Best Olivers Chicken Stew By Jody Adams Recipes

OLIVER'S CHICKEN STEW

Oliver's Chicken Stew image

Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf. Tiny little star pasta (stellini) make it unbearably charming, and a good squeeze of lemon juice brightens it all up. Serve it over slices of toasted Italian bread for the ultimate in comfort food.

Provided by Jennifer Steinhauer

Categories dinner, one pot, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 3 1/2 - to 4-pound chicken, rinsed
8 cups chicken stock
Salt and freshly ground black pepper
5 medium carrots, thickly sliced
4 medium leeks, tender white part only, thickly sliced
4 celery stalks, thickly sliced
4 cloves garlic, smashed
1 teaspoon chopped thyme
1 bay leaf
3 sprigs flat-leaf parsley
1/2 cup stellini (tiny star pasta)
3 tablespoons unsalted butter
1 tablespoon lemon juice
1 tablespoon chopped tarragon
1/4 cup chopped flat-leaf parsley
6 slices toasted Italian bread
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 855, UnsaturatedFat 32 grams, Carbohydrate 45 grams, Fat 51 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1870 milligrams, Sugar 11 grams, TransFat 0 grams

OLIVER'S CHICKEN STEW

Oliver's Chicken Stew image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 pound chicken
8 cups chicken stock or 4 cans low sodium chicken broth combined with 1 cup water
5 carrots, thickly sliced on an extreme diagonal
5 stalks celery, peeled and sliced 3/4-inch thick on an extreme diagonal
4 leeks, white part only, thickly sliced on an extreme diagonal and rinsed carefully to remove all dirt
A bouquet garni consisting of 1 bay leaf tied with a few stalks of parsley
Pinch of dried thyme
1 teaspoon dried tarragon leaves, crumbled, or to taste, if desired
4 cloves garlic, smashed
1/2 cup tiny star pasta, stellini
3 tablespoons unsalted butter, at room temperature
1 tablespoon lemon juice, or to taste
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper
1/4 cup coarsely chopped Italian parsley
4 thick slices crusty Italian bread
Extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
4 sprigs Italian parsley

Steps:

Set the chicken in a deep soup kettle or large casserole breast side down and add the stock or broth and water and 4 teaspoons of salt. Bring to a boil over high heat, skimming the surface thoroughly. Lower the heat and add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried tarragon. Adjust the heat to a low simmer and poach the chicken for 15 minutes. Turn the chicken onto its back and continue poaching for 25 minutes more, or until it is cooked through.
Transfer the chicken to a large plate. Strain the stock into a large saucepan. Reserve the vegetables and discard the bouquet garni. Set the stock over moderately high heat and reduce it by half.
Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and shred the meat into large pieces. Set the chicken aside, covered, in a warm place.
In a saucepan of boiling water, add the pasta and cook for 5 minutes, or until al dente. Drain and set aside.
Whisk the butter into the broth and add the lemon juice and fresh tarragon. Taste and adjust the seasoning, adding more lemon juice, salt, and pepper. Add the vegetables to the saucepan along with the chopped parsley and pasta. Warm over low heat.
Make the garnish: Brush the bread with the oil and toast until golden. Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of four deep dinner plates.
Divide the chicken among the plates, spoon the broth, vegetables, and pasta over it and garnish each plate with the parsley sprigs.