I know Los Angeles is one of the warmest places in the country right now. Even though I live here, I can’t seem to shake this winter chill. Yes, I consider brisk 60 degree weather to be on the frigid side. At the office, in my apartment, in the car… I can’t seem to shake the cold from my bones. Times like this call for immediate, warm comfort in the form of soup and stew. The sheer fact that these chicken stews can come together in one pot is just a beautiful added bonus.

Colombian Chicken, Corn and Potato Stew

Gourmet November 2001

• 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
• 1 3/4 teaspoons salt
• 1 1/2 teaspoons black pepper
• 3 tablespoons unsalted butter
• 1 large white onion, finely chopped
• 2 teaspoons dried oregano, crumbled
• 1 1/2 lb russet (baking) potatoes
• 6 cups chicken broth
• 1 cup water
• 2 lb yellow-fleshed potatoes such as Yukon Gold, peeled, cut into 1/2-inch cubes, and covered with water in a bowl
• 3 ears corn, cut crosswise into 1-inch pieces

Accompaniments:

• 1/2 cup chopped fresh cilantro leaves
• 1 cup heavy cream
• 3 tablespoons drained capers
• 3 California avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.

Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.

Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.

Serve stew with accompaniments in separate bowls.

Chicken Soup with Asparagus, Peas and Dill

Gourmet April 2003

• 14 cups chicken stock
• 8 fresh dill stems (stripped of leaves) plus 3 tablespoons chopped dill leaves
• 1 1/2 lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact
• 3 cups frozen baby green peas (1 lb; not thawed)

Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.

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Tags | cold, cooking, easy dinner recipes, Food, recipes, winter