Simple chicken stew from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • TrishaCP on March 17, 2019

    This is a great recipe if you have diners that don’t want to be challenged by really strong flavors- it is subtle but with good depth of flavor. I also replaced the water with chicken stock, and used dried rosemary and thyme in place of fines herbs. I used tarragon vinegar but the tarragon flavor was negligible, so I would get some fresh tarragon in there next time too.

  • amoule on May 19, 2016

    I made this for a sick friend and her family, avoiding wine-based recipes because I wasn't sure that the kids would like a wine-based stew. Wow, it was good! I thought it might be too bland but it was delicious. I did make two substitutions: I used a quart of chicken broth in place of water and I used some fresh rosemary and fresh thyme instead of the dried fines herbs, because I had the former and not the latter. I'm sure dried herbs would work as well.

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