Best chicken stew from Cook's Illustrated Annual Edition 2013 (page 11) by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on April 26, 2020

    This is the most flavorful chicken stew I've made to date. The chicken and vegetables were very tender and the sauce was basically a thick, rich, flavorful gravy. I usually prefer the stronger flavors of beef/pork/lamb stews to chicken stew, but this is very good. I did use a flavorful batch of homemade chicken stock. My husband, a big chicken stew fan, says this one is his new favorite and has already requested a repeat for next week. The stew was good after the specified cooking time, but I cooked it for an additional 45-60 minutes since we like the meat and vegetables to be verrrry tender. Recipe says to discard chicken wings after cooking, but the meat on mine was actually very good when picked out and mixed into the gravy with everything else. [Cross-post Cook's Ill. Annual Edition/Magazine.]

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