CHICKEN STEW (CASSEROLE)
Recipe video above. This is the faster way to make a chicken stew (casserole) that's done in an hour but tastes like it's been simmering all day! The trick is to use boneless thigh fillets, beef instead of chicken broth, a good slug of red wine and BACON!
Provided by Nagi
Categories Mains
Time 1h5m
Number Of Ingredients 19
Steps:
- Place oil and bacon in a large heavy based casserole pot over high heat.
- When the oil is heated and bacon releases some fat, add chicken.
- Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
- Add garlic and onion, cook 1 minute.
- Add celery and carrot, cook 2 minutes.
- Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
- Add flour, mix until incorporated.
- Slowly pour in half the beef broth while stirring, then pour the rest in.
- Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
- Stir, add potato.
- Cover, simmer 30 minutes.
- Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
- Serve with crusty bread, sprinkled with parsley if desired!
Nutrition Facts : Calories 510 kcal, Carbohydrate 29 g, Protein 40 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 162 mg, Sodium 1231 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
FOOD ALLERGY MUMS' CHICKEN CASSEROLE
This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
Provided by Food Allergy Mums
Categories Mains Chicken Potato Sweet potato Chicken thighs Mushroom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
- Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
- Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
- Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
- Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
- If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.
Nutrition Facts : Calories 544 calories, Fat 31.2 g fat, SaturatedFat 8.8 g saturated fat, Protein 37.5 g protein, Carbohydrate 30.4 g carbohydrate, Sugar 9.6 g sugar, Sodium 1.4 g salt, Fiber 3.9 g fibre
SMOTHERED CHICKEN CASSEROLE
Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
- Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
- Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.
Nutrition Facts : Calories 570, Carbohydrate 49 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 35 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 1/2 g
DELICIOUS ONE POT/CASSEROLE CHICKEN THIGHS
Great comfort food and the flavour of the chicken combined with the vegetables is just lovely and its so easy to put together - it almost cooks itself! the blend of flavours makes it a meal that my family ask for again and again.
Provided by JoyfulCook
Categories One Dish Meal
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Coat the chicken in flour. Heat large fry pan or skillet ; add the oil, and seal chicken until turning a golden brown. Place in casserole dish or your slow cooker.
- Add all the vegetables and the bacon/ham to the fry pan and cook for 2 minutes then stock cubes , cayenne pepper simmer for another couple of minutes.
- Add to the chicken, making sure that there is enough liquid to not quite cover the meat. Add a little extra water if necessary. Cook in a moderate oven 180°C for 1 hr 30 minutes, or until cooked.
- To microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
- Serve with new potatoes or rice and fresh vegetables.
EASY CHICKEN THIGHS AND RICE RECIPE
Easy Chicken Thighs and Rice Casserole Recipe - super delicious Rice Casserole Recipe with Baked Chicken Thighs & garlic and bacon infused flavor.
Provided by Love Keil
Categories Main Coarse
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F and get 9 by 13" casserole dish ready by placing it on the table.
- Using a skillet, add 5 chopped bacon strips and saute until golden color about 5 minutes. Next remove bacon grease leaving about 1 tablespoon inside the skillet add 1 tablespoon butter (Or remove all of the bacon grease and add 2 tablespoon of butter!) and 1 chopped onion. Saute onion with bacon until onion is soft about 9 minutes, stirring few times.
- Now, add 3 finely chopped garlic cloves and saute for 1 minutes, stirring few times. Place 1 1/2 cup of rice and saute onion with bacon into a casserole dish.
- Using small dish, mix all spices together. Rub 1/2 of the spice mixture onto both sides of the chicken thighs and the rest of the spice mixture add it to the casserole to flavor the rice. Pour in 2 3/4 cups of homemade chicken broth. Stir the rice and broth try it, and add more salt if needed.
- Place chicken on top the rice, cover the casserole and bake for about 30 minutes. After uncover (grease chicken thighs with oil or melted butter, to get that golden color), then bake for 20 more minutes.
- Grease chicken again with oil & broil on high for 3-5 minutes. Sprinkle with freshly chopped greens like parsley and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 574 kcal, Carbohydrate 48 g, Protein 26 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 131 mg, Sodium 722 mg, Fiber 1 g, Sugar 1 g
JOOLS' SIMPLE CHICKEN & VEG STEW
I don't really like onions in my cooking, so I always leave them out of my stews - I prefer to use leeks instead. My kids also like sweetcorn in there, which I stir in from frozen just after the casserole has come out of the oven. Daisy loves this with mint sauce on the top, too.
Provided by Jools Oliver
Categories Mains Chicken Sunday lunch British Stew Chicken thighs Beef
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºC/gas 5.
- Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
- Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
- Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
- Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
- Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
- When the time's up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.
