2057. Chicken Stew with Duck Confit and Cabbage
© Bruce Goodman 21 February 2021
Thanks so much, Kitchen Cheffie, for yesterday’s fabulous recipe on your website. I used it for dinner last night and everyone loved it, including hubby who doesn’t always eat everything I cook. He’s such a fussy eater! I have never tried Chicken Stew with Duck Confit and Cabbage before. It’s a winner.|
As I have said many times before in the comments on your blog, we like to eat healthy. So I omitted everything except for the water and cabbage. Besides, I didn’t have any chicken in the house. Your recommended cooking time was far, far too long and I ended up having to puree the cabbage into a soup because it had disintegrated too much. Seven hours at a low temperature is way too much. Also the yellowing outer leaves of the cabbage discoloured the finished product a little.
Another reason for adapting your recipe was that I didn’t know what Duck Comfort was. You need to explain things sometimes for your readers. I presume it’s some sort of “comfort food” so that was another reason for omitting that ingredient because of unhealthy overtones!!!!!!
I likewise wondered why you cooked it in the oven when the stove top would have been sufficient?
All in all, a wonderful recipe. It’s a keeper. One funny thing happened which I shouldn’t really tell but I simply must! The cabbage was home-grown, so when I took it out of the oven after seven hours there had been a good twenty or so earwigs hiding in the cabbage. They were cooked along with the cabbage! Let’s hope there were no slugs. Next time I’ll cut the cabbage up first – maybe into quarters. The earwigs didn’t matter in the long run because after I pureed everything no one noticed them.
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