Oliver’s Chicken Stew

Loved it. Used thighs and green onions instead of leeks (store didn't have leeks). Rubbed garlic on wheat bread. Simple but so good.

Rather than do Step 2 (which is kind of messy), I cook the pasta separately. Then all you need to do is, take out the chicken, add the pasta, butter, lemon juice and tarragon to the veggies in the pot. Add back the deboned chicken and you’re all set.

Wow! I was so pleasantly surprised by the incredible flavor of this -- even my 8-year-old loved it. Only change I made was using curly parsley, because it was what was in the fridge. The tarragon really worked some kind of flavor magic and pushed this over the top. Don't skip the toast at the bottom; for me, that brought it from great to extraordinary! Even tastier the next day, especially as the tiny pasta absorbed more liquid and made the dish more stew-like.

This isn't really a stew, it's a brothy chicken soup with hearty vegetables and lovely flavors that's great on a cold winter night. If you're searching for a true stew with a thicker, sauce-like consistency, this isn't the one.

Add Parmesan rind with veggies, double lemon, more salt and pepper at end.

Made for 3rd time - This is so spectacularly delicious! Homemade chicken stick and extra tarragon for the win. My tweaks: - Chicken needs 10 more minutes breast side down (total of 15 35 min.) - increase the vegetables a bit and add them later, 10 minutes after flipping chicken, for firmer veg. - increase herbs especially the tarragon - add the lemon juice, then taste the sauce and add more to taste (salt too) - another 1/4 cup stellini worked fine. Great comfort food! Leftovers yummy.

I love this stew so much and have made it for so many family gatherings. It is always raved about.

loved this!!! I don’t think that I will ever make another chicken soup recipe. The flavor is sophisticated for the short amount of time that it takes. I didn’t use carrots and did not miss it. I added an onion, and it was perfect. Would be great with fennel.

i made this as is but did a box of banza macaroni to make it gluten free. i think the chickpea water adding some depth and creaminess to the soup and it was outstanding! definitely going to keep this in the rotation.

I've made this a few times and it is wonderful. Each time, I've opted to thicken the broth a little bit with a slurry of flour. I've also added a little bit of richness (which probably isn't needed with homemade stock) by adding a bit of dairy. In my case, it was a bit of sour cream. Veggies can vary with availability.

Recipe was good, not great. A bit bland. Good option in a day when your stomach needs something easy to digest. Served with a side of white rice, not bread.

I substituted celery salt and it really brought out the flavors of the stew. I highly recommend!

Oliver’s chicken stew is absolutely delicious. The first night I made the stew as directed except without adding the bread. It was definitely a good meal. So good that we wanted more the following night now adding the slice of freshly cooked toasted sourdough bread with a bit of olive oil and Parmesan cheese. Oh my, it is now an amazing meal. Never again will I forget step 3!

I left a note 2 years ago and just want to repeat: OUTSTANDING! One of the best dishes I’ve ever had. Homey comfort food with elegance. Homemade stock adds a lot if you have it. Add the veggies after 15-20 minutes. Used whole chicken; 35 rather than 25 minutes after turning. Stellini is fun, orzo would work fine. The tarragon/parsley/lemon/butter at the end makes this stew otherworldly. Try it!

Make sure to add yogurt for a more tender crumb. Best results with nestle toll house mini chips. Final internal temp should be 200-205 degrees.