Chicken Stew

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I added parmesan rind to give it even more flavor! Used rotisserie chicken and rotisserie chicken broth and chopped fresh cherry tomatoes.....I always try to use what I have on hand instead of wasting time running to the market.....used green beans instead of kidney beans.....was just great!

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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

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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!!!

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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!

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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!!!

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Just too bland - needed spicing up.

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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.

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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!

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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.

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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.