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.

Rating:
★★★★★ 1 vote
Serves:
4-6

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

Step-By-Step

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