I always get so excited around Halloween. There’s just something in the air that brings out that nostalgic happiness.
I remember going trick-or-treating as a kid with my best friend at the time. We would always have pizza for dinner and then walk around the neighborhood, grabbing as much candy as we could. We’d dump our bags at the end of the night and exchange the treats we didn’t want.
The costumes, haunted houses, and parties were all part of the fun growing up, and I have a lot of good memories of Halloween. These days, though, I find myself enjoying it a little differently. I used to feel like I had to go out and do something to make the holiday special, but I’ve come to appreciate celebrating in my own little way, too.
This year, that means staying home for Halloween.
My plan for the day is to carve a pumpkin, have a horror movie marathon, and make something comforting and seasonal for dinner.
I’m thinking about making a Dutch oven meal because everything comes together in one pot. I jokingly like to think of it as my little cauldron on Halloween. So, I’m making a savory chicken and vegetable stew.
It’s the kind of dinner that’s perfect for a chilly Halloween night, and it’s actually supposed to rain here in SoCal! This meal feels like a good fit for the evening.
It’s hearty and easy to prepare. Let it simmer while you decorate, light a few candles, or decide which movie you’re going to watch first.
Chicken & Vegetable Stew
A hearty Dutch oven chicken and vegetable stew filled with tender chicken, potatoes, and fresh vegetables simmered in a flavorful herb broth.
EQUIPMENT
1 Dutch Oven
INGREDIENTS
1½ lbs boneless, skinless chicken thighs cut into bite-sized pieces
2 tbsp olive oil
1 medium yellow onion chopped
3 carrots peeled and sliced
2 celery stalks sliced
3 garlic cloves minced
1½ lbs Yukon Gold potatoes cut into chunks
4 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and black pepper to taste
Chopped fresh parsley optional
INSTRUCTIONS
Heat the olive oil in a Dutch oven over medium heat. Season the chicken with salt and pepper, then brown it on all sides. It doesn’t need to be cooked through yet. Remove the chicken and set it aside.
Add the onion, carrots, and celery to the pot. Cook for about five minutes, stirring occasionally, until they begin to soften.
Add the garlic and cook for another 30 seconds.
Stir in the potatoes, thyme, rosemary, bay leaf, chicken broth, and browned chicken.
Bring everything to a gentle boil, then lower the heat, cover, and simmer for 25–30 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
Remove the bay leaf, taste, and adjust the seasoning. Add parsley if you’d like.
NOTES
Soul Kitchen Note: If you want a thicker stew, mash a few of the cooked potatoes into the broth before serving.
Serve it with crusty bread or garlic bread for an easy, satisfying dinner.
KEYWORD comfort food, stew
Making It a Halloween Night In
One of the things I enjoy about staying home is being able to do things at my own pace. I can wear my sweats, do a facial mask, and enjoy a bowl of stew while watching my favorite movies.
Here are a few things I’m looking forward to:
Set the mood. Light a pumpkin spice candle and enjoy the Halloween decorations.
Pick your Halloween movies. Whether it’s a classic monster movie, Beetlejuice, Halloween, or something you’ve watched a dozen times, choose a few favorites.
Have something sweet nearby. Halloween candy, cookies, or another favorite treat are all fair game.
If stew isn’t what you’re in the mood for, a couple of other easy dinner options are creamy tomato soup with grilled cheese or baked rigatoni with marinara and melted mozzarella. Both are great when you want a good meal without a lot of fuss.
This Halloween, I’m looking forward to good food, a little rain, some favorite movies, and an evening I can enjoy my own way.
Happy Halloween, and happy cooking!
What does your ideal Halloween night at home look like?
“There is no sincerer love than the love of food.”— George Bernard Shaw
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