Chicken and Vegetable Stew With Ginger

Chicken And Vegetable Stew With Ginger Recipe

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Marsha Gardner


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 pt
brussels sprouts
chicken, cut into 10 serving pieces
baby carrots, trimmed and scraped
1 c
1 c
leeks, chopped, white part only
12 small
whole onions
2 sprig(s)
fresh thyme
bay leaf
2 c
chicken broth
1 Tbsp
fresh grated ginger
1 tsp
cloves, whole
1/2 c
dry white wine
2 Tbsp
worcestershire sauce
fresh coriander leaves, chopped for garnish

How to Make Chicken and Vegetable Stew With Ginger


  • 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.

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About Chicken and Vegetable Stew With Ginger

Course/Dish: Chicken, Other Soups

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