Tag Archives: chicken

White Bean Stew


6 – 8 cups Chicken Broth

1 can of Cannellini beans

1 can of navy beans

1 head Baby bok choy

1 large carrot

2 stalks celery

1 medium potato

1 large onion

1 turnip

1 parsnip

¼ tsp garlic powder

¼ tsp paprika

1/8 tsp nutmeg

Fresh parsley


Bring 2 cups of chicken stock to a boil. Add the carrot, celery, potato, onion, turnip and parsnip that has been cut into one inch pieces to the pot of chicken stock. Cover and simmer until all the vegetables are soft.

When vegetables are good ad soft use and hand blender to puree the vegetables. Add the rest of the stock, until the desired consistency it reached. Rinse and add both cans of beans. Add garlic, paprika, and nutmeg. Bring to a simmer. Simmer on low for 20 minutes.

Add 1 head of roughly chopped bok choy and simmer 10 more minutes.

Serve hot with a fresh parsley garnish.

Chicken Stock


6-7 pound whole chicken (remove neck and liver from cavity) or

2 Roasted Chicken carcasses

5 quarts water

½ tsp. dill

½ tsp. white pepper

¼ tsp. thyme

¼ tsp. marjoram

1 Bay leaf

½ tsp. rosemary

½ tsp. Savory

2 medium onions (quartered)

2 large carrots (peeled and quartered)

2 celery stalks (quartered tops included)


Place the chicken in a large stock pot. Pour in 5 quarts of water and put on high heat. Add½ tsp. dill, ½ tsp. white pepper, ¼ tsp. thyme, ¼ tsp. marjoram, 1 bay leaf,

½ tsp. rosemary, ½ tsp. Savory, 2 medium onions (quartered), 2 large carrots (peeled and quartered), 2 celery stalks (quartered). Bring to a boil. Cover and turn to low and cook for 2 hours. Allow to cool for a few minutes and remove chicken to a platter. Pour broth through a large strainer lined with cheese cloth removing all the solids and discard to garbage.

Cool in refrigerator and remove Fat.

White Bean Stew

Good morning. There is actually a chill in the air here on Long Island. It feels like the fall had finally arrived. The past two three night I have not slept well. I feel like I wake up just as tired as I went to bed. I came home from work early because I felt so bad. I bought all the fixings for a large pot of chicken stock with noodles and matzo balls.

In the pot, I threw in a whole chicken along with two boneless chicken breasts, the water, spices, onion and celery. I let cook for an hour. Then I added the other vegetables, turnip, parsnip, and a potato. Why a potato?

While I was making the chicken soup I saw a picture of Chicken Chowder and thought Jennifer might like that better. She is not really a soup person but likes stew. I guess everyone is making some kind of soup now.  INSTAGRAM was filled with soup pictures yesterday. So I decided now to make a white bean stew. This was done completely off the cuff and why I added the potato.

You see, after another hour the vegetables were now all nice and soft. I transferred them to another lager pot along with some of the stock and pureed them using my hand blender. I added just enough stock after the vegetables were pureed to get just the right consistency before adding a can of cannellini beans and a can of navy beans. Then I added some spices. Garlic powder, paprika and just the smallest pinch of nutmeg. I cooked it for 20 minutes and added some fresh parsley and baby bak-choy. It turned out great. Jennifer had two bowls! She just said that some carrots would have been nice in it. I have to agree. I forgot the carrots!

Well that’s is all for today. I am going to try and rest today. I still have to close up the pool, and mow the lawn, and do laundry…but I will still try and rest. I will post official recipes later for White Chicken Stew and Chicken stock later but now I am going to go keep Jennifer company.


The Drunken Chef (Russ)


Is it Thursday already? The fall is flying by! It is still good grilling weather and here is an oldie but a goodie. Grilled Chicken Sandwiches.

I started by slicing the chicken breast thinly in half and then cutting in half again so it would fit on a bun.

I seasoned the chicken with some Adobo on one side. I flipped the breasts over and put some Viva Italian salad dressing on the other. I went outside and lit the barbeque thus heating it up. I came back in and started to cook the frozen seasoned curly fries in the air fryer. “EXTRA CRISPY curly fries” (Hallmark Christmas Movie Reference).

Then I made a small bit of salad. Romaine, cucumber and salad dressing.

That done, it was time to put the chicken on the grill. I faced it Italian dressing side down. The dressing helps the chicken from sticking to the grates. Plus the dressing adds some flavor and maybe helps keep it moist.

By the time the chicken was done so were the curly fries. I heated up some barbeque sauce in the microwave and put it on the tops of sesame seed buns. Then came the chicken next between the buns. A little salad dressing on the salad and BOOM! It was time to eat.


The Drunken Chef (Russ)

PS – I am still looking for a camera crew and film editor for my YouTube Chanel if anyone is interested drop me a line.


Chicken Teriyaki     

Serves 2


Large Pan


2 chicken breasts (cubbed)

1-small head broccoli (steamed)

½ zucchini

½ can baby corn

1 small baby bok choy

½ stalk celery

1-small onion (cut into quarters)

Small carrot (sliced) (steamed)


¾ cup Teriyaki Sauce

1-tablespoon cornstarch

1 tsp. Soy sauce

1 tsp sugar (optional)

¼ tsp ginger


Heat oil in a large wok or skillet. Add the chicken. Add a splash of teriyaki to cook the chicken in. Cook on medium high until no longer pink. While the chicken is cooking steam your broccoli and carrots if you adding them (I am not a carrot fan when they are cooked like this so I left them out).

Once the chicken is almost done add the raw vegetables and stir. Keep the steamed ones to the side. I left out the onion because Jennifer does not like onion cook like this.

Now I guess you could call this a stir-fry so cook on high and stir.

While vegetables cook, make the sauce by combining the ingredients and whisking.

Now add your steamed vegetables (broccoli and carrots)

Pour sauce over top and cook until it thinkers.

Serve over rice, cuscus or quinoa.

The Drunken Chef (Russ)

Chicken Gravy


Large Frying Pan


1-cup chicken broth (I use Better then Bullion when I don’t have homemade)

1-tablespoon flour

1-tablespoon butter


I usually start by added the butter to a pan I have already cooked the chicken in. Then I add the four. I find by cooking the flour in the butter you do not get a flour taste in your gravy. The flour cooked in butter is called a rue. It’s French.  Most sauces are French.  Now you slowly add your liquid (chicken stock) while whisking it into the butter and flour (rue). As soon as the gravy or “sauce” come to a simmer, the sauce is done. Season to taste with salt and pepper. Most of time when using any store brought chicken stock you don’t need to add any salt. Its already in there.

Enjoy life, stay healthy, and have a great weekend!

The Drunken Chef (Russ)