Shaker Gourmet

One of the most frequent requests I get as a general topic is for recipe-sharing threads. So here's a revival of the Shaker Gourmet series, which Misty used to run as time permitted, which I'll run periodically. Share your favorite recipes, solicit good recipes, share recipes you've recently tried, want to try, are trying to perfect, whatever! Whether they're your own creation, or something you found elsewhere, share away.

* * *

Although I love to cook and experiment in the kitchen, I am a terrible provider of recipes, because I cook by my palate rather than by measurement. But here's my best attempt at a one-pot recipe I've been making lately that Iain and I really enjoy.

Ingredients:

Olive Oil
Unsalted chicken stock
Half and half
Madeira wine
White miso paste
Minced garlic
Minced parsley (or dried)
Diced white onions
Peas (fresh or frozen)
Sliced mushrooms
Diced potatoes
Cubed chicken breast

In a french oven, warm a couple of tablespoons of olive oil over medium to high heat. Once it's hot, add the garlic and onions. Sweat 'em. Add the mushrooms and let them cook for a minute or two. Add a cup or so of the Madeira wine, and let it all cook at a boil for a few minutes. Turn down the heat to low and add a spoonful of the white miso; mix thoroughly. Turn down to low and let it cool. Add the parsley and a splash of half and half.

Bring it back to a boil and add the potatoes and chicken, then turn down to medium. If you need more liquid to cover the chicken and potatoes, round it out with some chicken stock. (Make sure it's unsalted, because the miso is salty.) Cook until chicken is done (but not too done!) and potatoes are soft to a fork. Turn down heat and add peas until they're warm, but still have some texturey pop.

If you're feeling frisky, crumble some goat cheese on top! Delish.