Chicken Stew

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BLAND doesn't even begin to cover it. Not sure why others loved this recipe so much. I tried everything to improve the lack of flavor and nothing would do it. A colossal waste of ingredients. Ouch!

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This is a wonderful recipe. I made some modifications to the recipe. I marinated the chicken pieces with turmeric,salt and black pepper for 10 minutes before browning them in olive oil. The other preparations i followed exactly but i added cayenne pepper and paprika for heat. I brought the stew to a boil before simmering over low heat covered for 20 mins and another 20 mins uncovered. The result was a thick stew full of flavour. I love this recipe.

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Really good recipe. This was my first stew and it turned out great!

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Tastes good, but way too much chicken!

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Both of my guys loved it. It will be made again. I did make modifications but not many. I used extra carrots and left out the beans because the others don't like beans. I only used crushed tomatoes in a can and came out just fine. It is a keeper! Great for making ahead and keep in fridge until later on and it is all done...fabulous

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I followed the advice of many other reviewers and made some modifications, but nothing that changed the overall flavor. I like a lot more vegetables, so used 4 stalks of celery, about 1/2 lb of baby carrots slices into bite-size pieces, and a whole medium onion. Used a can of Italian style diced tomatoes, and an entire small can of tomato paste. Made it very thick, but I liked that. Also used the White Kidney Beans. Added some roasted chicken I had leftover, with skin removed and cut up into bite size pieces. Very tasty, will make it again sometime.

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This was surprisingly good for so little effort. I read some of the previous reviews and browned my chicken first. Also deglazed the pan with a bit of white wine and added some Herbes de Provence. Delicious!

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I love this recipe. I added extra vegetables. Would definetly make this again.

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I have no idea why I was looking to make a stew in the heat of the AZ sun, but decided to try Giada's because of it's simplicity. It was awesome! I followed the recipe (almost to the tee. I did add some small new potatoes to it to give it a bit more substance, but that's it. I would increase the carrots next time and perhaps garlic, but it's delicious just the way it is. It's getting harder to find chicken breasts with bones and skin, though, and they do have more flavor than boneless, skinless.

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Substitutions I made were Paul Newman's Sockarooni sauce instead of the can of tomatoes, dried spices instead of fresh, no celery but 10x organic carrots, boneless organic instead of ribbed breasts, and nix the beans. When I make it again I will add some small red potatoes to please my mate, a bonafide potato freak.