Herb Chicken Stew
14 ingredients
11 steps
Ingredients
- 4 lb. chicken, cooked and cubed
- 6 c. crushed, peeled tomatoes
- 6 cloves garlic, crushed
- 8 to 10 small new or red potatoes
- 5 medium carrots, peeled and sliced
- 2 tsp. dried basil
- 3 bay leaves
- 2 tsp. parsley
- 2 tsp. tarragon
- 5 to 6 cloves
- 1 tsp. dill
- 10 peppercorns
- salt to taste
- 2 zucchini, halved and sliced
Directions
-
1Poach chicken in just enough water to cover.
-
2Remove chicken from stock.
-
3Set aside chicken to cool.
-
4Reduce stock by rapidly boiling 10 to 15 minutes.
-
5Add tomatoes and garlic to stock. Simmer 10 minutes.
-
6Add carrots and seasonings*; simmer 10 minutes or until carrots are barely tender.
-
7Add potatoes, whole or quartered.
-
8Simmer until barely tender.
-
9Add chicken and zucchini.
-
10Stir in nutmeg just before serving.
-
11Great with crusty brown bread!
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