Chicken Gingersnap Stew

Chicken Gingersnap Stew


The gingerbread house. Every year the best part of decorating/the bane of my existence. Have you ever made one?  I am not so crafty that I bake it from scratch, but I do add my own embellishments to the premade kit; Chex mix or pretzels for roof tiles, candy corn and chocolate for the bits and pieces, powdered sugar or coconut for snow. At the end of the day, I love the extra fun touch that it adds to my holiday decor, but as far as building it goes…after about 20 minutes of glee, I find myself sweaty and annoyed for the remaining 2+ hours of construction,  cursing my foolishness for yet again falling under the lure of gingerbread house building.  Admittedly all bad thoughts immediately evaporate as I proudly admire my creation, and all traumatic memories of house-building are long forgotten as I sit to build the next year.
But, not this year.  I mentioned that this season totally got away from me, and it looks like no house is happening this year.  As a consolation, and to feel one in some way with the gingerbread, I decided to remake the hasenpfeffer in a prettier way, substituting chicken dark parts for rabbit and making the whole thing a heck of a lot prettier.

This one I named simply chicken gingersnap stew because to call it hasenpfeffer would be inaccurate since that technically means hare stew, and we do try to be accurate here at the HB.
Recipe notes:
The whole thing comes together rather nicely and the meat falls off the bones. I’d advise against using chicken breast for this because I wager it’d come out un-nice and dry.  
I saw gluten-free gingersnaps galore. If that’s your thing, this should be in your wheelhouse.
I imagine this would work in a slow cooker.  Set the timer for four hours on high and see how everything tests.
Chicken Gingersnap Stew
Serves 4
Dutch hare stew, hasenpfeffer remade with tender chicken.
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
  1. 4 chicken thigh, bone-in, skin-on
  2. 4 chicken legs, bone-in, skin on
  3. 2 tsp salt
  4. 2 tsp coarse ground black pepper
  5. 2 large carrots, coarsely chopped (about 1 cup)
  6. 4 medium size Yukon gold potatoes, chopped into 2" chunks
  7. 1 TB unsalted butter
  8. 1 large red onion, coarsely chopped
  9. 2 TB tomato paste
  10. 2 bay leaves
  11. 1 cup dry red wine
  12. 2 cups chicken stock, low sodium or homemade
  13. 1 1/2 cups coarsely crushed gingersnap cookies (7-oz bag)
  14. 1/2 cup fresh parsley, to serve
  1. Preheat oven to 375F.
  2. Season the chicken with the salt and pepper. To a large Dutch oven (or similar), melt the butter and brown the chicken, about 3 minutes per side. Once cooked, remove from the pan and set aside.
  3. Back to the Dutch oven, add the onion and cook until soft, about 5 minutes. Add in the tomato paste, wine and stock and bring to a boil.
  4. Add in the potatoes and chicken. Cover and place in the oven for about 1 hour, 15 minutes to 1 hour, 30 minutes until the chicken is fork tender and the potatoes are cooked and soft. Give it all a good stir.
  5. Mix in the parsley and serve hot.
The Hungary Buddha Eats the World
Written late into the night, rocking out to the N’SYNC Christmas album.  You know you like it.
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