A French Acadian recipe. To thicken stew you can add dumplings.
i am also an acadian and have made a similiar recipe many times,i however usually cook mine longer,at least 2 hours,so everything blends together,i dont use summer savory,i find the taste too bland,instead i use a little garlicpowder and dried parsley.also salted herbs are very nice to add.this recipe is excellent with beef,simply brown as told and let cook,the longer you cook,the softer it is.thanks for keeping the acadian food alive sophie, - 12 Feb 2005 (Review from Allrecipes US | Canada)
if you want to make this recipe really good, add chicken broth instead of water and add a bit of cream and some flour to make a gravy----delicious!! - 06 Jun 2008 (Review from Allrecipes US | Canada)
Very good. I skinned the chicken before browning, substituted seasoned garlic salt and dried parsley for summer savory, and chicken broth in place of water. Also thickened up the broth with a flour/water paste before serving. Tasty. - 08 Jan 2009 (Review from Allrecipes US | Canada)