chicken and vegetable stew with ginger

Name: Chicken and Vegetable Stew With Ginger
Yield: 4
Ingredients: 1 pint(s) brussels sprouts; 1 - chicken, cut into 10 serving pieces; 16 - baby carrots, trimmed and scraped; 1 cup(s) parsnips; 1 cup(s) leeks, chopped, white part only; 12 small whole onions; 2 sprig(s) fresh thyme; 1 - bay leaf; 2 cup(s) chicken broth; 1 tablespoon(s) fresh grated ginger; 1 teaspoon(s) tumeric; 2 - cloves, whole; 1/2 cup(s) dry white wine; 2 tablespoon(s) worcestershire sauce; - fresh coriander leaves, chopped for garnish

(1 RATING)

23 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Sep 10, 2012

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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yield 4-6 serving(s)

Ingredients

1 pint brussels sprouts
1 - chicken, cut into 10 serving pieces
16 - baby carrots, trimmed and scraped
1 cup parsnips
1 cup leeks, chopped, white part only
12 small whole onions
2 sprigs fresh thyme
1 - bay leaf
2 cups chicken broth
1 tablespoon fresh grated ginger
1 teaspoon tumeric
2 - cloves, whole
1/2 cup dry white wine
2 tablespoons worcestershire sauce
- fresh coriander leaves, chopped for garnish

How To Make chicken and vegetable stew with ginger

Step 1

Trim the end of the sprouts and make a small gash in the bottom of each.

Step 2

Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
Step 3

Cover and simmer 30 minutes. Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve.
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