Chicken and Vegetable Stew with Salt Table River Street Cobblestone Blend
Recipe by Damon Lee Fowler, featuring
Salt Table River Street Cobblestone Blend
Slow-cooker stews are a great way to meet that fall craving for heartier flavors without overheating us in our still-warm kitchens. The Salt Table’s seasoning blends, particularly River Street Cobblestone blend, are a fine shortcut to great flavor in those stews. Other great blends for this stew are Savannah Spanish Moss Blend, Southern Italian Blend, and, of course, All Round Good Grinder Blend.
You’ll need a 3½-quart slow cooker for this.
- 2 pounds boneless, skinless chicken breasts or 1 pound with 1 pound boneless, skinned chicken thighs
- Salt Table River Street Cobblestone Blend
- 2-3 tablespoons canola, olive, or other vegetable oil
- ½ cup dry white vermouth
- 1 large yellow onion, peeled and diced large
- 1 14-ounce can diced fire-roasted tomatoes
- 3 medium ribs celery, washed, strung, and cut in 1-inch lengths
- 5 medium carrots, washed, peeled, and cut in 1-inch lengths
- 3 large red-skinned or gold potatoes, scrubbed and cut in 1-inch cubes
- 1 cup chicken broth
- 3-4 tablespoons minced flat-leaf (Italian) parsley
How to make it:
- Trim and cut the chicken into 1-inch cubes. Season it well with Cobblestone Blend. Film a heavy skillet with oil and warm it over medium heat. When it’s hot, add the chicken and brown it on all sides, about 3 minutes. Transfer the chicken to a 3½-quart slow cooker. Deglaze the skillet with vermouth, stirring and scraping to get up any cooking residue, and pour it over the chicken.
- Scatter the onion over the chicken and add the tomatoes on top of them. Add the carrots and celery around edges and the potatoes to the center. Pour in the broth and season liberally with Cobblestone Blend.
- Cover and cook on high 1 hour, then low for 5-6 hours longer or cook the entire time on high for 4-5 hours, or until the chicken and vegetables are tender.
- Just before serving, stir in 2 tablespoons of parsley and ladle the stew into individual soup plates or bowls. Sprinkle each serving with a little more parsley and serve with crusty bread.