Recipes Ingredients Meat & Poultry Chicken Kitchen-Sink Chicken Stew 3.8 (34) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 10 mins Servings: 6 Don't let any vegetables on hand go to waste; combine them to make this inexpensive stew. Ingredients 8 skinless chicken drumsticks Coarse salt and ground pepper 2 tablespoons vegetable oil 1 large yellow onion, diced large 1 large carrot, diced large 1 large celery stalk, diced large 3 garlic cloves, smashed and peeled 1 large russet potato, diced large 1 pound collard greens, stems removed, leaves torn 1 large can (48 ounces) vegetable juice 2 teaspoons Worcestershire sauce 2 teaspoons white vinegar Directions Season chicken generously with salt and pepper. In a 6-quart Dutch oven or heavy pot, heat oil over medium-high. Cook chicken until brown on all sides, 10 to 12 minutes; transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens, 3 minutes. Add potato and collard greens; cook until greens begin to wilt, 3 minutes. Return chicken to pot; add vegetable juice and Worcestershire. Bring to a boil; reduce to a medium simmer, partially cover, and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving. Rate it Print