Oliver’s Chicken Stew
Updated May 23, 2024
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 13½ - to 4-pound chicken, rinsed
- 8cups chicken stock
- Salt and freshly ground black pepper
- 5medium carrots, thickly sliced
- 4medium leeks, tender white part only, thickly sliced
- 4celery stalks, thickly sliced
- 4cloves garlic, smashed
- 1teaspoon chopped thyme
- 1bay leaf
- 3sprigs flat-leaf parsley
- ½cup stellini (tiny star pasta)
- 3tablespoons unsalted butter
- 1tablespoon lemon juice
- 1tablespoon chopped tarragon
- ¼cup chopped flat-leaf parsley
- 6slices toasted Italian bread
- ¼cup extra-virgin olive oil
- ½cup grated Parmesan cheese
Nutritional analysis per serving (6 servings)
889 calories; 52 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 49 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 54 grams protein; 1900 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
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.
- Step 2
Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. 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.
- Step 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.
Private Notes
Comments
Hey I'm from India.. I added a dash of garam masala and 2 spoons of coconut milk.. to suit my palate. And it is yum!!!!!
Delicious recipe! I made it as is, although in the morning I did step 1 (and strained vegetables), put in fridge then finished remaking steps at dinner time. Loved the addition of the herbs and lemon at the end so they stay nice and bright. Not to mention the tiny stellini, which thickens the stew ever so slightly, perfect!
Would this freeze well?
This has been my go to chicken soup recipe for a dozen years
I have made this for years and it is in my top 5 things to cook. The recipe comes from the owner of the former Michaela’s in restaurant in Cambridge. Such fond memories.
Love the ingredients list on this one, but my procedural steps are a bit different: 1. Break down chicken and remove skin, save bones for broth. 2. Add ~2tbsp EVOO to dutch oven and heat. Add 1 leek and 10 cloves garlic, sautee until fragrant. 3. Add broth, 3 sprigs parsley, bay leaf, and thyme. Bring to simmer,add chicken. Cook for 25 minutes, then remove chicken to cool. 4. Cook thick-cut (~1/4") vegetables for 10 minutes, add orzo and cook for 6 more minutes. Remove from heat.
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