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.


★★★★★ 1 vote



  • 1 pt
    brussels sprouts
  • 1
    chicken, cut into 10 serving pieces
  • 16
    baby carrots, trimmed and scraped
  • 1 c
  • 1 c
    leeks, chopped, white part only
  • 12 small
    whole onions
  • 2 sprig(s)
    fresh thyme
  • 1
    bay leaf
  • 2 c
    chicken broth
  • 1 Tbsp
    fresh grated ginger
  • 1 tsp
  • 2
    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


  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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About Chicken and Vegetable Stew With Ginger

Course/Dish: Chicken Other Soups

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