Best 2 Olivers Chicken Stew By Jody Adams Recipes

Oliver's Chicken Stew, a culinary masterpiece from the renowned chef Jody Adams, is a vibrant and flavorful dish that captures the essence of rustic comfort food. This delectable stew is a harmonious blend of tender chicken, vibrant vegetables, and a rich, savory broth that promises to tantalize your taste buds and warm your soul. As you embark on this culinary journey, we will guide you through the process of creating this exceptional stew, ensuring that you can recreate the magic of Jody Adams's kitchen in your own home.

Check out the recipes below so you can choose the best recipe for yourself!

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

HUNTER'S CHICKEN STEW

Hunter's Chicken Stew image

This delicious recipe is from "Jamie's Italy," by Jamie Oliver.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 11

Ingredients

1 chicken (4 1/2 pounds), cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, 1 crushed, 2 sliced
1 bottle (750 ml) Chianti
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 can (28 ounces) plum tomatoes, crushed gently

Steps:

Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.
Preheat the oven to 350 degrees. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.
Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours.
Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

Tips:

To make the chicken stew even more flavorful, brown the chicken pieces in a pan before adding them to the stew pot. This will give the chicken a nice caramelized flavor.
Be sure to use a good quality chicken broth. The flavor of the broth will make a big difference in the final dish.
Add plenty of vegetables to the stew. This will make the stew more nutritious and flavorful.
Simmer the stew for at least 1 hour, or until the chicken is cooked through and the vegetables are tender.
Serve the stew with a side of crusty bread or rice.

Conclusion:

Oliver's Chicken Stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a chicken stew that is sure to please everyone at the table.