Chicken And Vegetable Stew With Ginger Recipe

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Chicken and Vegetable Stew With Ginger

Marsha Gardner

By
@mrdick1950

Stews, soups, chowders all remind me of cooler weather. We have Brussels Sprouts growing in our cool weather Southern garden. I love being able to go out and harvest them most of the winter.


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Ingredients

1 pt
brussels sprouts
1
chicken, cut into 10 serving pieces
16
baby carrots, trimmed and scraped
1 c
parsnips
1 c
leeks, chopped, white part only
12 small
whole onions
2 sprig(s)
fresh thyme
1
bay leaf
2 c
chicken broth
1 Tbsp
fresh grated ginger
1 tsp
tumeric
2
cloves, whole
1/2 c
dry white wine
2 Tbsp
worcestershire sauce
fresh coriander leaves, chopped for garnish

Directions Step-By-Step

1
Trim the end of the sprouts and make a small gash in the bottom of each.
2
Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
3
Cover and simmer 30 minutes.

Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve.

About this Recipe

Course/Dish: Chicken, Other Soups