Herb Chicken Stew

Copyright 2000, Ming Tsai, All Rights Reserved

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 14 Reviews
Total Time:
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Yield:
4 to 6 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 14 reviews

  • on November 11, 2012

    Flag

    The gravy of the stew has a good tang. Don't be intimidated by the list of ingredients, this is an easy recipe. I had a small bit of frozen peas that I threw into the pot, and they added a nice perk of color.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 20, 2012

    Flag

    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!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 26, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Catalan Chicken Stew

Catalan Chicken Stew

By: Rachael Ray
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.