Why is my Chicken Stew lousy?

S

Shann

Joined
Sep 2, 2004
Messages
5,249
I made a chicken stew Sunday. Browned, skinned and deboned chicken thighs, diced carrots, potatoes and leeks. Tossed it all in a dutch oven.

The spices the recipe called for were saffron, thyme and parsely. I didn't have thyme or parsely so I added a little oregano and cilantro. I did have saffron, which my wife got me a little for XMas. The stew tastes awful. :barf: Worse than if I didn't add spices.

What is saffron supposed to taste like? I've never had it before. I only used a tiny bit, that stuff is expensive.


I've used this dutch oven for years, so I don't think thats the problem. But it tastes almost plasticky (I used wooden spoons). It did not taste like cilantro, or oregano, but maybe saffron has an odd taste that takes some getting used to
 
I haven't cooked much with saffron (read - not at all), so I can't tell you if that is what did it. But I never use oregano with poultry. To me, it is much more of a seasoning for carbohydrate rich meals, such as pasta. I also cannot abide cilantro. Or parsely!

I've always had good luck with chicken stews with the old standby's, which it sounds like you were lacking - rosemary, sage, thyme. Salt and pepper.

Sorry I can't be of more help!

Andy
 
Hey, Shann, the chicken wasn't furry, with a white stripe down the back, was it?

The little bit of saffron shouldn't have affected the flavor that way.

Wasn't a soapy taste, was it? Maybe the pot wasn't rinsed completely. Reaching, obviously.
 
I can't imagine cooking anything with only a few leaves for spices. But then I'm a cajun. I'd say your stew tasted awful because there is no mention of salt, or pepper(black red and white), or garlic, or onion.

If it tasts plastickey then maybe something fell into the dutch oven???
 
I guess that I should amend my statement a bit. There was salt and pepper, but they are essentials, I don't even think of them as spices. Also, there were a lot of leeks in the stew and four cloves of garlic. It definately wasn't a normal stew for me, but I wanted to try something different.

After talking to one of my secretaries, she thinks its the saffron that I am not liking. Neither one of us could describe the flavor of saffron, but she said its not your normal flavor.
 
Saffron has a very subtle flavor. It's used quite often as coloring (that nice yellow to reddish yellow) you see in dishes such as Paella.
Cilantro (especially dried) can & will collide w/ Oregano in a savory dish such as you have. It is however the Bee's Knees in Salsa or Thai food. Dried Cilantro isn't worth the ink on the label of the bottle. Go fresh.
Other thing missing is Garlic. Run at that chicken w/ a load of fresh chopped Garlic. Throw in a Bay Leaf or two. Your luck will change.
 
I can and do cook with saffron. A thread or two is plenty in a stew. It imparts a very subtle flavor that unless you used way too much of would have been overwhelmed by the other spices. Next time try tossing a thread in the water you cook rice while its coming to a boil. (If for whatever reason your saffron isn't in thread form it's probably tumeric which could very well be the problem.)

I agree the off flavor you taste is probably the oregano and cilantro colliding (or perhaps the cilantro and leeks colliding). Depending on the brand some cilantro has a bitter lemony flavor. Throw in a can of tomatoes and see if the slight acid will mellow the other flavors.

Let me know what happens,

Pam
 
You did pull off the clear outer skin of the chicken, right? That used to fool me and give it a plastic taste too...ya know, it's cool that chicken comes with that clear stretchy skin, but...
 
I like to use Vegtta to season my soups and stews. Avcailble in grocery stores. Here's a link to the packaging...http://malincho.com/vegeta.asp.

Vegeta is a type of chicken boullion, and it contains several types of dried vegetables and spices.

Give it a try, you won't be disappointed
 
Did your dutch oven sit for a while before you cooked the stew? The oil coating on the cast iron might have broken down or gone a bit rancid, imparting an odd flavor.
 
Saffron's pretty subtle ... I think the culprit was the cilantro ... very different flavour to what you'd expect in a the "usual" chicken stew. Cilantro's great in salsa etc., but I'd not put it in stew. Keep it for mexican cooking.

Chicken stew gets garlic, onions, sage, parsely, thyme, salt and pepper. Maybe some rosemary, if you like, though my kids don't. A splash of wine maybe - sherry's good too, but use less.

I bone and skin the chicken pieces, dredge them in flour seasoned with salt and pepper, then brown them in the dutch oven. Sometimes I brown them in bacon fat, for the smoky flavour ... cut back on the salt elsewhere though. Brown the veggies too - celery, garlic, carrots, potatoes. Then toss in the onions/garlic, and some sliced mushrooms ... cook 'till the onions are transluscent.

