This stew is delicious, but I did alter it some to make it thicker and to adjust to my family's taste. The recipe didn't specify how much butter to use, so I used a 1/4 c and sauteed chopped onion, celery (with leaves)and 2 cloves minced garlic. When the onions were translucent, I stirred in a 1/2 c. of flour and then added 1/2c. white wine and 5 1/2 c. chicken broth stirring with a whisk and had no problem with a thin broth. I also used fresh chopped carrots and potatoes and frozen corn and beans and cooked all in the stew until softened - adding peas and chopped parsley at the end. Loved the basil. Can't wait to serve this again with either dumplings, biscuits or homemade bread. Very good and filling which makes it a winner at our house. Thank you!
My family really enjoyed this stew!! I made it for a large 9" X 13" chicken pot pie and it was very good!! I just omitted the mushrooms. But it is excellent for a larger size pot pie which is something I have been looking for for a long time. Thank you very much for sharing this recipe.
This recipe was very easy to prepare and we loved it, was even better the next day! It's very hearty and AWESOME with toasted garlic bread!!!
This is a great stew. Cooking everything separately however seemed too much like work. I made this a one pot wonder. I browned the chicken then took it out and added the veggies. I cooked those until soft added the potatoes which I left raw and put chicken back in. Then I added the flour to make a roux from the oil and added the broth and seasonings. I let the stew cook till the potatoes were done. I still like others found the broth too thin so I thickened it with some corn starch and water. Great recipe!
It is finally fall in DC and the last couple of days have been windy and perfectly autumn! So what does that mean??? Time to bring out the warm and flavor filled soups and stews! I was craving a thick hearty stew and I completely found it in this recipe! As always I deviated from the recipe but in essence they are the same! I love onions and garlic so I doubled the amount within. I also added zucchini and greenbeans to the recipe. For the seasonings I substituted sage for oregano thyme rosemary and Adobo. I sauteed the chicken with Adobo poultry seasoning and italian seasoning blend. I added a little bit of flour to thicken the consistency and VOILA! a delicious soup that my friends could not help but taste. I highly recommend this recipe for those windy wonderful fall days....Enjoy!!!
I used corn starch mixed in cold water to thicken-about 3 tbspns. That took away any flour taste. Also used dry chicken bouillon and dry tomato bouillon for flavor-about 2 cubes each. Left out the salt.
Easy dinner....made a few changes to suit our tastes and it turned out good....it didn't thicken as much as I hoped though. 3 and a half stars. Thanks for the recipe.
Good conventional stew. No surprises. I used a left-over carcass (Oh! That sounds gross..) with lots of breast meat as well as some dark. Cooked all of the vegetables together then added the chicken and stock. It was very hearty and good. Mixed up and added some dumplings as it simmered. I found that a couple of Tbsp of Worcestershire perked it up and of course salt and ground pepper. Good recipe; when it is cooked take out a cupful and experiment with some spices and condiments to make it exciting. Expect praise.
My husband wasn't too sure when I told him what we were having but he changed his tune once he started eating it. I topped with dumplings to make it more like a chicken pot pie. The stew didn't thicken like I thought it should and my husband thought it should taste more "stewy" (Whatever that means.) I thought it was good. I didn't have all the veggies on hand so I substituted all the veggies for 3 cups of frozen veggies. I also slow-cooked it all day and it turned out very good.
