CHICKEN STEW
Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.
Provided by Nagi
Categories Mains
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat oven to 180C/350F.
- Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
- If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
- Add carrots and celery, cook for 1 minute.
- Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
- Sprinkle flour across surface, stir.
- Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
- Place chicken on top, keeping the skin above the liquid level as much as you can.
- Bring to simmer then cover. Bake for 45 minutes.
- Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
- Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
- Taste sauce and adjust salt and pepper to taste.
- Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.
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.
CHICKEN AND BEEF BRUNSWICK STEW
Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.-Judi Brinegar, Liberty, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield about 8 quarts (25-30 servings).
Number Of Ingredients 19
Steps:
- In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.
Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 800mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
CROCK POT BEEF AND CHICKEN STEW
Steps:
- Gather the ingredients.
- Combine the steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in a slow cooker . Stir to blend the ingredients.
- Add the chicken thighs, beef, onion, potatoes, carrots, and tomatoes. Stir gently.
- Cover and cook on low for 8 to 10 hours or on high for about 5 hours.
- About halfway through the cooking time, remove the chicken thighs. Chop them and return the chopped meat to the slow cooker. Stir well and finish cooking.
- To thicken the gravy, make a smooth paste with the flour and 1/4 cup of cold water. Stir the flour mixture into the stew in the slow cooker. Cover and cook on high for about 15 to 20 minutes longer, or until thickened.
- Serve with biscuits, cornbread , or crusty bread.
- Enjoy.
Nutrition Facts : Calories 384 kcal, Carbohydrate 20 g, Cholesterol 195 mg, Fiber 2 g, Protein 48 g, SaturatedFat 4 g, Sodium 750 mg, Sugar 5 g, Fat 13 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
BEEF AND CHICKEN STEW
I received this recipe from my mother-in-law. Everyone in my family likes this recipe. Especially my son. Great with cornbread.
Provided by Lynn0166
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a pot (including juice from cans); add some of the broth or water if it is too thick.
- Simmer for about 45 minutes. stirring occasionally.
- Can be put in crock pot on low.
Nutrition Facts : Calories 494.7, Fat 26.9, SaturatedFat 8.5, Cholesterol 133.9, Sodium 875.2, Carbohydrate 32.2, Fiber 3.1, Sugar 12.1, Protein 34
HEARTY TEXAS BEEF, PORK & CHICKEN STEW
Make and share this Hearty Texas Beef, Pork & Chicken Stew recipe from Food.com.
Provided by Christine Bettiga
Categories Stew
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large, heavy pot, over medium heat, add the oil.
- Season the beef and pork with salt and pepper.
- Sear the meat, in batches, for 2 minutes on all sides.
- Add the red wine to deglaze (about 1 minute).
- Add the onions, garlic, and hot pepper.
- Cover with water (approx. 3-4 quarts).
- Bring to a boil, reduce heat to medium low, and simmer until tender (approx. 3 hours) Season the chicken with salt, pepper and essence.
- Add the chicken during the last 1 ½ hours of cooking.
- Remove the meat, chicken and vegetables, set aside to cool.
- Discard the vegetables.
- Add the remaining vegetables to the pot.
- Continue to cook for 1 hour.
- After the meat is cool, cube the beef and pork into 1" pieces.
- Remove the skin and bones from the chicken and cube into 1" pieces.
- Add the cubed meat to the vegetables.
- Continue to cook for 30 minutes.
- Re-season if necessary.
- Ladle into serving bowls.
- Serve with fresh bread or corn bread.
Nutrition Facts : Calories 810.6, Fat 39.3, SaturatedFat 11.2, Cholesterol 217.3, Sodium 253.6, Carbohydrate 43.9, Fiber 8.2, Sugar 11.2, Protein 68.9
BRUNSWICK STEW (CHICKEN/PORK/BEEF)
When growing up in Georgia, I felt BBQ wasn't BBQ with out some Brunswick Stew. This is a great recipe. Warning: it makes a lot. But, it freezes well, so not to worry.
Provided by Pokey in San Antonio
Categories Pork
Time 4h20m
Yield 15-20 serving(s)
Number Of Ingredients 18
Steps:
- Combine three meats in large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
- Remove meat and reserve broth. When cool, shred or chop meat.
- Add potatoes and onions to broth and cook over medium heat until tender.
- Add meat and remaining ingredients, bring to a boil. Reduce heat and simmer for 2 1/2 hours, stirring often.
- Serve with your favorite BBQ. I prefer Carolina-style Pulled Pork sandwiches recipe#152801.
Nutrition Facts : Calories 598.9, Fat 30.1, SaturatedFat 10.5, Cholesterol 134.9, Sodium 644.8, Carbohydrate 37.3, Fiber 3.9, Sugar 12.4, Protein 42.7
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