This dish was named this way because it was created on homecoming weekend for many of the local colleges.  It definitely falls under the category of “comfort food.”   We call it a stew because it has a lot of solid ingredients, but it could also be considered a soup, as it is very liquid.  Either way, it is very satisfying and tasty, and will be made again.

Ingredients

• 5-6 Chicken thighs
• 1 medium onion, diced
• 5-6 cloves garlic
• 1 bunch of green onions, diced
• 1 leek, cleaned and chopped (white and light green parts only)
• 1 chopped red bell pepper
• 1 quart mushrooms,   chopped
• 1 quart Brussels sprouts, halved.
• 4-5 red russet potatoes, cubed.
• 8 oz. snow peas
• 1 tsp rosemary leaves
• pinch thyme
• 1 tsp tarragon
• 32 oz. chicken broth
• salt to taste
• pepper to taste
• 1 bay leaf
• 2 tbsp olive oil

Season the chicken pieces with salt, pepper, tarragon, and rosemary.   In a large stew pot, heat the olive oil and brown the chicken, and then remove the pieces from the pot.   Lower the heat to medium, add the onion, leeks and garlic, and stir until they are translucent.  Add the bell peppers, and the snow peas, and mushrooms and saute together until all is soft.  Add the Brussels sprouts, the potatoes, the chicken pieces, and the chicken broth, and bring the heat up to a simmer.   Add the bay leaf and thyme, reduce heat to medium low, cover and simmer for about 45 minutes to an hour, until the chicken is falling off the bone.  Ladle into bowls and serve hot.