This chicken stew recipe of Giada’s came with her Dutch oven we received as a wedding present.
Ingredients (I don’t have to type them out this time!):
(I used chicken breasts without ribs.)
It’s a little Cajun, a little Creole, and a lot of Louisiana. Where did this multifaceted stew creation come from?
I gave this stew a try recently, adapted from TheCozyApron.com. It has a hearty, beef stew feel to it, and you can easily adjust to personal preferences.
How cute are those two-peas-in-a-pod salt and pepper shakers?