chicken and vegetable stew with ginger
(1 rating)
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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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(1 rating)
yield
4 -6
Ingredients For chicken and vegetable stew with ginger
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1 ptbrussels sprouts
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1chicken, cut into 10 serving pieces
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16baby carrots, trimmed and scraped
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1 cparsnips
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1 cleeks, chopped, white part only
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12 smwhole onions
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2 sprigfresh thyme
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1bay leaf
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2 cchicken broth
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1 Tbspfresh grated ginger
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1 tsptumeric
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2cloves, whole
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1/2 cdry white wine
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2 Tbspworcestershire sauce
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fresh coriander leaves, chopped for garnish
How To Make chicken and vegetable stew with ginger
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1Trim the end of the sprouts and make a small gash in the bottom of each.
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2Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
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3Cover and simmer 30 minutes. Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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