| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 602 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 46 g |
| Cholesterol | 100 mg |
| Sodium | 1149 mg |
Reviews
I really liked this. I only gave it 4 stars because I made a few changes and a few enhancements. I used fresh ginger instead of the powdered. I also used fresh garlic instead of the spray. After bringing it to a boil, I let it stew, covered, in the oven for about 90 ish minutes at 300. It felt a little bland so I added some siracha (maybe two tablespoons?) and some more grated ginger (maybe a tablespoon?). Then threw in some spinach (why not?!) and cooked it on the stove top a bit longer and served the whole thing over egg noodles. Very comforting and tasty, my husband and daughter were big fans!
I’ve never reviewed a recipe, but had to because my husband liked it so much. He told his coworkers about it, and said he never wants beef stew again! This is an awesome recipe!
Delicious and easy to follow. My family loved it!
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.
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!!!
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.
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.
I too used fresh ginger and and added 1/4 head of red cabbage I had leftover (it is a stew). Will definitely be making this one again.
This has become our favorite chicken stew. I sub 2 cloves minced garlic for the spray, and a little chopped fresh ginger for the powder (or leave out if I have no ginger.) The flavors are wonderful together.
My husband and I both agreed that the flavors were wonderful! The only problem we both had was that it didn’t have enough broth? I even added more broth than it called for. Next time I would put in less potatoes and more broth. I am going to use my thick left overs for a filling for a pot pie! This is a keeper for sure.