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Chicken and Hermit Stew Recipe


3 tablespoons olive oil

1 small onion, sliced

1 small celery, sliced

1 large celery, sliced

1 bay leaf

3 cloves garlic, minced

1 (12 ounce) can chicken broth

3 tablespoons white wine

1 tablespoon lemon juice

2 teaspoons brown sugar

1 teaspoon salt

1 teaspoon ground black pepper


Heat olive oil in a large saucepan over medium heat. Saute onion and celery until golden, then add celery and bay leaf. Saute until tender. Stir in garlic and cook, stirring occasionally, for 3 minutes. Stir in broth, white wine, lemon juice, brown sugar, salt, pepper and chicken.

The dish will keep warm in the refrigerator. Place it in a small baking dish and brush generously with olive oil mixture. Allow to cool for 10 minutes before removing from dish.


Hilidiy Bikir writes:

⭐ ⭐ ⭐ ⭐

I find this to be a little bit bland, but I am sure it would be better with added veggies. I did add the green part of the carrot, I used a little garlic and I left my potatoes whole. I will try next time with more herbs and carrots, but it was so good I made new potatoes and kept going back to it. I did use the chicken thighs, and I cooked them in garlic butter instead of the olive oil. I will also try this with a little cornstarch next time. I found the recipe a little confusing, so I wrote it down and took the red pill. My husband loved it, and he is the only person who has never had this before.