Mama’s chicken stew is a bit different than what we usually make around here. Light, with less fat, but still full of colors and flavors. She did use to make it in a classic way, but over the years, her cooking has become more and more light, and there was less and less roux and fat. This recipe has no ambition to substitute the classic one. Nor to say that it’s better this way. Simply, I wanna offer something slightly different to those who need or want to eat lighter.
You can’t go wrong with certain combinations. Chicken & lemon, or chicken & rosemary for example. Even better if you combine them. And what makes this dish special is the sweet and sour taste of caramelized grilled lemons. Simple perfection.
Imagine eating salmon that is so fresh that you can eat it raw without any fear. Because it’s been caught that morning and you just bought it on the fish market, right on the shore. And when it’s that good and that fresh, well, you really shouldn’t do much with it. Keep it prepared simple.
You can’t go wrong with ricotta and marinara when you’re stuffing pasta. So here is an idea on how to use it with jumbo shells.