Lamb and Apricot Stew &
Chicken and Winter Vegetable Stew

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            FOOD FUNNY
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Stacie Wheeler asks, "Why does mineral water that 'has trickled through
mountains for centuries' have a 'use by' date?"

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            TODAY'S RECIPES
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Lamb with dried fruit is one of those combinations I find difficult
to resist. To facilitate the peeling of the pearl onions, blanch
them in boiling water for about 30 seconds and the skins will
slide right off.

Lamb and Apricot Stew

2 Tbs (30 ml) olive oil
1 1/2 lbs (675 g) lean lamb cut into 1-inch (2 cm) cubes
12 oz (350 g) pearl onions, peeled
2-3 cloves garlic, finely chopped
1/2 lb (225 g) whole white mushrooms
1 cup (250 ml) dried apricots
1 cup (250 ml) chicken stock or water
1 cup (250 ml) red wine or additional chicken stock
1 Tbs (15 ml) tomato paste
Salt and freshly ground pepper to taste

Heat the oil in a large heavy pot over high heat and brown the
lamb on all sides. Transfer the lamb to a plate and add the
onions, garlic, and mushrooms and saute for 5 minutes. Return
the lamb to the pot and add the remaining ingredients. Reduce
the heat to low and simmer covered or bake in a preheated 325F
(160C) oven, stirring occasionally, until the lamb is tender, 1 1/2
to 2 hours. Serves 4 to 6.

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One of the things I like about this recipe is that many of us
already have all the ingredients on hand. Add the fact that
it's quick and easy (as stews go), and I think this recipe is
a real winner.

Chicken and Winter Vegetable Stew

2 Tbs (30 ml) olive oil or butter
2 lbs (900 g) chicken thighs
Salt and freshly ground pepper to taste
2 onions, coarsely chopped
2-3 large leeks, white and light green parts, coarsely chopped
3-4 large carrots, coarsely chopped
2-3 turnips, peeled and coarsely chopped
1 rutabaga (swede), peeled and coarsely chopped
1/2 cup (125 ml) green lentils
2 cups (500 ml) chicken stock
1 cup (250 ml) dry white wine, apple juice, or additional chicken stock
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1/4 cup (60 ml) heavy cream
1 Tbs (15 ml) Dijon mustard
Chopped fresh parsley, chives, or tarragon for garnish

Heat the oil in a large heavy pot over high heat. Season the chicken
with salt and pepper and brown on all sides in the hot oil. Add the
vegetables, lentils, stock, and wine and bring to a boil. Reduce the
heat to low and simmer covered or bake in a preheated 375F (190C) oven,
stirring occasionally, until the chicken and lentils are tender, about 1
hour. Stir in the cornstarch mixture, heavy cream, and mustard and cook
for 2 minutes. Adjust the seasoning with salt and pepper and serve
garnished with chopped fresh herbs. Serves 4 to 6.
Received on Mon Feb 5 08:31:03 2007