Chicken stew. What spices do you add?

[newts]

My wife does a really nice chicken stew that I'm pretty sure uses a base of soffrito (sp?). That is diced onion, carrots and celery. I think it's officially an Italian thing but it makes a brilliant base for all sorts of stuff. We keep bags pre chopped in the freezer.

Soffrito is an ideal base, the celery & carrots are perfect for chicken.

 

[PK99]

Prompted by usage upthread:

Which do you say:

Worcester Sauce

Or

Worcestershire Sauce

 

[Bonefish Blues]

Gnerally the former - saying the latter can result in getting locked in a repetitive cycle of syllables. My wife often has to slap me. Sometimes it coincides with trying to say Worcesterershershire sauce.

 

[Dave7]

I’d probably reach for the thyme for a ‘classic’ flavour or maybe some paprika for something further afield.

I read that. I have dried thyme but can't recall ever using any.

 

[Electric_Andy]

After replying to this I had a craving for a tagine-style meal. I was intending on doing a stew but ran out of time so decided to make a quicker meal. I found that Morrisons do their own brand of tagine paste for £2 which wasn't bad as you can get 3 meals out of a pot. I smeared the paste on some chicken and air fried it (for too long). Meanwhile I put carrot, onion, celery, baby corn and a bell pepper in the pot with some chicken stock and some more paste, and added water. I also added some raisins, although I think dried apricot works better, and added the chopped cooked chicken.

It then only needed 30 mins stewing time, and was delicious. Not an authentic tagine by any means, but a nice quick one pot meal (if you exclude the air fryer and the pot needed for rice). I don't get on well with cous cous, and chickpeas play harry with my bowels so substitutes were made.

 

[Legs]

Tarragon goes really well with chicken.

I've made this in the past and it's amazing:
https://www.deliaonline.com/recipes...hicken-with-sherry-vinegar-and-tarragon-sauce

Most of the time when I make a chicken stew, it'll be from the leftover pickings of a roast chicken, including the stock and any leftover gravy.

 

[MichaelW2]

Tarragon goes really well with chicken.

I've made this in the past and it's amazing:
https://www.deliaonline.com/recipes...hicken-with-sherry-vinegar-and-tarragon-sauce

Most of the time when I make a chicken stew, it'll be from the leftover pickings of a roast chicken, including the stock and any leftover gravy.

Tarragon goes well with lots of things. Another Georgian style stew I attempt is Chakapuli which has tarragon in vegetable, not herb quantaties.

 

[Reynard]

Tarragon, mushrooms & white wine is the classic one. (Red wine for a coq-au-vin)

Or just an unholy amount of garlic - which sweetens during the cooking time (poulet a trente gousses d'ail)

Perhaps smoked paprika, chorizo, garlic, onions and sweet peppers.

or even good old sage & onion.