**This recipe is from our Tastemakers interview with Shelley Klein Armistead. Read the full story here!**
This dish is incredibly easy — it takes 20 minutes to prepare and an hour to cook, with minimal watching. It can be made over an open fire or on a stove top. I am a huge fan of Staub cast-iron pots: they don’t get damaged in the fire, work equally well stove top or fire, they last forever, and the best part is you can serve directly out of them. I am a big fan of minimal washing up! The fire adds its own flavor, and the cooking component is so low maintenance (aside from moving some logs to control the heat.)
I have made this stew using organic chicken thighs (as I prefer the flavor to breast) but have also replaced the chicken with fish fillets, or a mixture of all sorts of mushrooms for a veggie option.