Sitting by a cozy fire with a bowl of hot comfort food ..
now that brings a thankful moment.
Early morning temperature was -22 F ... then came the sunshine ..
by noon it had risen to -1 F.
Now the sun is dipping, and so are the numbers.
WHITE CHICKEN STEW
2 Tbsp. olive oil
1 cup chopped onions
1 cup diced carrots
2 garlic cloves, minced
3 cups cooked chicken, coarsely chopped
3 - 4 cups chicken broth
1 can (4.5 oz) chopped green chiles
½ tsp. ground cumin
¼ tsp. dried oregano
1/8 tsp. cayenne pepper
½ tsp. salt
In a heavy 4-quart saucepan or Dutch oven, heat oil over low heat.
Add onion, carrots and garlic; cook, stirring frequently until tender.
Add chicken, broth, green chiles, and spices. Heat to boiling;
reduce heat to low. Cover and simmer for 20 minutes.
½ cup milk
3 tbsp. flour
1 can ( 540 ml ) navy beans, or great northern beans,
drained and rinsed. (about 2 cups)
5 slices bacon, crisply cooked and crumbled
1 cup shredded Monterey Jack cheese
Whisk milk and flour until smooth; gradually add to chicken mixture
stirring constantly over medium heat until thickened.
Mash one cup beans; add mash, whole beans, bacon and cheese
to mixture. Cook and stir until hot.
Garnish with bacon bits, shredded cheese and parsley if desired.
Yield: 6 servings