The definition above is for soup but really works equally well for a meaty stew. Roving food writer Gunilla Blixt entered a recipe competition organized by the Chilean Cono Sur vineyards and winery. (A sure winner in our book but unfortunately impossible to vote for unless you're voting from Sweden)

Link To Gunilla's recipe: Soppgryta med bönor, rotfrukter, tomater och kyckling

If you're in Sweden, be sure to vote for Gunilla! The competition is for food bloggers, and five winners will be going to Paris to cook their recipes in front of Christopher Carpentier, well-known TV chef in Chile, and Adolfo Huarto, CEO of Cono Sur. Food bloggers from the United States, Chile, Canada, Ireland and Japan have entered along with 27 Swedish food bloggers.

Soup/stew with beans, root vegetables, tomatoes and crispy chicken

Serves 6
(The recipe was created for a chardonnay, the Cono Sur Organic Chardonnay)

6 chicken clubs with skin and bone
5 1/4 cup (1,25l) water
3 carrots
1 piece celeriac, 1/2 lb (250 g)
4 small potatoes
1 yellow onion
1 small leek
5 white peppercorns
1 1/2 tsp salt
3/4 lb (350 g) fresh broad beans, vicia faba, makes about 1/4 lb (100 g) shelled
0.5 lb (200 g) small cherry tomatoes
2 tbsp (25 g) sundried tomatoes
2 tsp smoked rapeseed oil
oil to grease the molds
possibly some more salt

You also need
slotted spoon
fine sieve

1. Place the chicken in a pan with the skin side up. Preheat oven to 225
2. Rinse and groom carrots, celery and potatoes. Cut one carrot into larger pieces and dice the other two small. Cut half of the celery into large chunks and dice the rest small. Cut the potatoes into quarters.
3. Cut the cherry tomatoes in half. Wash and clean the leeks. Cut the green into large pieces and shred the white small. Split the onion into wedges with the peel and all. Add all small root vegetable pieces, potatoes and shredded leeks into bowls and set aside.
4. Cover the chicken with water. Boil and skim with a skimmer. Lay the pieces of carrot, celery pieces, large pieces of leek and onion with shell, and add white pepper grains. Bring to boil again, reduce heat and simmer about 35 minutes.
5. Grease two ovenproof dishes. Cut the cherry tomatoes in half and the dried tomatoes into strips. Put them in one form, and sprinkle with rapeseed oil with a smoke flavor.
6. Shell the beans. Put the beans in a strainer and set it over the boiling soup. After a short while it is easy to remove the shells. Put the shelled beans in a bowl.
7. Remove the chicken from the broth when the internal temperature is 165°F. Put the chicken pieces to cool on a plate. Then loosen the skin gently. Put the skin in one oven-proof form.
8 Roast the skin in the oven for about 15 minutes. Set the mold with tomatoes and toast them in the oven at the same time with the chicken skin.
9. Strain the broth and pour it into a clean saucepan. Bring to boil and immerse the diced carrots, celery and potatoes. Let simmer until the potatoes are cooked through, about 10 minutes.
10. Carefully remove the crispy skin from the mold using a spatula, and let it cool on a rack. Cut out the bones from the chicken pieces. Keep the chicken warm under a lid or aluminum foil.
11. Pour the chicken broth into the sauce pan. Taste the broth and adjust the seasoning with additional salt according to taste. Add the shredded leeks and beans, and let the soup simmer for approximately 30 seconds.
12. Serving: Take out the form with the tomatoes from the oven. Cut the chicken into slices and put it up on hot plates. Divide the tomatoes next. Carefully pour in vegetable broth with beans around. Top the chicken with the roasted skin.

Helpful hints
-Allow the skin to be left on the yellow onion. It provides both flavor and a beautiful color to the broth.

-It Is important to skim off the protein the chicken develops, so that it does not remain in the pot as gray chunks.

-If You do not have access to smoke flavored rapeseed oil, using smoked sun-dried tomatoes will bring the same nice smoked flavor to the stew.