chicken and vegetable stew with ginger

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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.

★★★★★ 1 Review
serves 4-6

Ingredients For chicken and vegetable stew with ginger

  • 1 pt
    brussels sprouts
  • 1
    chicken, cut into 10 serving pieces
  • 16
    baby carrots, trimmed and scraped
  • 1 c
    parsnips
  • 1 c
    leeks, chopped, white part only
  • 12 sm
    whole onions
  • 2 sprig
    fresh thyme
  • 1
    bay leaf
  • 2 c
    chicken broth
  • 1 Tbsp
    fresh grated ginger
  • 1 tsp
    tumeric
  • 2
    cloves, whole
  • 1/2 c
    dry white wine
  • 2 Tbsp
    worcestershire sauce
  • fresh coriander leaves, chopped for garnish
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How To Make chicken and vegetable stew with ginger

  • 1
    Trim the end of the sprouts and make a small gash in the bottom of each.
  • 2
    Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
  • 3
    Cover and simmer 30 minutes. Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve.

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