I’ve struggled with knowing how to write this post. It’s hard to just act as if nothing has happened when such tragedy has hit so close to home. It’s impossible to ignore and my heart is broken.
I’m sure you’ve heard plenty about how Oslo was shaken by the violent attacks last Friday so I won’t go into detail here. If needed, a quick search of cnn.com will get you all the information you want.
I don’t like giving a platform to extremists who perform such horrible acts by talking about them too much. But at the same time I feel that we need to remember those who are hurting. We need to pray for those who are grieving; for those who survived the horror that will not so easily be forgotten.
Those of us who haven’t been personally affected have the privilege of moving on from the tragedy much faster. I can’t imagine the hardship and sorrows yet to come for others who are not so lucky. My heart goes out to them, they are often in my thoughts and prayers.
Please pray for some measure of comfort for them.
It’s hard to pick up and talk nonchalantly about food in a time like this so I will be brief. This stew is quick to prepare, comforting on a rainy day, with the flavours of summer cooked in one pot until creamy and flavourful. If you crave a little bit of comfort on a warm and rainy day, this stew will help, even if just a little.
Summer Chicken Stew
- 4 chicken breasts
- salt and pepper, to taste
- 2 tablespoons flour
- 1 tbsp olive oil
- 8 slices bacon, chopped
- 400ml chicken broth
- 500g baby new potatoes, halved
- 200g spreadable cream cheese (about 3/4 cup)
- 200g sweetcorn (frozen, fresh or from a can)
- 200g cherry tomatoes, halved
Season chicken with salt and pepper; coat with flour. Heat oil in a large pot over medium heat. Cook chicken on both sides just until browned. Remove from pot and set aside.
Cook bacon in the same pot until crisp. Drain off excess fat. Stir in broth, browned chicken and potatoes. Cover and cook for 20 minutes or until chicken and potatoes are cooked through.
Stir in cream cheese, corn and tomatoes. Cook, uncovered, for 5 minutes until corn is cooked and cream cheese is melted.
Serves: 4
Adapted from Good Food.
