This dish is my version of my Grandma Shirley Schure’s famous stewed chicken. An intuitive cook herself-my Grandma’s beloved recipes are still in heavy rotation in my family. I’d like to think she would have approved of my updates.
The flavor of this sauce is out of this world as it is built layer by layer and the chicken just falls from the bone. I hope you enjoy my family recipe!
- Three whole chicken legs, cut in half
- One large onion, chopped
- One bell pepper, chopped
- Bunch of fresh parsley, wrapped tightly in cheese cloth
- One cup pasta sauce
- Lots of small potatoes
- Two cloves crushed garlic
- Basil, paprika and salt to taste
- Butter and olive oil
- Cook onions in the butter and olive oil. Don’t skimp on the butter. Meanwhile, dry the chicken and add the spices (except parsley) to chicken. Brown chicken in batches turning frequently.
- Put all the chicken back in pot and add rest of ingredients, except bell pepper.
- Cook covered on low heat for 1/2 hour.
- Give it a big stir, then add bell pepper. Cook another 20-30 minutes uncovered. Serve garnished with fresh parsley.
Chicken soup can be very easy to make and this one is a great example. You can make this recipe in stages throughout the day and the longer it sits the better. This dish was inspired by the Passover Chicken Soup recipe from the Kim Kushner Cuisine Blog. I made mine differently than hers-but you may want to check out her version and her other simple and delish looking recipes. I have never used this method for soup making and I will surely be trying it again in different ways.
- Two whole chicken legs, cut in half
- One sweet potato, peeled & chopped
- One large onion, peeled and quartered
- Bunch of dill (wrapped tightly in cheesecloth)
- Two cloves garlic, peeled
- Two small potatoes, peeled & chopped
- Four cups water
- Salt to taste
Put into pot in this order:
- Dill & Salt
Bring to a boil, then cover and simmer for 40 minutes. Remove chicken and dill then puree soup (keep it chunky). Remove chicken from bones and put bones back to soup. Simmer uncovered for 30 minutes. Add chicken back in (remove bones) and serve.
*Recipe freezes very well and can be doubled easily*
I can go on and on about stuffed cabbage! This Jewish comfort food is gluten-free, nutritious, great for entertaining and kid friendly (see tip below). It can be served with rice, roasted potatoes or broth.
- Stuffed cabbage (I use this recipe)
- Beef bones (save from making sauce from above recipe)
- 1 cup cooked rice
- Some reserved tomato sauce
- Three large carrots
- 2-3 cups water
Reserve the beef bones and about 1/4 cup sauce from linked recipe above. Put into pot with about 2 cups water and carrots. Simmer about one hour and cut carrots into chunks. Serve stuffed cabbage in this broth with rice and carrots.
For kids: Serve only the beef, rice and carrots