CHICKEN AND VEGETABLE STEW WITH GINGER

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Chicken and Vegetable Stew With Ginger image

Stews, soups, chowders all remind me of cooler weather. We have Brussels Sprouts growing in our cool weather Southern garden. I love being able to go out and harvest them most of the winter.

Provided by Marsha Gardner @mrdick1950

Categories     Chicken

Number Of Ingredients 15

1 pint(s) brussels sprouts
1 - chicken, cut into 10 serving pieces
16 - baby carrots, trimmed and scraped
1 cup(s) parsnips
1 cup(s) leeks, chopped, white part only
12 small whole onions
2 sprig(s) fresh thyme
1 - bay leaf
2 cup(s) chicken broth
1 tablespoon(s) fresh grated ginger
1 teaspoon(s) tumeric
2 - cloves, whole
1/2 cup(s) dry white wine
2 tablespoon(s) worcestershire sauce
- fresh coriander leaves, chopped for garnish

Steps:

  • Trim the end of the sprouts and make a small gash in the bottom of each.
  • Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander.
  • Cover and simmer 30 minutes. Remove cloves and bay leaf. Add Worcestershire sauce and chopped coriander. Blend and serve.

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