I made a lovely wintery dinner because we had a cold snap, and I told Lee I'd make him whatever he wanted for his birthday. Feather Stew! It's a family recipe (Lee's family) and delicious. Pretty simple, or at least, our version was.
You take a bunch of chicken, preferably with skin and bones, and brown it in some oil with garlic. Add sauteed mushrooms and water until chicken and mushrooms are just barely covered. We didn't saute the mushrooms and used big mushrooms because they were cheaper here than the button mushrooms we'd typically use. I also am not a mushroom person, so we left them large for Lee.
Simmer until chicken falls apart, remove bones and skin and shred the chicken. Typically, you'd then refrigerate this overnight, and remove the layer of gross the next day. Re-heat (or use these fancy oil and fat sucking pads we found here and make it all in one go), then add some white wine and cream, salt and pepper to taste.
Serve over white rice with the wine you used to flavor it (we had a lovely Riesling) with some crusty bread. For dessert, apple pie! Mmmmm, delicious!