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Chicken Stew - good start, needs something


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#1 Karen

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Posted 23 January 2012 - 11:57 AM

I made a chicken stew for dinner last night and while it was quite good for a first try, it definitely needs something although I am not sure what. Here is what I did:

~cubed 1 lb of chicken breast and tossed it in flour and herbs (sage, thyme, tarragon,rosemary, garlic powder, salt, pepper)
~browned chicken in 5-1/2 qt Le Crueset
~deglazed with 3/4 cup of white wine
~added 2 cups chicken stock
~added chopped veggies (onions, carrots, celery, potatoes)
~covered and simmered for 1 hour
~added 1 tbs lemon juice

This came out fragrant and quite flavorful. The stew thickened up nicely and the veggies were cut in large chunks so they retained a their flavors. Nice balance of chicken and veg. However, I feel like this is missing something though.... Am I overlooking something basic in this recipe?

#2 seany

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Posted 23 January 2012 - 12:36 PM

Recipe looks good. Add a little more salt, pepper, and fresh thyme & tarragon towards the end? :dunno:

#3 Karen

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Posted 23 January 2012 - 12:47 PM

Yes, that might be it Seany! I'll try it :)

#4 Lazy Lightning

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Posted 23 January 2012 - 12:48 PM

I find that roasting the veggies in the oven before adding them to a soup or stew gives 'em a nice rich flavour. :)

#5 Karen

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Posted 23 January 2012 - 12:54 PM

Hmmmm.....I like that idea!

#6 Jersey Thug

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Posted 23 January 2012 - 04:06 PM

dumplings!!! :crazy:

#7 gregoir

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Posted 24 January 2012 - 02:04 AM

I like apples in my chicken stew I brown them and then toss them on top of the stew to cook

#8 Karen

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Posted 24 January 2012 - 09:31 PM

apples :thup:

dumplings :thup:

Apple dumplings! :crazy:

#9 JBetty

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Posted 24 January 2012 - 09:35 PM

It's the Apple Dumpling Gang! :Phishfolk:

#10 Jersey Thug

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Posted 24 January 2012 - 09:36 PM

:lol::lol::lol:

#11 Karen

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Posted 24 January 2012 - 09:40 PM

:lol::lol::lol:

#12 Mama Kel

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Posted 28 January 2012 - 09:31 PM

I put artichokes in my chicken stew :drool:

#13 Smiles

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Posted 29 January 2012 - 03:29 AM

Capers! :Phishfolk:

Rinse or soak them first if you find them too salty.

I like em salty :mrgreen:

And I'm with seany on adding fresh herbs towards the end.

#14 deadheadskier

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Posted 29 January 2012 - 07:00 AM

Recipe looks good. Add a little more salt, pepper, and fresh thyme & tarragon towards the end? :dunno:


make a bouquet garni with the thyme, tarragon and bay leaf. You may want to pull the garni before it's finished. Just check the broth throughout cooking and if the amount of herb flavor seems right, pull the garni or the herb flavors will over power the dish if left in. S&P to taste during the last 10 minutes of cooking.

I'd also recommend a bit of heat in the form of another meat. Tasso Ham is my favorite for such purposes. If you can't get your hands on some Tasso to dice up, a nice Andouille is a good substitute.

#15 Karen

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Posted 29 January 2012 - 04:42 PM

make a bouquet garni with the thyme, tarragon and bay leaf. You may want to pull the garni before it's finished. Just check the broth throughout cooking and if the amount of herb flavor seems right, pull the garni or the herb flavors will over power the dish if left in. S&P to taste during the last 10 minutes of cooking.

I'd also recommend a bit of heat in the form of another meat. Tasso Ham is my favorite for such purposes. If you can't get your hands on some Tasso to dice up, a nice Andouille is a good substitute.



Good call on the meat. My sister adds kielbasa to hers but I'd rather andouille :thup: