Chicken And Carrot Stew Food

POTATO AND CARROT STEW

Steps:

• Heat the oil in a large pot and add the chopped onion.
• Sauté for a couple of minutes, then add cubed potatoes.
• Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size).
• Add sliced carrots, bay leaves, tarragon, sweet paprika, thyme, salt and pepper.
• Let it cook until the veggies are tender (about 20 minutes).
• Add flour, dissolved separately in a cup with some cold water.
• Add sliced, peeled tomatoes.
• Stir and cook for another 5 minutes.
• Serve with fresh parsley on top!

CHICKEN STEW WITH CARROTS AND LEEKS

Steps:

• Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate.
• Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.
• Cool completely and store in the refrigerator for a make-ahead meal.
• To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.

CHICKEN STEW RECIPE

Steps:

• Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
• Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

CHICKEN AND ARTICHOKE STEW

Steps:

• Generously season chicken with salt and pepper. Heat 1 T butter in a Dutch Oven over med-high. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
• Reduce heat to med. Add 1/4 c water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minute Stir in flour; cook 1 minute more.
• Add broth and 1/2 cup water; bring to a boil. Add carrots, thyme, 1 t salt and 1/2 t pepper. Simmer til carrots are almost tender, about 5 minutes.
• Cut chicken into 1/2 inch chunks and return to pot. Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.
• Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.

THAI SPICED CHICKEN AND CARROT STEW

Steps:

• Combine all ingredients except sesame oil, salt, pepper and rice in slow cooker.
• Cover and cook on high 3-4 hours.
• Season to taste with sesame oil, salt and pepper.
• Serve hot over rice.

CHICKEN STEW WITH CARROTS, CHICKPEAS, AND RAISINS

Steps:

• Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
• Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
• While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
• (Per serving)
• Calories: 381
• Fat: 10g
• Cholesterol: 76mg
• Carbohydrate: 46g
• Sodium: 473mg
• Protein: 28g
• Fiber: 5g