This stew was inspired by flavors in an appetizer recipe that my friend Nora gave me a couple of years ago. Nora’s recipe was olives and grapes that were baked together along with walnuts, some balsamic vinegar and a little sprig of fresh thyme. I haven’t made the appetizer yet but I will have to soon!
I “borrowed” most of the ingredients in Nora’s appetizer for this chicken soup and I think it turned out great.
When I make chicken soup now, I always start by browning cut up pieces of boneless and skinless breasts. Thigh meat would be even better for those of you who like dark meat. I brown the meat with not only salt and pepper, but also with the spices that are going to be in the soup. This gives your chicken and the soup a lot more nice flavor. I made chicken soup quite a few times before I started following that process, and I was always disappointed with the bland flavor and texture of the chicken. If you don’t season it in the beginning, it is really difficult to get flavor into chicken.
I shared this recipe with Cast Party Wednesday at Lady Behind The Curtain, Real Food Wednesday at Kelly The Kitchen Kop, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Foodie Friday at Designs By Gollum, Friday Food at Mom Trends, Superfood Sunday at Pain Free Pregnancy, Monday Mania at The Healthy Home Economist
Trim fat from 2 pounds of boneless and skinless chicken breasts.
Cut breasts into pieces that are about 1 and 1/2 inches square.
Season chicken with salt and pepper.
Heat 2 tablespoons olive oil in large stock pot. Add chicken pieces.
Sprinkle with 3 tablespoons balsamic vinegar. Brown chicken on all sides.
Add 1 cup onion, chopped
Several sprigs of fresh thyme (to taste- I used 4 little pieces)
1/2 cup green olives, quartered (I used the type with herbs from olive bar in grocery store)
2 cups seedless red or black grapes, cut in half longways
3 tablespoons balsamic vinegar
Cook everything on medium heat for a few minutes, then add
1 and 1/2 cups chicken stock
Cook down until chicken and vegies are starting to soften a little.
Add another 1/2 cup of grape halves
1 cup fresh green beans, cut small
When green beans are almost cooked, mix 1/4 cup of cold water with 2 tablespoons GF flour in a small bowl. Blend completely, then add flour mixture to the chicken stew and keep stirring together until stew has thickened a little. Turn heat down to low and cook together a minute or two longer. Serve.
This recipe will easily serve 4 people.
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