OLIVER'S CHICKEN STEW

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Oliver's Chicken Stew image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

3 pound chicken
8 cups chicken stock or 4 cans low sodium chicken broth combined with 1 cup water
5 carrots, thickly sliced on an extreme diagonal
5 stalks celery, peeled and sliced 3/4-inch thick on an extreme diagonal
4 leeks, white part only, thickly sliced on an extreme diagonal and rinsed carefully to remove all dirt
A bouquet garni consisting of 1 bay leaf tied with a few stalks of parsley
Pinch of dried thyme
1 teaspoon dried tarragon leaves, crumbled, or to taste, if desired
4 cloves garlic, smashed
1/2 cup tiny star pasta, stellini
3 tablespoons unsalted butter, at room temperature
1 tablespoon lemon juice, or to taste
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper
1/4 cup coarsely chopped Italian parsley
4 thick slices crusty Italian bread
Extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
4 sprigs Italian parsley

Steps:

  • Set the chicken in a deep soup kettle or large casserole breast side down and add the stock or broth and water and 4 teaspoons of salt. Bring to a boil over high heat, skimming the surface thoroughly. Lower the heat and add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried tarragon. Adjust the heat to a low simmer and poach the chicken for 15 minutes. Turn the chicken onto its back and continue poaching for 25 minutes more, or until it is cooked through.
  • Transfer the chicken to a large plate. Strain the stock into a large saucepan. Reserve the vegetables and discard the bouquet garni. Set the stock over moderately high heat and reduce it by half.
  • Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and shred the meat into large pieces. Set the chicken aside, covered, in a warm place.
  • In a saucepan of boiling water, add the pasta and cook for 5 minutes, or until al dente. Drain and set aside.
  • Whisk the butter into the broth and add the lemon juice and fresh tarragon. Taste and adjust the seasoning, adding more lemon juice, salt, and pepper. Add the vegetables to the saucepan along with the chopped parsley and pasta. Warm over low heat.
  • Make the garnish: Brush the bread with the oil and toast until golden. Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of four deep dinner plates.
  • Divide the chicken among the plates, spoon the broth, vegetables, and pasta over it and garnish each plate with the parsley sprigs.

Amr Gaber
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I can't wait to try this recipe!


ajmal sahu
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This stew is perfect for a cold winter night.


Katlego Selema
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I'm not a big fan of chicken stew, but this recipe was actually pretty good.


rehman malik
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I followed the recipe exactly and it turned out great! I would definitely recommend this recipe to others.


Muhsin Bahago
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This stew was a little bland for my taste, but it was still a good meal.


Kgalushi Maremane
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I wasn't sure about this recipe at first, but I'm so glad I tried it. It was absolutely delicious!


Mariam Saibu
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This recipe is a keeper! I'll definitely be making it again.


Lorna Cecilia
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Just finished making this stew and it's one of the best I've ever had. The chicken was so tender and the vegetables were cooked perfectly.


MD Limon Khan Md Limon
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I made this stew last night and it was delicious! The flavors were amazing and it was so easy to make.


charmaine joubert
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This chicken stew was a hit with my family! The chicken was tender and juicy, and the vegetables were cooked to perfection.