Oliver'S Chicken Stew By Jody Adams Recipe

Name: Oliver'S Chicken Stew By Jody Adams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2 - to 4-pound chicken, rinsed; 8 cups chicken stock; Salt and freshly ground black pepper; 5 medium carrots, thickly sliced; 4 medium leeks, tender white part only, thickly sliced; 4 celery stalks, thickly sliced; 4 cloves garlic, smashed; 1 teaspoon chopped thyme; 1 bay leaf; 3 sprigs flat-leaf parsley; 1/2 cup stellini (tiny star pasta); 3 tablespoons unsalted butter; 1 tablespoon lemon juice; 1 tablespoon chopped tarragon; 1/4 cup chopped flat-leaf parsley; 6 slices toasted Italian bread; 1/4 cup extra-virgin olive oil; 1/2 cup grated Parmesan cheese.

Servings: persons

1 3 1/2 - to 4-pound chicken, rinsed
8 cups chicken stock
Salt and freshly ground black pepper
5 medium carrots, thickly sliced
4 medium leeks, tender white part only, thickly sliced
4 celery stalks, thickly sliced
4 cloves garlic, smashed
1 teaspoon chopped thyme
1 bay leaf
3 sprigs flat-leaf parsley
1/2 cup stellini (tiny star pasta)
3 tablespoons unsalted butter
1 tablespoon lemon juice
1 tablespoon chopped tarragon
1/4 cup chopped flat-leaf parsley
6 slices toasted Italian bread
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese.

1
1. 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.
2
2. Strain the vegetables, discarding the bay leaf and parsley. Return the stock to the pot; simmer until reduced by half. 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.
3
3. 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.

1166

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 3 1/2 - to 4-pound chicken, rinsed, 8 cups chicken stock, Salt and freshly ground black pepper, 5 medium carrots, thickly sliced, and more.

Yes, Oliver'S Chicken Stew By Jody Adams falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oliver'S Chicken Stew By Jody Adams

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