Summer Vegetable and Chicken Stew

Recipe by Farmers’ Chef Stacy Murphy

Okra
Onion, diced
2 chili peppers, chopped
Garlic, minced
Zucchini, roughly cubed
Summer squash, roughly cubed
Eggplant, roughly cubed
Grape Tomatoes
4 chicken thighs, bone in
1 can chopped tomatoes
16 ounces chicken stock
2 sprigs fresh thyme
5 leaves sage, stem attached
5 leaves basil, stem attached
1 bay leaf
Olive oil
8 ounces white wine
Salt and pepper

Preheat oven to 425 degrees. Remove stems and tips from okra, then toss with oil, salt, and pepper to coat. Place in a single layer on a baking sheet and roast for 15 minutes. Remove okra and reduce oven to 375 degrees.

In large sauté pan, sear chicken thighs seasoned with salt and pepper skin-side down until golden brown. Turn and repeat, then place into a Dutch oven.

Add additional tablespoon oil to pan and sauté onions, 2 chili peppers, and garlic. Season with salt and, with wooden or rubber utensil, scrape the browned bits up from bottom of pan. Add zucchini, squash, and eggplant and sauté briefly. Add grape tomatoes and wine, letting the wine reduce and cook off.

Pour vegetables into Dutch oven over chicken, then add roasted okra, the can of chopped tomatoes, chicken stock, and fresh herbs. Stir to make sure everything is submerged, then cover Dutch oven and cook in 375 degree oven for 2 hours.

When cool enough to handle, remove chicken bones and stems of herbs. Shred chicken and add back into stew, stirring carefully so it doesn’t get mushy. Serve warm, sprinkled with good quality pecorino cheese and a nice slice of fresh bread. Can also be used as a sauce for either rice or pasta (or anything really).