Chicken Stew with Gremolata

Kathie Carr


Here is another recipe I got from a friend in California. This one came from Better Homes and Gardens Magazine according to the not she gave me.

Gremolata is a mixture of spices: parsley, garlic, and lemon peel. Its very good with chicken.

I haven't made this recipe for a couple of years and don't have a picture. Drawing used is free clip art.

pinch tips: How to Carve a Whole Chicken




20 Min


30 Min



2 Tbsp
olive oil
2 lb
boneless, skinless chicken breasts cut in large bite sized pieces
1 lb
new potatoes
2 c
carrots, cut in 1 inch thick slices
1 c
fresh or frozen small whole onions
ribs celery, cut in 1 inch pieces
1 c
chicken broth
1/2 c
dry white wine or more chicken broth
1/2 tsp
dried oregano
1/4 tsp
dried thyme
1 medium
zucchini cut into 1/2 inch slices
1/2 c
evaporated skim milk
3 Tbsp
all purpose flour


3 Tbsp
chopped parsley
1 large
clove garlic, minced
1 tsp
finely grated lemon peel

Directions Step-By-Step


Preheat a 4 1/2 quart Dutch oven with olive oil over medium heat. Brown chicken in hot pan for about 8-10 minutes, turning to get each piece browned a bit. Drain fat.
Cut potatoes in large bite sized pieces. Add potatoes, carrots, onions, celery, broth, wine, oregano, and thyme to pot. Bring mixture to a boil. Reduce heat, cover, and simmer for about 20 minutes. Add zucchini and cook for 5 minutes more.

Stir together milk and flour. Stir into hot stew. Cook and stir until mixture is thickened and bubbly.

Sprinkle Gremolata over each serving of stew.

Mix together parsley, garlic, and lemon peel. Serve over stew.

About this Recipe

Course/Dish: Chicken, Chicken Soups