Chicken Stew

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: One Pot Meals

Rated: 5 stars out of 5Rate itRead users' reviews (431)

• RECIPE
• COMMENTS & REVIEWS(431)

Showing 1 - 20 of 431

• recipe Chicken Stew
  KRIS Chelmsford, MA 03-07-2010

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  Delicious!

  Rated: 5 stars out of 5

  I LOVE this! I add whatever veg are in my frig at the end of the week and also add RPFs (Red Pepper Flakes). It is SO hearty that I'm not hungry in the afternoon if I have this for lunch! Thanks Giada - Yummmmm

• recipe Chicken Stew
  Jennifer Saint Charles, IL 03-01-2010

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  Wonderful, hearty dish

  Rated: 5 stars out of 5

  I think the key to this recipe is to brown the chicken in 2 TB of evoo (in 2 batches if necessary), then remove chix and saute veggies (add more oil if needed) for 5 minutes or so before adding tomatoes, broth, etc. The browned bits weren't coming up enough while sauteing the veggies, so I just added a TB of chix broth and deglazed the pan. Also added 3 cloves of garlic to veggies. The second thing that gave this dish some needed add'l flavor is to season the chix before browning...and thanks to the reviewer who mentioned using steak seasoning! The Montreal Blend added some nice flavor and bite to the chix meat. For the chix, I used 2 1/2 lbs of legs & thighs, skin removed, since they were on sale, and they cooked nicely in the stew for 30-35 minutes. The meat just fell of the bone as I shredded it and added it back in. Add more broth if you like your stew soupy. I thought 1 can of rinsed great northern beans was perfect with this dish, but I could also see adding pasta or rice. This is a wonderful recipe...easy to tweak but make sure to brown the meat first!!!

• recipe Chicken Stew
  Gary Brick, NJ 02-23-2010

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  This Recipe is a Good Start

  Rated: 4 stars out of 5

  I will admit, I cook a little on the flavorfull side...meaning more spices, but not heat. I've made this a few different ways, none of which is cooking the chicken in this fashion mentioned here. One way is to use 4-5 boneless, skinless chicken breasts, seasoned, browned in olive oil & butter for 4 minutes, then simmered for 1 hour in chicken broth (enough to cover the meat) with onions...carrots...and celery. Retain the broth, discard the veggies and let the meat cool and cut into pieces to prepare the stew. The other way I do it is to use 10 boneless, skinless chicken thighs (dark meat), seasoned and browned for 8 minutes in the same manner...but this time I just let them cool, cut them up and proceed with the recipe. When I season the chicken before browning in my Dutch oven in either version, I season the meat with Montreal STEAK seasoning, which for me has every spice I need in there to do the trick. I too use PLENTY of fresh garlic...6-7 large cloves, 3 medium onions, 20 or so baby carrots, 3-4 celery sticks, some baby portabello mushrooms, some frozen corn, one can of diced tomatoes, and I use one large can of DelMonte diced potatoes (instead of peeling) that break down just perfect to thicken the gravy. If you like a more tactile texture on the tongue, also add a can of small white beans as well. To alleviate the blandness, try adding a table spoon of chili powder for some body and a dash of red pepper. You won't taste the heat at all but it gives the stew a nice background taste....oh, and don't forget a few grindings of nutmeg for a nice floral taste and fragrance. Keep tasting it for flavor, because II use the Montreal steak seasoning for browning, I watch how much salt & pepper I add later. Sounds like a lot, but boy does it taste great. Good Luck!

• recipe Chicken Stew
  Latosha Fairburn, GA 02-04-2010

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  Needed more than salt and peper...I had to spicy it up!!!

  Rated: 4 stars out of 5

  I am glad I read the reviews before preparing this dish. First I seasoned my chicken with onion powder, garlic powder, cumin, paprika and a little cayenne pepper. I also added some garlic and butter to the onion, celery and carrot mixture. I used 26 oz of chicken stock (instead of broth) and added 4 bay leavesand a can of tomato sauce. I also seasoned the base with fresh ground salt & pepper,rosemary, thyme and cumin. I replaced the kidney beans with potatoes and added 3 T of butter after removing the chicken. After I put the chicken back in I let it simmer for 15 min with the lid on. Then I let it rest until dinner time. I served it with sour dough french bread. Yummy!!!

• recipe Chicken Stew
  Mary Wilmington, MA 02-01-2010

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  Needs sopmething....

  Rated: 3 stars out of 5

  Just too bland - needed spicing up.

• recipe Chicken Stew
  Jamie Atlanta, GA 01-17-2010

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  A real crowd pleaser!

  Rated: 5 stars out of 5

  I made this chicken stew for a large group gathering. I doubled the recipe and it worked just fine. I did decide to add quite a bit of garlic (from the suggestions of other rater suggestions). It was so tasty and didnt' take long at all to prepare. I'm definitely planninng o making it again and again.

• recipe Chicken Stew
  Leslee Alamo, CA 01-11-2010

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  So easy and everyone loved it!

  Rated: 5 stars out of 5

  I decided to try it after all the reviews - and of course everyone is right it is great. Here are the few adaptations that I used: added 2 cloves of garlic Used small white beans instead of kidney Made large crunchy croutons to place on top - I will always add these! I served it with fresh grated Parmigiano Reggiano for the top and my girls loved it. Next time I may add some of the saved parmigiano rind to add in the broth for additional flavor. This will be a new staple in my fall/winter line-up!

