Chicken Stew with Gremolata

1
Kathie Carr

By
@kathiecc

Here is another recipe I got from a friend in California. This one came from Better Homes and Gardens Magazine according to the not she gave me.

Gremolata is a mixture of spices: parsley, garlic, and lemon peel. Its very good with chicken.

I haven't made this recipe for a couple of years and don't have a picture. Drawing used is free clip art.

Rating:

★★★★★ 2 votes

Serves:
4
Prep:
20 Min
Cook:
30 Min

Ingredients

  • STEW:

  • 2 Tbsp
    olive oil
  • 2 lb
    boneless, skinless chicken breasts cut in large bite sized pieces
  • 1 lb
    new potatoes
  • 2 c
    carrots, cut in 1 inch thick slices
  • 1 c
    fresh or frozen small whole onions
  • 2
    ribs celery, cut in 1 inch pieces
  • 1 c
    chicken broth
  • 1/2 c
    dry white wine or more chicken broth
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    dried thyme
  • 1 medium
    zucchini cut into 1/2 inch slices
  • 1/2 c
    evaporated skim milk
  • 3 Tbsp
    all purpose flour
  • GREMOLATA:

  • 3 Tbsp
    chopped parsley
  • 1 large
    clove garlic, minced
  • 1 tsp
    finely grated lemon peel

How to Make Chicken Stew with Gremolata

Step-by-Step

  1. STEW:

    Preheat a 4 1/2 quart Dutch oven with olive oil over medium heat. Brown chicken in hot pan for about 8-10 minutes, turning to get each piece browned a bit. Drain fat.
  2. Cut potatoes in large bite sized pieces. Add potatoes, carrots, onions, celery, broth, wine, oregano, and thyme to pot. Bring mixture to a boil. Reduce heat, cover, and simmer for about 20 minutes. Add zucchini and cook for 5 minutes more.

    Stir together milk and flour. Stir into hot stew. Cook and stir until mixture is thickened and bubbly.

    Sprinkle Gremolata over each serving of stew.
  3. GREMOLATA:

    Mix together parsley, garlic, and lemon peel. Serve over stew.

Printable Recipe Card

About Chicken Stew with Gremolata

Course/Dish: Chicken Chicken Soups



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