Since Sunday, chimes had jangled like mad. Jets took off in the other direction from SFO’s runways to adjust for winds from the south. Clear signs our first rains of the season were coming. Cue early morning hours. Pelting rain. Creaking trees…. Wild winds. I was awakened when a heavy set of chimes ripped from its moorings and landed downhill.
I sat next to the windows yesterday, watching the storm beating down. The wind sometimes blew the rain sideways. The parrots were in hiding.
A supper of stew seemed in order. I had no beef suitable for stewing in the house, so I opted for chicken. I was going to make Gentse Waterzooi, which his nibs adores, but had no leeks and no intention of leaving the house to pick up ingredients.
Here is what we wound up with for supper last night.
[RECIPE] Not Chicken Waterzooi
6 chunks of boneless chicken thighs cut into large pieces
2 large carrots, cut into chunks. (Next time I’ll shred them as is more proper for Waterzooi, but I was being lazy yesterday.)
half a large yellow onion, chopped
leftover grilled strips of trumpet mushroom and onion from the Bixby weekend
Toss into a crock pot with 1 1/2C chicken broth, parsley, mixed herb seasoning.
Let burble for several hours until the chicken and carrots are tender. Add as much frozen O’Brien hashbrown potatoes as you’d like to the mix. Cook until the potatoes are tender.
Serve in large soup bowls.
No added heavy whipping cream. No thickeners beyond the natural thickening talents of carrots and potatoes.
Delish.
