As much as I love autumn, fall leaves, pumpkins and baking I am just not done with summer yet.
I want one more dip in my favorite swimming hole.
I want to sit on a beach and drink cold beer.
I want to run and sweat and curse the heat and humidity and the bugs plastered to my hot sticky face.
I want to watch as thunderstorms roll in from the comfort of my front porch swing and listen to the rain drops pelting the highway.
Summer time I am so not done with you yet.
Today clouds covered the sun and I did enjoyed a beautifully over cast cool August day, I did give in to every thing I love about the fall and made Chicken Dijon Stew in my crock pot. I might have been cooking stew all day but I did not however turn on the oven here, as I am still holding out that maybe some how this is still summer time.
Chicken Dijon Stew
2 chicken breasts
1 onion, sliced into chunks
2 russet potatoes, sliced into chunks
2 carrots, cut into chunks
2 cups water
1 tsp tarragon
1 cup sour cream
1/4 cup Dijon mustard
1/8 cup whole wheat flour or almond meal.
Throw the onions, chicken, potatoes, carrots and water into a crock pot. Turn on high and let cook for one hour. Remove the chicken breasts, let cool ten minutes and shred the chicken. Return the chicken to the crock pot and add the tarragon. Allow to simmer on low for 1-3 hours. Mix together the sour cream, mustard and the Dijon. Mix this in to the crock pot. Turn off the crock pot and let the flavours mix for twenty minutes before serving.