Chicken and Chickpea Stew Serves 6 2 tablespoons olive oil 3 boneless, skinless chicken thighs or breasts, each cut in half Salt, to taste Freshly ground black pepper, to taste 2 ounces bacon, diced (optional) 1 large onion, chopped 3 cloves garlic, minced 1 generous pinch saffron threads 1/2 cup dry white wine 2 carrots, peeled and sliced 1/2-inch thick 2 ribs celery, sliced 1/2-inch thick 2 cups chopped cabbage 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 6 cups chicken stock 2 cans chickpeas (garbanzo beans), drained 1 bay leaf 1/2 bunch fresh parsley, washed and chopped Heat oil in large Dutch oven over medium high heat. Season chicken thighs with salt and pepper and place chicken pieces in hot pot. Cook until evenly golden brown, about 5 minutes, then flip over and cook other side 5 minutes. Remove chicken from pot and set aside. If using, add diced bacon to the pot. Cook 5 minutes until crisp. Drain excess fat. Add chopped onion, garlic, and saffron and stir. Cook until onions start to soften, then add white wine and scrape bottom of the pot to loosen any browned bits. Add carrots, celery, cabbage, salt, and pepper and simmer for 5 minutes. Add chicken stock, reserved chicken, chickpeas, and bay leaf to the pot. Bring pot to a boil, lower heat and simmer 45 minutes to an hour or until chicken is completely cooked. Stir in parsley, remove bay leaf, and serve.

© 2008 Mary Sue Milliken and Susan Feniger.  All rights reserved.