Chicken Stew with Gremolata
By
Kathie Carr
@kathiecc
1
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.
★★★★★ 2 votes5
Ingredients
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STEW:
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2 Tbspolive oil
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2 lbboneless, skinless chicken breasts cut in large bite sized pieces
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1 lbnew potatoes
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2 ccarrots, cut in 1 inch thick slices
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1 cfresh or frozen small whole onions
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2ribs celery, cut in 1 inch pieces
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1 cchicken broth
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1/2 cdry white wine or more chicken broth
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1/2 tspdried oregano
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1/4 tspdried thyme
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1 mediumzucchini cut into 1/2 inch slices
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1/2 cevaporated skim milk
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3 Tbspall purpose flour
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GREMOLATA:
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3 Tbspchopped parsley
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1 largeclove garlic, minced
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1 tspfinely grated lemon peel
How to Make Chicken Stew with Gremolata
- 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. - 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. - GREMOLATA:
Mix together parsley, garlic, and lemon peel. Serve over stew.