A Corsican stew

Cambridge, Mass always feels good. Even in the thick of the winter, with river frozen all over, it still feels good.  Why! the pubs are open and the chowder tastes great. But there is something about fall in Cambridge that makes me go weak in the knees. 

Its only been a couple of days and I gotta tell you its been pretty warm compared to business-as usual. And as the gusty winds blow off the fallen leaves and strip the remnants of  fall from the trees, there is a smell in the air that cries out...holidays and bells and tinkers and candies and all things good. Life is not great. But sometimes it whiffs a little aroma and you feel, even for a tiny little moment , that life sure is great. And those moments are what makes life beautiful :)

A bit of a circular logic there. But feelings aren't mathematical. They come in all shapes and sizes and yet, it all works just the same way :) Slightly illogical :)

And on such gusty nippy days, one just can't do without a hearty stew. If the stew is from Corsica then there is a heartiness that accompanies the stew, the goes beyond eating. Its about heartfelt, rustic goodness. A feeling to be shared on a nippy fall day. Fall does not always end have to end a bump. It can float you down ...and I guarantee that with this Mediterranean stew right from the place where sheep are still herded on green mountains bordering the bright blue Mediterranean

A Corsican chicken stew...

Ingredients:

2 lbs of chicken. With bone and some skin. You can use lamb or goat as well.

1.5 medium onion. Or two small ones. Or 1 large :)

2 medium tomatoes. Chopped

1 large potato. Chopped into bite size peices

3-4 large cloves of garlic. Crushed

1 tbsf of flour

1/2 of ground sage.

1/2 tsp of dries thyme

1/2 tsp pf dried rosemary

1 tsp of dried parsley.

I used dry herbs as fresh herbs are becoming more expensive, now that cold season has set in. But by all means feel free to use fresh ones. They are always better. Use double the amount.

2 tsp of olive oil

1/2 cup of red wine. I used Cabernet Sauvignion. Any bold red will do.

Salt and pepper for seasoning

Stew away!

In a skillet (or oven proof dutch oven) heat the oil. Brown the meat. About 7-8 minutes. Add the onion and fry for another 3-4 minutes. Add the garlic, herbs and fry for another minute or so. Add the flour and cook for another 2-3 minutes. Add the tomatoes, followed by the wine. Season with salt and pepper. Lower heat and stew for about 30 minutes (for chicken) or 2 hours for red meet

Alternatively you can transfer the stew in a oven proof casserole and bake at 420 for 30-40 minutes for chicken or 1-2 hours for red meat. Should be really tender.

Warm and cozy. Friendly and rustic. For cold and nippy days...:)

Happy eating and healthy living!