OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
SOUTHERN CHICKEN STEW
Featuring tomatoes, corn, potatoes, and chicken, this flavorful and hearty southern chicken stew recipe is a firm family favorite.
Provided by The SouthernPlate Staff
Categories Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Cook the chicken until done in water. Remove the chicken from the broth and discard its skin. Separate the meat from the bones and then shred the meat.
- Dip off as much fat from the broth as possible.
- Simmer potatoes in 1 cup of broth in a covered saucepan until done and do not drain. Mash potatoes slightly, keeping them lumpy.
- Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
- Cover and simmer for 20 minutes.
- Add potatoes and chicken pieces and simmer slowly with the lid off for at least 45 minutes.
- Right before serving, stir in the butter and let it melt. This chicken stew is best if made a day ahead and reheated to serve.
Nutrition Facts : Calories 684 kcal, ServingSize 1 serving
ALABAMA CHICKEN
YUMMMMYYYY!! This is similar to a recipe I had years ago for German Stewed Chicken. I lost the recipe and this is the closest thing I have found that resembles it. It is really good and makes quite alot. The combination of different flavors makes for a very different and tasty chicken casserole. Enjoy! Guesstimate on prep and cooking times which includes cooking the chicken and the noodles.
Provided by Anita Harris
Categories Chicken
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet saute the green pepper, celery and onion in butter until soft.
- Boil noodles in chicken broth that chicken was cooked in; drain.
- Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
- Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
- Place mixture in a 13x9 greased baking dish and top with crushed crackers.
- Bake at 300 degrees 45 minutes to 1 hour.
- Can be prepared a day in advance and refrigerated; covered.
- If making in advance add the cracker topping just before baking.
GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
- Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
- Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
- Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.
ALABAMA CHICKEN
My most favorite chicken casserole. I got this recipe from a lady who retired from a job that I took over about 26 years ago. When we had office potlucks, I always requested her to make this. Even though we don't live in Alabama, no other name would seem right for this dish!
Provided by Sissylu
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in water with bay leaf and debone.
- Cook spinach noodles in the chicken broth and drain, but reserving the broth.
- Saute' green pepper, celery, and onion in melted margarine/butter until tender.
- Add cubed Velvetta and stir until melted.
- Next add green olives, mushrooms, cream of mushroom soup, and chicken.
- Blend sauce in cooked spinach noodles and place in slightly greased casserole.
- You may add more broth if needed.
- Top with cracker crumbs and dot with butter and bake 350 for 45 min.
Nutrition Facts : Calories 1151.4, Fat 81.4, SaturatedFat 24, Cholesterol 217.3, Sodium 2445.4, Carbohydrate 44.8, Fiber 7, Sugar 9.9, Protein 60.7
PROVENçAL CHICKEN STEW
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Olive Tomato Sauté Stew Back to School Winter Potluck
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
- Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
- Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
- Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
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