Autumn

As you know, dear reader, I am a fall/winter addict.

Yes, yes.  Those of you in the Washington area will be all up in my grille insisting I stop such blasphemous talk.  Basically the last two summer have been a complete wash save a few days.  Which I am happy as a clam about.  But still...I yearn, for the fall, for the crunch of leaves, for the chill of winter.  And so, as I have been dreaming, I also have been thinking...about winter stews, about generally cooking and hibernating and I cannot wait.  And thus began the search for winter "stick to your ribs" recipes.  Just check this out.  (of course I wanted to pot a scrumptious looking food photo with it, but wouldn't you know it, this was posted with RAW CHICKEN BREASTS.  Come-on dudes at http://www.grit.com/food/recipes/chicken-stew-recipe-zkcz12zsie.aspx .  I like your easy recipes, but you gotta update your photo.  I am imagining this served with some crusty bread, heavily buttered and perhaps I am wearing sexy flannel owl or cowboy print PJs.  Sigh

Southern-Style Chicken Stew Recipe

4 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch pieces
3 tablespoons olive oil, divided
1 medium onion, chopped
1 can (14.5 ounces) low-sodium chicken broth
3/4 cup plus 3 tablespoons water, divided
2 sweet potatoes, cut into 1-inch chunks
1/2 pound cooked smoked sausage, such as kielbasa, sliced into 1/2-inch-thick rounds
1 bunch (about 1/2 pound) collard greens, rough-chopped into 2-inch pieces
Hot sauce
In large bowl, mix together 3 tablespoons flour, salt and pepper. Add chicken and toss gently to coat.
In 5-quart Dutch oven or heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat. Add chicken, then reduce heat to medium and cook for 10 minutes, or until golden brown, turning occasionally. Transfer chicken to plate.
Add remaining oil to pot over medium heat. Add onion and cook, stirring occasionally, for 3 to 4 minutes, or until translucent and just beginning to brown.
Increase heat to high. Add chicken broth and 3/4 cup water. Scrape up any browned bits. Return chicken to pot, and add sweet potatoes and smoked sausage. Bring to a boil, then reduce heat, cover and simmer for 5 minutes.
Make paste with remaining flour and remaining water.
Uncover pot and whisk in paste. Continue to simmer for an additional 5 to 6 minutes, or until chicken is cooked through, potatoes are tender, and liquid has thickened.
Stir in collard leaves and simmer for additional 2 minutes. Serve immediately, with hot sauce on the side. Yields 4 servings.