Olivers Chicken Stew By Jody Adams Recipes
OLIVER'S CHICKEN STEW
Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf. Tiny little star pasta (stellini) make it unbearably charming, and a good squeeze of lemon juice brightens it all up. Serve it over slices of toasted Italian bread for the ultimate in comfort food.
Provided by Jennifer Steinhauer
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, leeks, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.
- Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.
- To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 32 grams, Carbohydrate 45 grams, Fat 51 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1870 milligrams, Sugar 11 grams, TransFat 0 grams
HUNTER'S CHICKEN STEW
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
- Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
- Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
- Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.
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Cuisine Type AmericanIngredients Chicken, Pasta, VegetablesDay Part LunchMenu Part Entree
- . Prepare the chicken by washing and setting it in a large, deep soup kettle, breast side down. Add chicken stock and 4 teaspoons salt (if using canned stock, first taste, then add salt as needed). Bring to boil and skim surface thoroughly. Lower the heat. 2. Add carrots, celery, leeks, bouquet garni, thyme and garlic. Adjust heat so water barely bubbles. Poach chicken breast-side down for 15 minutes, then flip over and continue poaching until chicken is cooked through, about 25 minutes. Lift the chicken out of pot, transfer to a large plate and allow to cool. 3. Taste the vegetables. If tender, strain stock into large saucepan and set aside. If not yet tender, transfer along with stock to saucepan. Discard the bouquet garni. Set stock over medium-high heat and let simmer steadily until the liquid reduces by half, about 20 minutes. 4. In medium saucepan, bring salted water to boil for pasta. Begin removing meat from the chicken. As soon as chicken is cool enough to handle, remove skin
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