Dutch Americans celebrate New Year’s Eve with champagne toasts, fireworks, celebrations, and of course, delicious food. One of the culinary traditions associated with the turn of the year is oudejaarspot, a hearty chicken stew. It is the perfect warming dish for someone who may be planning to enact an American version of another Dutch New Year’s tradition: Diving into the frigid waters of the North Sea.
Recipe Servings: 6
- 2 lbs chicken, cut into bite-size pieces
- Salt, to taste
- Ground black pepper, to taste
- 3 Tbsp butter
- 1 small cabbage, roughly chopped
- 2 onions, chopped
- 2 carrots, chopped
- 2 bell peppers, deseeded and chopped
- 1 lb potatoes, peeled and chopped
- ½ celery root, chopped
- 8 oz chicken broth
- 16 oz red wine
- 2 garlic cloves, minced
- ½ tsp nutmeg
- Season chicken pieces with salt and pepper.
- Melt butter in a stock pot, add chicken pieces, and cook until browned and cooked through.
- Add remaining ingredients to the pot with the chicken and stir to mix well.
- Cover, reduce heat to low, and allow to simmer for at least 1 hour 15 minutes. Stir every so often but keep the lid on as much as possible.
- Serve warm, with crusty bread.
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