Cover with stock (and that 1/2 glass of wine), add the sage/thyme/rosemary, and bring it to a boil. Then turn down the heat and let it burble till the carrots/potatoes are cooked. Taste it just before serving, to correct the salt/pepper.
 
TomFetter said:
Saffron's pretty subtle ... I think the culprit was the cilantro ... very different flavour to what you'd expect in a the "usual" chicken stew. Cilantro's great in salsa etc., but I'd not put it in stew. Keep it for mexican cooking.

Chicken stew gets garlic, onions, sage, parsely, thyme, salt and pepper. Maybe some rosemary, if you like, though my kids don't. A splash of wine maybe - sherry's good too, but use less.

I bone and skin the chicken pieces, dredge them in flour seasoned with salt and pepper, then brown them in the dutch oven. Sometimes I brown them in bacon fat, for the smoky flavour ... cut back on the salt elsewhere though. Brown the veggies too - celery, garlic, carrots, potatoes. Then toss in the onions/garlic, and some sliced mushrooms ... cook 'till the onions are transluscent.

Cover with stock (and that 1/2 glass of wine), add the sage/thyme/rosemary, and bring it to a boil. Then turn down the heat and let it burble till the carrots/potatoes are cooked. Taste it just before serving, to correct the salt/pepper.
Click to expand...

Very close to what I did. (I didn't dredge the thighs). II'm thinking its the cilantro. Thanks for all the help. Usually, my stews are so good, bummer!
 
I am going to have to say that I as well think it was the cilantro. I love cilantro in the right dish. BTW, I have gotten cilantro from the store that tasted terrible: I would recommend sampling a few sprigs before putting in a dish (or buying, for that matter).

Although, as Josh said, if you oiled your pot before you stored it maybe it went rancid. I once destroyed a good meal with olive oil that had went rancid (moral of the story ~ taste your oil before sauteing something!).

BTW, where I come from there better be dumplings in the chicken stew:D
 
from both your ingredient lists, you are missing onions which are important even if you are using leeks. Also, the addition of chicken stock, or chicken stock cube gives a more rounded flavour, and then use a little less salt. The saffron is not the problem IMHO as a chef with 38 years experience. :)

Oh and yes, rancid vegetable oil tastes and smells like Linseed Oil. Good for cricket bats.. not good for food.

Cilantro is great with chicken. From a friend of mine in Brazil called Rev Reuben MacCallum.

This one's for you Andrew. Promise me that you will try it. Let me know how it goes.

AJIACO (chicken and potato soup)

2 Chicken breasts
Garlic and Onion
Chicken Stock
12 small Yellow Potatoes, cut in halves
2 ears Corn, cut in halves
8 medium Potatoes, peeled and cut into 5mm slices
1 whole bunch Scallions
1 whole bunch Cilantro
1 c Heavy Cream
2 T Capers, drained
2 Avocados, peeled, pitted and thinly sliced
Salt
The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

Good luck. If it ain't award winning, let me know.
===================

I did try it and it is fantastic.
 
Andrew Taylor said:
This one's for you Andrew. Promise me that you will try it. Let me know how it goes.

AJIACO (chicken and potato soup)

2 Chicken breasts
Garlic and Onion
Chicken Stock
12 small Yellow Potatoes, cut in halves
2 ears Corn, cut in halves
8 medium Potatoes, peeled and cut into 5mm slices
1 whole bunch Scallions
1 whole bunch Cilantro
1 c Heavy Cream
2 T Capers, drained
2 Avocados, peeled, pitted and thinly sliced
Salt
The night before marinate the chicken breasts with garlic, onion and salt. In a heavy 4-liter casserole, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a platter. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the casserole with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of cilantro, the sliced potatoes, the corn. When cooked remove the bunch of cilantro and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 T. of cream and 1 t. of chopped capers on each bowl. Float the sliced avocado on top. Serves 4.

Good luck. If it ain't award winning, let me know.
===================

I did try it and it is fantastic.
Click to expand...

Got it, thanks, I promise I will try it. I'll even leave the cilantro in the recipe! :barf:

Seriously, I'll try it!

Andy
 
:) I was the 'Andrew' that Reuben was talking about, but please do try it Andy. The addition of sliced avocado is truly inspired. You won't believe how buttery, warm avocado is, and this is contrasted by the crunchiness of the sweetcorn.

I left the scallions in as it seemed like a waste to throw them out.
 
Don't over cook chicken, use quality chicken, Saffron is usually combined with starchy dishes like rice, Cilantro does have a metallic taste, how did you defrost that chicken. I've found that speed defrosting by soaking in warm water changes the consistancy for the worse.
The opinion on seasoning of a dutch oven seems to have much merit too.
Don't give up on Saffron. In the right dish it's almost worth the kidney you have to sell on e-bay to aquire.
 
You must log in or register to reply here.
Back
Top