Chicken Stew with Gremolata

Kathie Carr

By
@kathiecc

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.


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Serves:

4

Prep:

20 Min

Cook:

30 Min

Ingredients

STEW:

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
2
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

GREMOLATA:

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

Directions Step-By-Step

1
STEW:

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.
2
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.
3
GREMOLATA:

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

About this Recipe

Course/Dish: Chicken, Chicken Soups