Kitchen-sink Chicken Stew

From "Everyday Food"

8 skinless chicken drumsticks

salt and pepper

2 Tbsp olive oil

1 large yellow onion, diced large

1 large carrot, diced large

1 large celery stalk, diced large

3 garlic cloves, minced

1 large russet potato, diced large

1 lb collard greens, stems removed, leaves torn

1 large 48 oz can vegetable juice (I used lamb stock)

2 tsp Worcestershire sauce (I used balsamic vinegar in place of last two ingredients)

2 tsp white vinegar

The nice thing about this stew is that you can use any combination of vegetables that you need to use up in the fridge, I would stick with the soup base of onion, carrots and celery, then be creative.

1. Season chicken generously with salt and pepper. In a heavy pot heat oil over medium-high. Cook chicken until brown on all sides, transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens. Add potato and collard greens; cook until greens begin to wilt.

2. Return chicken to pot; add vegetable juice and worcestershire. Bring to a boil; reduce to medium simmer, partially cover and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving.