Michigan 
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
Prep Time
10 minutes
Cook Time
1 hour 35 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 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
Directions
- 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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