Herb (Garlic) Chicken Stew

Courtesy of Ming Tsaias featured on the TV Food Network

2 cups all-purpose flour
1 tablespoon paprika
2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
Canola oil, to cook
Salt and black pepper, to taste
2 onions, sliced
2 large carrots, peeled, 1/8-inch slices
2 ribs celery, sliced
3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
1 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon ginger powder
8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990)
1 tablespoon coarse ground fennel
2 tablespoons naturally brewed soy sauce
1 quart chicken stockIn a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour.
In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken.
In the same pot, brown the onions, carrots and celery. Season.
Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy and stock. Bring to a simmer.
Cook until potatoes are tender and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
PLATING: Serve in large pasta bowls with crusty bread.
BEVERAGE: Pinot noir
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes

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