Especially when we have a combination of all kinds of allergies and a cold, it’s really time for grandpa’s rustic chicken stew to comfort the soul and heal the body.
Peasant food- there’s nothing like it!
I serve this Rustic Chicken Stew on a fluffy blanket of polenta usually but this time I decided to switch it up a bit after I found the cutest new baby potatoes at the market.
They literally begged to go home with me – true story , I talk to my food all the time !
So I ended up taking them home and let them do their thing on the side of grandpa’s chicken stew, after I broiled them to a crispy golden perfection. This is what happened:
(Serves 4 )
- 2 lb new baby potatoes rinsed well & halved; or golden potatoes cubed
- 2 tbsp sea salt + more for garnish
- 2 bay leaves -dry
- 4 tbsp extra virgin olive oil + more if needed
- 1 tsp sweet paprika
- 3 tbsp flat leaf Italian parsley or cilantro – roughly chopped
1. Cover the potatoes with cold water in a large pot and bring to a boil. Add the sea salt and bay leaves, stir and allow them to simmer until cooked through, but still a little firm. About 15 minutes or so.
2. Drain the potatoes in a colander and let them steam dry for a few minutes. Transfer to a large bowl and discard the bay leaves. Toss with the olive oil and paprika and adjust seasonings with salt and pepper.
3. At this point you can either preheat the broiler and throw them under the fire for a few minutes in a broiler proof pan until nice and golden roasted around the edges to your liking or you can pan sear them. Over medium flame heat up a cast iron skillet and add the potatoes. Cook for a few minutes until they are golden brown in color to your liking. Serve hot out of the pan or broiler sprinkled with the fresh herbs and a pinch of coarse sea salt next to a Rustic Chicken Stew.