The original name of this recipe is Half-Hour Chicken and Leek Stew. I lopped off the beginning because it took a bit longer. But it was worth it.
I came across this goody in my stack of untried soup recipes. It’s from the Food Network Kitchen’s The Chopped Cookbook: Use What You’ve Got to Cook Something Great. The recipe, a take on the classic Shepherd’s Pie*, says it takes 50 minutes to make, and that is about right. But contestants never get that much time on the Chopped TV show. Maybe the cookbook allows extra time for home cooks who are just as manic because we are making additional dishes.
I adapted this a few years ago from James McNair’s Corn Cookbook for my husband, who lived in Alabama at the start of his journalism career. He had related to me how Southern cooks greet the new year with collards and black-eyed peas to ensure good luck.
This is from a casserole cookbook called Bake Until Bubbly by Clifford A. Wright, but it’s really more of an Irish stew that’s baked in the oven. I like to double the recipe because it’s time-consuming (3 1/2 hours start to finish), and freeze half or give half away, as I did recently to a couple with a newborn.