Rosemary’s Chicken Vegetable Stew

Rosemary’s Chicken Vegetable Stew

Rosemarys Chicken Vegetable Stew

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.

To download a PDF of this recipe, click on this link and print out the PDF. To purchase our “Mama’s Cooking” cookbook, with over 300 recipes from friends and four generations of our family, visit Order Mama’s Cooking Cookbook. You will need to set up an account and then you’ll be able to add the book to your cart and pay for it online. Enjoy!

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