Think of it as Guidelines

The recipes of Chef Michael Smith are some of my favourite. Many of the dishes contain everyday items that you can find at any local store, and are very easy to follow.


Here is a brief video of Michael Smith and his take on cooking without a recipe.









Chicken Stew Review


This recipe used chicken thighs, which I appreciated as they are less expensive than the breast. I find that I frequently have chicken thighs sitting in the freezer and no idea what to do with them, so this was perfect. Also the ingredients were so few that you don't have to go running to the store with a list. Really all you needed was chicken and mushrooms (obviously), onions, olive oil, chicken stock, and wine.


Minimal work was required for preparations, and the most time consuming part was braising the chicken thighs (done on medium - low heat). Once the chicken was cooked the mushrooms and onions were sautéed and the stock and wine added it was as easy as covering the pot a letting it cook for an hour.


At first glance this dish appears to be overly simple, but once the stew was cooked all the flavours combined in perfect balance. Michael Smith's stew has this rich and rustic taste to it that brings about a nostalgic feel of Sunday dinners with the family.


I would highly recommend this chicken stew to anyone. To sum up the dish in one word - delicious!


For the entire recipe, or others like it, check out Chef Michael Smith's website.

I will add my own bit of advice.  When taking the lid off, be careful the steam is extremely hot. Ensure that you open the lid away from yourself or at least have oven mitts on. I learned the hard way that scalding your hand is not a pleasant experience.