Chicken Stew

So good if the chicken cooked on the bottom of the pot gets boarder line burnt. Also left out the onion and it was great

I doubled the carrots and celery.

Delicious! Chicken was very tender.

Made it tonight...just delicious and so filling. Plus, have leftovers for lunch tomorrow!! So easy to follow and like someone else said, the prep was the longest part of the recipe. Made my own chicken stock (go me!) but used vegetable bouillon stock and omitted the celery as it's not something we would eat. Used larger soft potatoes instead of smaller ones which helped the thickening process and then added cornflour, but as a roux at the end of cooking, as I am coeliac so gluten free. Definitely a new favourite!

This was a big hit! I used breasts and thighs. I also put in rutabaga and turnip I had . One of each! Regular potatoes cut up! I did have rosemary so used a blend! It was delicious! Served with biscuits and jelly!

It tasted great but I freeze it for work. All the butter turns it an unappetizing grey. Still tastes good. Dairy does not freeze well.

When adding carrot, celery, onion to the pan - leave out the garlic for the first 5 - 7 minutes. Let the harder vegetables soften first, otherwise you run the risk of the garlic burning and going bitter. I normally always do this as I can’t stand burnt garlic but went against my gut and just followed along with the recipe. Lesson learnt!

sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again. Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot. Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened. Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

Truly an incredible soup! Made this for the first time and doubled so I can freeze. I followed the recipe to T and it’s perfect. I will say the prep took me much longer than suggested, but that’s typically the case when there is a ton of chopping to be done. For broth, I opted to use just chicken broth, specifically the organic better than bullion which is the BEST. Extremely satisfying. Make it!

I altered this to account for time and what I had in hand. I used chicken breasts cause I had no thighs. I also used my Instapot. I added some better than bouillon chicken flavor to kick it up a notch. It was tasty!

So good we didn't have leftovers.

I like more seasoning. I did a tsp of all spices. Loved it 5 outta 5 stars. Will make again

Very good. I added corn because we love corn. I omitted onions since my family can't have those. Will definitely make this again.

I might change up the herb seasoning and try again with beef.

So delicious! I could be happy using half the amount of chicken in order to save $. The second time I made it, I doubled it bc I wanted more leftovers. Since I didn’t have a pot big enough to accommodate the double amount, I threw it in the slow cooker after the browning with flour step. Left it in there for 4 hours on high. It turned out great.

Easy to make, very tastefull. Did not add celery, used a mix of herbs and some smoked paprika. Also a little bit less stock. Just because I did not have more.bChanged the small potatoes to the regular ones, just chopped.nBut it was amazing. Made these changes because it's a very versatile recipe, can make from what you have at the time. And my baby with my toddler loved it 😍

Less pepper, less sage and rosemary

Takes some time but worth it. Add your own flair with seasonings-- I put Tony Chachere's in mine. I also used canned chicken to save time.

so yum! i scaled it down to 4 servings. changes: didn't have celery, used mixed herbs instead of individual dried herbs, added spices to chicken (salt, pepper, chiptole, cumin), used more broth to make it more soupy

I made it with yams instead of potatoes. No celery, but added broccoli and some frozen corn. It was really good.

Very good! Hearty and delicious!

excellent! we could eat this all the time. a family of 4 with my daughters boyfriend loved this stew! absolutely wonderful.

Sunday meal for leftovers all week!

Just follow the recipe, it comrs out awesome.

Used chicken breast Added mushrooms and bay leaves

This was wonderful! Like a hearty chicken no-noodle soup. Full of flavor. I made stock with chicken quarters first. Used the meat and stock from that, so I added the flour when I sautéed the veggies — worked perfectly. It wasn’t fast to make (mostly my own fault), but very simple.

Photos don't do this justice.. Was sooo delish and most members of the family enjoyed this... I paired it with rice! :)

I used 2.25 pounds of chicken and it fed four adults. I used fresh parsley, thyme and rosemary. I used better than bullion veg and chicken flavors for the stock. I used a little chardonnay to deglaze. This is a great recipe but it takes a little longer than described.

Gorgeous! Really tasty and comforting. I cooked it in the instapot and was ready in 14 mins!

came out great! i used seeded serronto peppers instead of celery. everyone loved it will add this to regular rotation.