• recipe Chicken Stew
  Paul Grand Forks, ND 01-10-2010

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  Easy, delicious, and tasty

  Rated: 5 stars out of 5

  I made this recipe with bone-in chicken thighs and a healthy amount of cumin. I used extra celery, carrots, and bay leaves. I let the stew cook overnight and .... wow. This is an excellent, filling, satisfying dish. I recommend this for anyone who loves stews, chicken, and beans....this will surely be made again by this cook many times.

• recipe Chicken Stew
  null null, null 01-03-2010

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  Sunday Dinner - Yum!

  Rated: 5 stars out of 5

  Added a few things : one tablespoon butter with the evoo, one teaspoon cumin, 2 cinnamon sticks, one tablespoon diced ginger, one lemon diced, extra garlic, and a can of chick peas. Cooked on low heat for 2 hours. Served with warm crusty French bread. It is a keeper.

• recipe Chicken Stew
  felicia norwalk, CT 12-22-2009

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  Good but needed more flavoring!

  Rated: 4 stars out of 5

  I actually added alot of garlic as well as squash and a can of tomato sauce. I also added salt & pepper. I put grated cheese on before serving. it came out great!

• recipe Chicken Stew
  Frank Louisville, KY 12-08-2009

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  Wow...delicious!

  Rated: 5 stars out of 5

  This was delicious...came in handy for a December meal especially with everything going on holiday wise. Only problem was the chicken was not cooked after 25 minutes...so i cooked for an additional 30 and it was perfect. I doubled the recipe, added chopped garlic in with the vegetables, used italian diced tomatoes, and paste and added italian seasoning also. Came out fantastic! Served with garlic bread and a a caesar salad. Tastes awesome the next day also. Keeper definitely. Big fan of the One Pot Meals!!!!

• recipe Chicken Stew
  Kent Corona, NY 12-08-2009

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  Outstanding

  Rated: 5 stars out of 5

  I absolutely loved it, so did my roommate and my girlfriend. I took notes from the reviews and added garlic. Just because I had quite a bit, I doubled up on celery [four stalks] and also i used boneless chicken thighs...took it light on the salt as well, I let the celery and canned beans add the majority of the saltiness, but I did add a tiny dash.

• recipe Chicken Stew
  Amie St. Augustine , FL 11-29-2009

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  Perfect

  Rated: 5 stars out of 5

  I have made this chicken stew for years and it is the best!

• recipe Chicken Stew
  Lisa Indianapolis, IN 11-20-2009

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  Better in the Stock Pot

  Rated: 5 stars out of 5

  To make this recipe cook faster, I use rotissire chicken and cook in the stock pot. Be sure to add garlic. Makes for a very quick brown bag lunch through the week. Yummy!

• recipe Chicken Stew
  Amy Valley Stream, NY 11-18-2009

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  YUMMY YUMMY

  Rated: 5 stars out of 5

  this was really good i just made it and my daughter loved it she 2 1/2 i used the other readers suggestions i added garlic and also i browned the chicken with alittle of the onions first...and i also added half a packet of sazon seasoning and i served it over rice it was good

• recipe Chicken Stew
  susan bayside, NY 11-15-2009

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  LOVE IT!!!!!

  Rated: 5 stars out of 5

  This is a family favorite!!! My husband begs me to make this!! I tend to use more chicken than is called for but we like our stew meatier. This is a perfect recipe to add your own personal touch.

• recipe Chicken Stew
  Miriam Shrewsbury, MA 10-26-2009

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  Good base

  Rated: 4 stars out of 5

  The first time I made this I thought there was something missing so I checked the recipe, it was a little bland for my taste. I had to add salt & pepper. Other than that it was a nice stew and a good consistency. Now I consider it a good base and add more seasonings, different veggies depending on what's in season and it's always a hit with my family. You have to add more flavor as noted by alot of the reviews.

• recipe Chicken Stew
  Bill Laguna Niguel, CA 10-19-2009

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  Excellent Family Fare

  Rated: 4 stars out of 5

  This is a fantastic recipe for family fare and has been made numerous times for my family. I did not rate this as a '5' simply because I do not feel this would hold up on a highly rated restaurant menu as it is written. That being said, this is a great dish to serve at home and would be loved by all. It is very much welcomed here during the fall and winter time as it is hearty and warms the innards. I have made it according to the recipe and have also deviated a bit by adding just a little cooked pasta or cooked diced new potatoes but no matter how I prepare it, the family loves it.

• recipe Chicken Stew
  Diane Sussex, NJ 10-05-2009

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  We love this stew!

  Rated: 5 stars out of 5

  Such a simple recipe but yet so comforting. I don't always add the kidney beans but I have added green beans or zucchini. It is so comforting and great served with crusty bread. My son asks for it...and that is a picky eater. I sometimes use a store bought rotisserie chicken and it speeds things up and gives it a richer flavor if seasoned. I love Giada and her pure country Italian dishes.

• recipe Chicken Stew
  MICHELLE Lynchburg, VA 10-02-2009

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  nice

  Rated: 4 stars out of 5

  This stew was nice. I certainly added to it. I think it would have been bland without the additions. I added garlic, broccoli, red peper flakes, garlic salt, Mrs. Dash original blend, and black pepper. I also subed pinto beans for the kidney beans and sub dried basil for fresh. This would be good for someone feeling uder the weather or on a chilly winter evening. I definately suggest putting your own spin on it!

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