is that next Tuesday feels like a lifetime away.
Chicken Stew and Biscuits
This recipe is based on my normal chicken pot pie filling, but for this version, I prefer it stewier so there’s plenty of juice to sop up with the biscuits. When you don’t have leftover cooked chicken on hand, poach 2 chicken breasts in simmering salted water for 15 minutes, while the vegetables are simmering the other pot.
storebought buttermilk biscuits (we like Trader Joe’s frozen)
1 to 1 1 /2 cups chicken broth (cookbook owners , I had some homemade stock, page 289 in the freezer which elevated this to pretty insane levels of deliciousness.)
2 red or Yukon gold potatoes, peeled and cut into small cubes
handful chopped carrots
1/2 medium onion, chopped
leaves from 1 sprig of thyme
1 bay leaf
salt and pepper to taste
1/2 cup milk whisked with 2 tablespoons flour
1 cup cooked chicken (shredded or cubed; storebought rotisserie is ideal)
handful of asparagus or peas or green beans or all three
Parmesan to taste (I add about 1/4 cup; sharp cheddar or Jack would be good, too)
If you are baking biscuits, preheat oven and follow package instructions. Bring broth to a boil in a medium-size pot like the one shown above. Add the potatoes, carrots, onions, thyme, and bay leaf, and simmer the mixture for 15 minutes or until vegetables are soft. Drizzle the milk-flour mixture slowly into the vegetables and simmer, stirring until it is slightly thickened. (Or to taste. Remember: you want some sopping liquid for the biscuits.) Remove the pan from heat, stir in chicken and asparagus and cheese. (If making this ahead of time, allow to cool, cover, and place in fridge*. When ready to serve, reheat uncovered over low heat.) Place a biscuit on each plate and top with stew as shown.
*Note: I’m sure there’s some rule for how long you’re allowed to keep a pot in the refrigerator before its contents start to take on a metallic taste. I’ve never done it for more than a 6 to 8 hour stretch, though, and it’s worked out just fine.
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 freeze in a flat bag: http://www.dinneralovestory.com/cooking-101/
 cookbook owners: http://www.amazon.com/Dinner-Story-begins-family-table/dp/0062080903
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