Reviewed: Jan. 1, 2011

This was soooo yummy! I left out the frozen veggies and four but added fresh ingredients (green beans, carrots, celery, onion), rotisserie chicken, and kept it brothy. At the end I threw in sliced mushrooms and fresh baby spinach! Wow, soooo good, the whole family loved this (even the child that does NOT do spinach).

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7 users found this review helpful

Reviewer:

KERREGADOURY

Reviewed: Mar. 30, 2010

This stew is delicious, but I did alter it some to make it thicker and to adjust to my family's taste. The recipe didn't specify how much butter to use, so I used a 1/4 c and sauteed chopped onion, celery (with leaves)and 2 cloves minced garlic. When the onions were translucent, I stirred in a 1/2 c. of flour and then added 1/2c. white wine and 5 1/2 c. chicken broth stirring with a whisk and had no problem with a thin broth. I also used fresh chopped carrots and potatoes and frozen corn and beans and cooked all in the stew until softened - adding peas and chopped parsley at the end. Loved the basil. Can't wait to serve this again with either dumplings, biscuits or homemade bread. Very good and filling which makes it a winner at our house. Thank you!

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80 users found this review helpful

Reviewer:

Toasty Mama

Reviewed: Jan. 29, 2010

not much flavor, I even increased all the herbs and seasonings. Just not all that good. Will not be making this again. thanks for the recipe though.

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1 user found this review helpful

Reviewer:

darlene4022

Cooking Level: Intermediate

Reviewed: Jan. 18, 2010

This is a great stew. Cooking everything separately however, seemed too much like work. I made this a one pot wonder. I browned the chicken, then took it out and added the veggies. I cooked those until soft, added the potatoes, which I left raw and put chicken back in. Then I added the flour to make a roux from the oil and added the broth and seasonings. I let the stew cook till the potatoes were done. I still, like others, found the broth too thin so I thickened it with some corn starch and water. Great recipe!

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14 users found this review helpful

Reviewer:

MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 29, 2009

Delicious and very easy to make! I adapted it to the ingredients I had at home (no mushrooms or celery, less carrots) and I also substituted 2 cups of water for beer. It gave a really nice taste to the sauce! I'll definitely make this again someday.

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4 users found this review helpful

Reviewer:

Camilla

Cooking Level: Beginning

Home Town: Recife, Pernambuco, Brazil

Living In: Barcelona, Cataluna, Spain

Reviewed: Dec. 18, 2009

Good conventional stew. No surprises. I used a left-over carcass (Oh! That sounds gross..) with lots of breast meat as well as some dark. Cooked all of the vegetables together, then added the chicken and stock. It was very hearty and good. Mixed up and added some dumplings as it simmered. I found that a couple of Tbsp of Worcestershire perked it up, and, of course, salt and ground pepper. Good recipe; when it is cooked, take out a cupful and experiment with some spices and condiments to make it exciting. Expect praise.

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8 users found this review helpful

Reviewer:

Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 21, 2009

This was pretty good! I substituted thyme for the sage and I left out the mushrooms and celery but the flavor was yummy. Thanks for sharing!

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2 users found this review helpful

Reviewer:

suziq

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Aug. 31, 2009

This is one of those stick to your ribs recipes. Wonderful after a winter hike or Christmas tree hunting. So wonderful and hearty.

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Reviewer:

canadianchick05

Reviewed: Feb. 19, 2009

Very good, hearty stew. I did have to add about 3x the amount of flour to get it to thicken up. Also, instead of dirtying multiple pans to cook the chicken & onions, I just put oil in the pot along with a pressed clove of garlic to cook the chicken, then added onions to sauté. From there I added the rest as instructed, (except I used raw potato) and simmered everything for 1 1/2 hours and served over rice. A very quick and easy meal to prepare.

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6 users found this review helpful

Reviewer:

jake142

Reviewed: Dec. 26, 2008

This was a very good recipe. Will definitely make it again and again. I did not have dried sage so I used Thyme after researching that it could be used as an ideal substitute.

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3 users found this review helpful