Chicken and Vegetable Stew With Ginger
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pint brussels sprouts
- 1chicken, about 3 pounds, cut into 10 serving pieces
- 16baby carrots, trimmed and scraped
- 1cup white turnips, cut into ½-inch cubes
- 1cup parsnips, cut into ½-inch cubes
- 1cup chopped leeks, white part only
- 12small white onions, peeled
- 2sprigs fresh thyme or ½ teaspoon dried
- 1bay leaf
- 1tablespoon freshly grated ginger
- 1teaspoon turmeric
- 2whole cloves
- 2cups fresh or canned chicken broth or water
- ½cup dry white wine
- 2tablespoons Worcestershire sauce
- 4tablespoons coarsely chopped fresh coriander
Nutritional analysis per serving (4 servings)
706 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 42 grams carbohydrates; 10 grams dietary fiber; 17 grams sugars; 49 grams protein; 817 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the end of the sprouts and make a small gash in the bottom of each.
- Step 2
Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
- Step 3
Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.
Private Notes
Comments
This is fresh tasting, light and delightful.
I didn't use Brussels sprouts which really I cannot imagine in this dish. Instead, a small zucchini. I added 1 1/2 c. Frozen cooked winter squash from my freezer which gave it body. I didn't blend it. Couldn't see why. Lovely and highly recommended.
A bit bland. We liked the variety of veg in it. I will use one-fourth as much chicken and much more veg in it if I make it again.
This is fresh tasting, light and delightful.
I didn't use Brussels sprouts which really I cannot imagine in this dish. Instead, a small zucchini. I added 1 1/2 c. Frozen cooked winter squash from my freezer which gave it body. I didn't blend it. Couldn't see why. Lovely and highly recommended.
This didn't work for me.... no salt, chicken pieces bland and cooked it too long. Didn't believe it could be cooked in 30 minutes of simmering. Won't try again.
Postscript.
Leftovers made the basis for delicious chicken soups for the next four days -- just as flu season arrived. Thanks.