Kitchen Sink Stew

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Second of the four inexpensive recipes, I wouldn't talk much now, but let the cooking do the talking, and the eating later.

Enjoy both the cooking and the food!

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Kitchen Sink Stew

Start to finish: 1 hour 10 minutes (25 minutes active)

Servings: 6

Ingredients:

• 8 skinless chicken drumsticks
• Coarse salt and ground black pepper
• 2 tablespoons vegetable or canola oil
• 1 large yellow onion, large dice
• 1 large carrot, large dice
• 1 large celery stalk, large dice
• 3 garlic cloves, smashed and peeled
• 1 large russet potato, large dice
• 1 pound collard greens, stems removed, leaves torn
• 46-ounce bottle vegetable juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons white vinegar

Direction:

1. Season the chicken generously with salt and pepper.
2. In a 6-quart Dutch oven or heavy pot, heat the oil over medium-high. Add the chicken and brown on all sides, 10 to 12 minutes. Transfer the chicken to a plate.
3. Add the onion, carrot, celery and garlic to pot. Saute until the onion softens, about 3 minutes. Add the potato and collard greens, then cook until the greens begin to wilt, another 3 minutes.
4. Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered, until the chicken begins separating from the bone and the vegetables are tender, about 45 minutes.
5. Season with salt and pepper and stir in the vinegar just before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 245 calories; 81 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 54 mg cholesterol; 23 g carbohydrate; 22 g protein; 4 g fiber; 949 mg sodium.

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Related news

• Feeding a family of four for one week on $68.88

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(Recipe adapted from the December 2009 issue of Everyday Food magazine)

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Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

 

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