Southwestern Spiced Chicken & Black Bean Stew
Sheri inspired me to get out an older issue (March 2003) of Fine Cooking to make Southwestern Spiced Chicken & Black Bean Stew. It was delicious. I think I will make it to go in David & Ashley's freezer the next time I visit them and the twins.
I took Sheri's lead and pulled the chicken off the bone after simmering it. I think it would be weird to serve stew with whole thighs in it. I didn't garnish it with sour cream or fried tortilla chips, as suggested, although I suspect either or both would be good. We had it with a small pan of cornbread, and that was a nice match.