We bought an unsalted Chicken stock by Kitchen Basics (150 mg per 1 cup) and there was this recipe on the side: Chicken Stew Provencal. Decided to try it because we are pretty bored with our standby recipes.
Anything in the recipe that called for canned we used no salt added. So, this was not a salt free stew, but a very, very low sodium stew. And it was delicious. Old Rooster really, really liked it. We did not miss the salt at all and we will make this again. If you are not restricted by salt then just use normal, salt added stuff.
Here’s the recipe:
2C chicken stock (we used Kitchen Basics unsalted),2T olive oil, 4 chicken legs cut into thigh and drumsticks (remove skin), 2 large onions cut into thin wedges, 2 large ribs of celery sliced, 4 cloves minded garlic (we use the minced kind in the jar), 1 can whole tomatoes cut up (I had a can of no salt stewed tomatoes), 4 red potatoes cut into 1″ cubes, 2 tsp dried herb Provencal (okay I had to look this up and I had everything but the savory. I used 1/4 heaping teaspoon of each), 1/2 t salt (I did NOT add that), 1/4 ground black pepper (I used coarse ground).
Use a large pot pan, and add olive oil and chicken. Brown chicken for about 10 minutes. Add onion, garlic and celery and cook for about 5 minutes to soften and brown onion. Add everything else and bring to a boil, then lower heat to simmer 45 minutes. And then you are in heaven. We did not miss the salt.
Recipe on box