Nate Pennell's Mulligan Stew with Blueberry D
1 3 1/2 - 4 lb. chicken -- cut in pieces 1 tb Unsalted butter 1 tb Mild vegetable oil such as -safflower Salt and fresh ground pepper 2 Bay leaves 4 Fresh thyme sprigs 4 Allspice b...
Ingredients
- 13 1/2 - 4 lb. chicken
- 1tbsp mild vegetable oil such as
- 4fresh thyme sprigs
- 4allspice berries
- 1medium rutabaga -- peeled
- 1tbsp baking powder
- 1/2tsp baking soda
- 1/4tsp freshly grated nutmeg
Directions
- 1
1 3 1/2 - 4 lb
- 2
chicken -- cut in pieces 1 tb Unsalted butter 1 tb Mild vegetable oil such as -safflower Salt and fresh ground pepper 2 Bay leaves 4 Fresh t
- 3
Heat the butter and oil in a large (at least 8 qt.) heavy stockpot or Dutch oven over medium-high heat
- 4
When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when
- 5
Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch
- 6
Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan
- 7
Add enough water to just cover the chicken
- 8
Then add the herbs and rutabaga