Chicken and Garlic Stew

15

"Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!"

Ingredients

{{adjustedServings}} servings 467 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 1313 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
  3. Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.
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Reviews

15
  1. 17 Ratings

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This is absolutely delicious!!! I received so many compliments on my cooking by making this dish. I cut chicken breast (with bone and skin) in half and I don't measure the white pepper. I season...

I modified this recipe a great deal, but the mix of ingredients stayed about the same.. it was wonderful! Tasty and the chicken was so succulent.

This is an excellent recipe. I fed this to my family and guest. I will be making this again...(O: Sincerely, Debbie A.