Sometimes things don’t always work out exactly how you want them to. But that’s okay, because you can learn from what you’ve done and move on. So while this recipe was a little bland for my liking, I’m sure with the right combination of spices it would make a great mid-winter slow-cooker bowl of comfort. I called it “Oliver’s Stew” because it has a gruel-like consistency that reminded me so much of the musical based on Charles Dickens’ novel Oliver Twist, specifically, this song. Nonetheless, I know some of you out there like your stews to be on the mushy side, so maybe this one is for you.
I started with some chicken thighs, and pulled the skin off them. There are only a few people in the world I will handle raw chicken for. The Pie is lucky to be one of them.
Then I quickly browned them in a cast iron skillet.
Cut up an onion and some garlic.
And gathered some herbs: mustard, rosemary, and savoury.
A red pepper.
Some chick peas.
And some chicken broth.
I hucked that all in the slow cooker with some salt and pepper and let ‘er rip. I ended up adding more liquid later on as it all got sucked into the rice.
Shortly before serving I added some frozen corn and peas for colour.
And there you have it — the chicken has fallen off the bone and lays in these lovely strips and the peas and corn and pepper add a nice pop of colour.