Rosemary’s Chicken Vegetable Stew
Courtesy of Rosemary Schatzman
Prep and Cook time: 60-75 minutes | Serves 8-10 people
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1 large onion, diced
2 tsp. minced garlic
8 oz. mushrooms, sliced
1/4 cup flour
1/2 cup dry white wine
4 cups chicken stock
1 tsp. Better Than Bouillon Chicken base
4 celery ribs, chopped
5 medium carrots, peeled and sliced (in rounds)
3 Yukon gold potatoes, peeled and diced
1 tbsp. fresh thyme, minced
1 tbsp. flat-leaf parsley, minced
The meat from two Rotisserie Chickens from the deli – (take meat off, remove skin, and shred)
1 jar turkey gravy
Kosher salt and freshly ground black pepper, to taste,
1/2 cup nonfat Half & Half
Heat oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion and cook until softened and golden, about 8 minutes.
Add garlic and mushrooms. Season with salt, and cook until mushrooms have released their water and are beginning to brown, another 8 minutes.
Stir in flour and cook 2-3 minutes. Slowly pour in wine and stock, continually stirring. Mix in Better than Bouillon Chicken base and then add celery, carrots, and potatoes. Bring to a boil and reduce to a simmer. Add herbs. Cover and simmer 30-40 minutes until vegetables are tender, stirring occasionally.
Add turkey gravy, salt, pepper and shredded chicken. Stir in Half & Half and simmer until heated through. Ladle into bowls and serve. Sprinkle with Parmesan cheese if desired.
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