Chicken Stew

"Very delicious comfort food!"
 
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photo by delonix regia photo by delonix regia
photo by delonix regia
photo by Lady RaRa photo by Lady RaRa
photo by Lady RaRa photo by Lady RaRa
photo by Anonymous photo by Anonymous
photo by Laurita photo by Laurita
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat oil in large pot, saute onions for 2 minutes.
  • Add next 7 ingredients.
  • Bring to a boil.
  • Add potatoes, carrots, and chicken.
  • Simmer until vegetables are done, about 30 minutes.
  • Thicken with cornstarch if you like a thicker stew.

Questions & Replies

  1. Sounds delicious, but it doesn't say whether or not the chicken should be cooked before adding. I think I'll use cooked chicken. Has anyone used it uncooked?
     
  2. Please what quantify of ingredients can i use for one bag of rice.
     
  3. Is the added chicken precook or cooked with the vegetables?
     
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Reviews

  1. This was such a delicious meal!! So easy to prepare and all in one pan. I kept to the ingredients exactly although I whizzed the tomatoes in the procesor(son doesn't like lumpy! tomatoes). Didn't need to add cornflour, it was thick enough. Thanks so much for posting. This is one that will be cooked again and again and again......
     
  2. I found this to be a top rate recipe. My DH and I thought it to be an incredible mix of flavors. Will make again for sure. I did add cornflour for thickness and it went well with crusty rolls. Next time I may add celery. Well done, Inez!
     
  3. The BEST chicken stew I have ever had. I added some rutabaga and parsnips to it. Excellent:)
     
  4. A very nice stew indeed. The aroma of bay leaf and thyme took me back to when I was a kid. My mum used to make something similar. I let it simmer for longer as I do with all stews. They seem to have a richer flavour that way. My two year old doesn't like stews but I put it in a blender for him and turned it into soup. He loved it!
     
  5. DELICIOUS!!!!! And oh soo easy!!!!!! I doubled the Thyme, garlic and Bay Leaf, and used a can tomato's with garlic and onion (it was all I had). This is a definite keeper.
     
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Tweaks

  1. I made a couple of changes here to the recipe. First, adjusted the amount to 6 servings. I ran out of chicken breast so I trimmed some boneless, skinless thigh meat and added that in. I also added 1 Cup of green beans and about 1/2 Cup of peas. The recipe didn't specify ground or thyme leaves, and all I had was the ground thyme, so I took a guess and used that. I also threw in 2-tsp. of parsley because I use it all my soups and stews. I used a little less garlic because I'm not a huge fan of garlic (about 1-tsp instead of 1 1/2) and an extra half tsp. of salt. Finally, instead of thickening it with either flour of cornstarch, I used about 1 cup of instant potato flakes! It doesn't lump and you don't have to use cool liquids to dissolve them! It's probably more nutritious than either flour or cornstarch too! <br/><br/>Note: Using the ground, the thyme taste really came though, but unless you have an aversion to thyme, I thought it came out wonderful!
     
  2. This exact recipe I haven't tried BUT my mom makes a similar stew for my family and I every winter. My mom would substitute those carrots in for Lima beans! Beans rock this chicken stew. However if you have to have your carrots too just add some lima beans to the mix..makes it heartier and more satisfying.
     
  3. I used a can of Heinz Winter Vegetable Broth instead of the chicken broth. This meant I didn't need to thicken up the stew at the end, it was just the right consistency. Very easy recipe, perfect for putting on the stove and forgetting it until it's ready. Strangely, the sauce, before I added the veg and chicken, tasted just like the jars of pasta sauce I buy from the supermarket... hmmm... Anyway, great. Will make again! Thanks!
     
  4. This was great. I substituted the thyme for italian seasoning, and switched 1/2 cup chicken for 1 cup mushrooms and 1/2 cup red bell pepper to make the stew last longer. I blended a tablespoon of cornflour in with the stock to make it thicker too. Tasted great first time round, and even better the next day. This will definately be made over and over in my house.
     
  5. Delicious,more than 5*s to me. I used leeks instead of the onions,olive oil to saute them. I used ground thyme, and followed the recipe as written.DH thinks the stew is great.Says it's "good stuff"I don't wait for fall & winter to make stews,I make them any time of the year. Nez, thanks so much for sharing this wonderful recipe :0)
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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