Ingredients
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
- Canola oil, to cook
- Salt and black pepper
- 2 onions, sliced
- 2 large carrots, peeled, 1/8-inch slices
- 2 ribs celery, sliced
- 3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
- 1 tablespoon dried thyme
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon ginger powder
- 8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990
- 1 tablespoon coarse ground fennel
- 2 tablespoons naturally brewed soy sauce
- 1 quart chicken stock
Directions
In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
PLATING: Serve in large pasta bowls with crusty bread.
BEVERAGE: Pinot noir
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By ladyjane211_5477492
Brea, CA
on February 20, 2012
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This is a great recipe!! When ever I make it I have to make enough to feed at least 10 people because all of our friends rave about it!!! A real must keep recipe. The herbs really make the stew. Once I bring it to a boil I put it in the oven on a low heat and let it simmer for a couple of hours and that give all the flavors time to marry!!!
By sab33
on January 26, 2011
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This was awesome. I did my own tweaking to speed this up, but the broth/gravy this made was fabulous! All those flavors, and yet none of them overwhelm. They just all blend together so happily.
By betterthanmama
North East
on November 04, 2010
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This recipe is very good. I make it in the crock pot (saute stuff in the pan first and leave it on for dinner. I never end up using 2 cups of flour, just 1 cup and if there is any flour left I add it to the leftover oil to make a rue.
Read all 13 reviews