This dish is a perfect busy-person-with-family-to-feed solution: it takes about five minutes to prepare in the morning, then you just leave the thing all day long, and return home to gorgeously tender pork.
Since the preparation here is so simple, the key is to use great ingredients like fresh, organic pastas and gorgeous vegetables (yet another big thumbs-up to Fairway, Iloveyouneverchange). And don't dress it too heavily; the goal is to let the pasta and vegetables shine.
MOM’S CHICKEN STEW
1. Cut 2-3 skinless, boneless chicken breasts into pieces.
2. Brown chicken pieces in a large pot with 2 tbsp olive oil and some garlic salt.
3. Add 12 cups chicken broth (I just use 12 cups of water and 6 packets of chicken bouillon) to the pot; bring to a boil.
My gift to you on a rainy fall evening: my mama’s chicken stew recipe, another one of my favorites from the recipe book she gave me when I graduated from college.
Here’s what you need:
Salt (or garlic salt) & fresh-ground pepper