Easy flavorful Italian inspired stew.

This is the story of how our daughter K. received her nickname. This happened back in 2003. We pulled into a campground in our motorhome after touring Yellowstone National Park. I knew we had to get more milk, so K., our other daughter J. and I walked up to the campground store to see if they had milk. They had an extensive grocery store for a campground store. While there we decided to look around the store as it was also a gift shop too. I might add the people looked at us like we were Martians. We actually were thinking the same thing about them! They probably were taken back by our thick Philadelphia area accents, which I never knew I had until people told me they didn’t understand what I was saying, especially in the Southern States. When we surveyed the store, it was very cluttered. So, J. and I were looking at some interesting souvenirs while K. went to get the milk. Suddenly we heard a commotion in the next aisle including a cry from K. I moved toward the noise quickly, only to find K. standing right in the middle of a box of loaves of bread! I blurted out, “WHO IS THE DING DONG WHO PUT BREAD ON THE FLOOR???!!!!! Well the camp store owners made me buy 6 loaves of crushed bread. Three whole wheat and 3 white. Apparently, as K. came around the corner walking toward the milk cooler, she didn’t see the bread on the floor in boxes. She wound up tripping and to save herself, she jumped into the box of bread on the floor. It didn’t help that I couldn’t keep from laughing hysterically. Of course the Owners behind the counter weren’t amused at all, which made the situation even funnier. The three of us went back to the RV laughing until our sides hurt. We managed to get two whole loaves of undamaged bread out of the six. So I dubbed K. with the nickname of “Stomping Bread!”

This chicken dish is easy enough to cook while luxury camping which in reality is what one does in a motorhome. All of the conveniences of home.

• 1 tablespoon olive oil
• 4 chicken thighs
• 14.5 ounce can diced tomatoes (I use Hunts with Basil & Garlic)
• 1 cup chicken broth
• 2 shallots
• 1/4 cup sherry (sweet version)
• 1 garlic clove minced
• 1/4 cup Worcestershire sauce
• 1 tablespoon basil
• 1/4 cup cold water
• 2 tablespoons flour
• Salt & pepper to taste ( I omit these)

This recipe was created on a gas stove, so cooking times may be different on an electric one.

1. In a skillet on medium high heat, brown the chicken thighs about 3 minutes per side.
2. While chicken thighs are cooking, place bottom of tagine on gas stove and add chicken broth, sherry, and Worcestershire sauce.
3. Turn flame to low. (If using electric, use a diffuser so tagine is not sitting directly on burner coil, and follow directions for use).
4. Peel shallots, and discard skins, and slice.
5. Place shallots in a microwave safe dish and microwave for 2 minutes, stir and microwave for another minute.
6. After chicken is browned, add it to the tagine.
7. Add the tomatoes, garlic, basil, and shallots.
8. Add flour to water and whisk until blended.
9. Then add it to tagine.
10. Add lid, and cook on a low flame for 3 hours.

Preparation time: 15 minutes

Cooking Time: 3 hours, 9 minutes

Servings: 4