Nutrition Facts : Calories 420 calories, Fat 20.6 g fat, SaturatedFat 6.6 g saturated fat, Protein 25.8 g protein, Carbohydrate 29.6 g carbohydrate, Sugar 10.6 g sugar, Sodium 1.4 g salt, Fiber 13.2 g fibre
FRENCH CHICKEN CASSEROLE
The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.
CORNBREAD AND CHICKEN THIGH CASSEROLE
Easy to make casserole with chicken thighs and vegetables topped with cornbread.
Provided by Natasha Mathew
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
- Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
- Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
- Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
- Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
- Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 11.7 g, Fiber 2.5 g, Protein 18.5 g, SaturatedFat 3.5 g, Sodium 901.1 mg, Sugar 8.2 g
21 BEST BONELESS SKINLESS CHICKEN THIGH RECIPES
LEMON GARLIC BUTTER CHICKEN THIGHS
Time 30m
Number Of Ingredients 11
Steps:
- Add the dried herbs and spices to a small bowl and mix.
- Toss the chicken thighs in the spice mixture until fully coated and set this aside to marinate while you prepare the green beans.
- Lay the beans out evenly into a microwaveable dish and cover with ½ cup (or 125ml) water and cook in the microwave for around 8-10 minutes. They should still have a good bite to them but cooked about 80% of the way.
- Melt 2 tablespoons of the butter in a large skillet and place the chicken thighs in once the butter is starting to bubble and froth.
- Cook for around 5-6 minutes on either side or until you cut into the chicken and the juices run clear.
- Remove the chicken thighs from the skillet and transfer to a plate
- Add the remaining tablespoon of butter to the skillet and add the green beans, parsley, garlic, hot sauce, and pepper flakes and cook on medium heat for around 5 minutes.
- Once the beans are cooked to your liking, add the chicken stock and lemon juice and reduce for a couple of minutes until slightly reduced and glossy.
- Add the chicken thighs back to the pan, season, serve, and enjoy!
EASY CHICKEN CASSEROLE
An easy chicken casserole recipe should be in every cook's little black book and this one will go down well with all of the family. Serve with mashed or boiled potatoes, or rice. Each serving provides 425 kcal, 48g protein, 13g carbohydrates (of which 7.5g sugars), 19g fat (of which 5g saturates), 5g fibre and 2.4g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven 190C/170C Fan/Gas 5. Season the chicken thighs all over with a little salt and lots of black pepper.
- Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken for 7-8 minutes, skin-side down, or until the skin is nicely browned. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
- Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4-5 minutes, or until lightly browned, stirring regularly. Tip into a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well.
- Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.
- Place in the oven and cook for 45 minutes. Take out of the oven and stir in the leeks. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened. Serve.
Nutrition Facts : Calories 425kcal, Carbohydrate 13g, Fat 19g, Fiber 5g, Protein 48g, SaturatedFat 5g, Sugar 7.5g
SILVER PALATE'S CHICKEN MARBELLA
This Chicken Marbella recipe, a Silver Palate classic is made with boneless thighs. The perfect make ahead meal Just mix, marinate and bake!
Provided by Nancy Buchanan
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Prick the chicken all over with a fork. In a gallon-sized Ziploc bag combine the chicken, garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers and bay leaves.
- Seal the bag and squish everything around for a a minute or two to mix all the ingredients.
- Refrigerate overnight.
- To cook:
- Adjust an oven rack to the upper third of the oven.
- Pre heat the oven to 350 degrees
- Transfer the contents of the ziploc bag into a 10 x 7 casserole dish.
- Sprinkle the brown sugar on top of the chicken.
- Pour the white wine around the chicken.
- Bake the chicken for 35 - 45 minutes or until the chicken is cooked through. (165 degrees on a meat thermometer placed in the thickest part of the thigh).
- Serve the chicken, spooning the sauce and the prunes and olives over the top and garnish with the parsley.
Nutrition Facts : Calories 819 kcal, Carbohydrate 27 g, Protein 38 g, Fat 59 g, SaturatedFat 13 g, Cholesterol 222 mg, Sodium 1382 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
BONELESS CHICKEN THIGH AT 400 DEGREES IN OVEN
If you are a huge fan of boneless chicken thighs you will love this recipe. Follow this recipe and you can never set a foot wrong.
Provided by TheChef
Categories Main Course
Number Of Ingredients 5
Steps:
- Arrange a rack in the middle of the oven and preheat the oven to 400 Fahrenheit.
- Place boneless chicken thigh in a bowl. Do the basic seasoning with salt and pepper. Add olive oil lightly to enhance browning in the oven.
- If you have any prepared sauce, you can add also it and mix properly.
- Arrange the chicken thighs smooth side up on a baking tray.
- Slide your chicken thigh into the oven and allow to cook for 20-25 minutes.
- Enjoy your delicious recipe!
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