Brunswick stew

[Warpy]

OK, I haven't been shopping in a couple of weeks but had a fairly well stocked freezer and most staples, so I defrosted a pack of chicken wings and looked at it for a couple of hours before I decided what to do with them and a bunch of other unfriendly ingredients.

When it was done, I wondered why I hadn't made it in a long time, it was spicy and earthy at the same time, high protein and satisfying on a day in the high desert that barely got into the 20s.

Pack of chicken wings, dredged in flour mixed with cayenne pepper (I used a lot and was glad)
Olive oil
1 onion, chopped finely
2 cloves of garlic, minced

Fry the chicken until golden brown, remove and saute the onions and garlic

Add one can chopped tomatoes with their juice
Add 2 cups chicken stock or water with Better than Bouillion (what I used)

Add the wings and simmer for half an hour.

Add sweet corn and baby limas to taste, frozen is easiest, and cook until they're heated through.

Serve with bread for sopping or rice or just as is.

What I ended up was a stew with a nice, thickened tomato gravy and enough cayenne for a kick but not enough for a kick in the ass.

It tasted like coming home.

[japple]

1. Love it. Gave me some inspiration on what to make with the chicken stock

in my freezer. I always have the ingredients on hand, and usually add celery, potatoes.

[SammyWinstonJack]

2. ...

[Nac Mac Feegle]

3. I love these types of dishes

The ones made from the less 'stylish' ingredients. The 'leftover bits', if you will. They usually pack a lot of flavour because they're the 'working' parts of a critter. They cry out for low and slow cooking that makes the best dishes, often with little attention. Soups, stews, braises, roasting, Crock Pot type dishes that take advantage of the high amount of flavour in the connective tissue. And at bargain prices, usually, so it's a real winning proposition.