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Chicken Stew Recipe

Chicken Stew

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (496)

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Average Rating:

Total Reviews: 496

Showing 31-40 of 496

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  • on July 06, 2012

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    I thought this too bland also, but please note that the longer it sits, the better it tastes. I added a large clove of chopped garlic (why wasn't there garlic??, 1/2 t. dried oregano, 1 T. of lemon juice plus more salt and pepper. Used a small can of tomato paste (instead of 1 T., white cannellini instead of red kidney beans and a 32 oz. box of chicken broth instead of 14 oz. Just keep cooking it down, the flavor is fantastic.

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  • on May 23, 2012

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    This recipe was super easy to make and my family really enjoyed it. I definitely recommend this one.

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  • on May 19, 2012

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    What?!?!?! I wasn't sure about this combination, or maybe I wasn't in the mood, but this turned out WAY better than I expected! It was delicious! Didn't change a thing. Perfect dish!

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  • on April 04, 2012

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    Nice, versatile stew. I fogot the bay leaf but it was still fine. Used canellini beans instead of kidney beans and sauteed all the veggies but added mushrooms, garlic and red peppers and more tomato paste. I put about 1/3 of a lemon in while simmering, freshened it up a bit. I did fresh and dried basil at the end.I browned up boneless skinless thighs and then diced them as I am not a fan of breast. I let it simmer down longer, nice stew consistancy. A little french baguette on the side and it was a great dinner and excellent for lunch the next day. I wonder how well it freezes....

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  • on March 23, 2012

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    This was good for a winter night. Not like a regular stew, and a little bland so I added Mrs. Dash to it to give it a little flavor boost.

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  • on March 11, 2012

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    I have cooked many recipes from Food Network, but this is my first rating. I made this tonight, but had to improvise a bit. Didn't have fresh basil, so I used dry. Tomatoes I had were fire roasted with garlic, I only had boneless chicken breast and I didn't have kidney beans so I used garbanzo beans (all I had. My 'pantry modifications'. All in all it came out really good.
    I cut the chicken in to cubes, browned it first, scooped it out and then proceeded with the recipe. Tossed the chicken back per the recipe and cooked the rest of the way through.
    I only gave it four stars due to my modifications, and my kids aren't crazy about garbanzo beans, but I will be sure to make it again and stay truer to the recipe.
    Thanks Giada!

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  • on March 06, 2012

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    Such a simple and delicious recipe! A new way to sneak in some veggies to the other half! I added 1 tablespoon of tomato paste to add extra flavor the second time and it was fantastic! Thanks Giada :

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  • on March 05, 2012

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    This was a simple and delicious recipe! It doesn't taste like a regular stew but a great chicken dish. Whole family loved it. Thanks Giada!

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  • on March 01, 2012

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    This stew has become a staple in my recipe box, with a couple of minor changes. I use a full 32 oz box of chicken broth and a full 6 oz can of tomato paste, which helps to thicken the sauce. I also add garlic (so suprised the recipe doesn't include it and granulated chicken bullion instead of salt, which gives it a richer, chicken flavor. Since there is more liquid, I increase the amount of spices to taste. I use jarred chopped basil because the flavor is much more intense, which means you need to add a little at a time until you get the intensity you prefer.

    I just made this last night and used kidney beans but I think next time I will use cannellini beans. They are a softer bean and to me are more fitting for an italian stew.

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  • on February 28, 2012

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    No flavor! I added quite a bit of garlic but this stew turned out incredibly bland (and other than the garlic I followed the recipe. So bland nobody in my house ended up eating it and it got tossed, which we rarely do. I don't know how this recipe has so many stars.

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