Chicken Stew Casserole Food

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CHICKEN STEW



Chicken Stew image

Make and share this Chicken Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)

Steps:

  • Heat oil in large pot, saute onions for 2 minutes.
  • Add next 7 ingredients.
  • Bring to a boil.
  • Add potatoes, carrots, and chicken.
  • Simmer until vegetables are done, about 30 minutes.
  • Thicken with cornstarch if you like a thicker stew.

Nutrition Facts : Calories 310.9, Fat 14.8, SaturatedFat 2.1, Sodium 1003.6, Carbohydrate 39.3, Fiber 6.6, Sugar 8.1, Protein 7.3

CHICKEN STEW



Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

  • Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
  • Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
  • Ladle the stew into serving bowls and serve with the bread.
  • Serving suggestion: crusty bread.

POTATO CHICKEN STEW



Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 45m

Yield 6

Number Of Ingredients 13

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

  • Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  • Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

HUMBLE CHICKEN STEW & DUMPLINGS



Humble chicken stew & dumplings image

A simple delicious chicken stew done one of my favourite ways - with leftover chicken and fluffy dumplings. Enjoy!

Provided by Jamie Oliver

Categories     Chicken Recipes     Save with Jamie     Chicken     St. George's Day     Sunday lunch     British     Pork

Time 1h40m

Yield 4

Number Of Ingredients 12

4 rashers of higher-welfare smoked streaky bacon
olive oil
2 onions
3 large carrots
2 potatoes, or 250g celeriac
a few sprigs of fresh thyme
2 fresh bay leaves
200 g button mushrooms
1 heaped tablespoon of plain flour
250 g self-raising flour
125 g cold unsalted butter
1 leftover chicken carcass, plus up to 300g leftover cooked chicken

Steps:

  • For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
  • Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
  • Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
  • Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
  • Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
  • Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
  • Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
  • Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
  • When the time's up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
  • Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.

Nutrition Facts : Calories 768 calories, Fat 37.6 g fat, SaturatedFat 19.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.8 g carbohydrate, Sugar 12.2 g sugar, Sodium 1.6 g salt, Fiber 6.8 g fibre

CREAMY CHICKEN STEW



Creamy chicken stew image

Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 10

3 leeks , halved and finely sliced
2 tbsp olive oil , plus extra if needed
1 tbsp butter
8 small chicken thighs
500ml chicken stock
1 tbsp Dijon mustard
75g crème fraîche
200g frozen peas
3 tbsp dried or fresh breadcrumbs
small bunch of parsley , finely chopped

Steps:

  • Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
  • Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
  • Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
  • When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

JOOLS' SIMPLE CHICKEN & VEG STEW



Jools' simple chicken & veg stew image

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

2 medium leeks
2 carrots
2 sticks of celery
2 cloves of garlic
3 sprigs of fresh thyme
3 rashers of higher-welfare smoked streaky bacon
olive oil
200 g celeriac
2 parsnips
6 new potatoes
8 free-range chicken thighs, skin off, bone out
1 heaped teaspoon Marmite
600 ml organic vegetable stock

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

HUNTER'S CHICKEN STEW (POLLO ALLA CACCIATORA)



Hunter's chicken stew (Pollo alla cacciatora) image

This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings

Provided by Jamie Oliver

Categories     Mains     Jamie's Italy     Chicken     Bonfire night recipes     Italian     Stew     Beef

Time 2h

Yield 6

Number Of Ingredients 12

2 kg higher-welfare chicken, jointed, or use the equivalent amount of chicken pieces
sea salt
freshly ground black pepper
8 bay leaves
2 sprigs fresh rosemary
3 cloves garlic, peeled (1 crushed, 2 sliced)
½ bottle Chianti
flour, for dusting
extra virgin olive oil
6 anchovy fillets
1 handful green or black olives, stoned
2 x 400 g good-quality tinned plum tomatoes

Steps:

  • Chicken cacciatora seems to be reasonably well known in Britain because it's the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it's a totally different experience. It's a simple combination of flavours that just works really well. Cacciatore means 'hunter', so this is obviously the type of food that a hunter's wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I've made it for about 12 people.
  • Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
  • Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
  • Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
  • Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.

Nutrition Facts : Calories 855 calories, Fat 11.7 g fat, SaturatedFat 2.7 g saturated fat, Protein 79.7 g protein, Carbohydrate 9.9 g carbohydrate, Sugar 5.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre

CHICKEN STEW RECIPE



Chicken stew recipe image

Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

1 tbsp sunflower oil
1 onion, finely chopped
4 garlic cloves, sliced
1.4l hot chicken stock
1 large potato, finely grated
1 tbsp fresh thyme leaf
2 tsp fresh rosemary leaves
2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
6 carrots, halved lengthways and cut into chunks
2 parsnips, halved lengthways and cut into chunks
3 leeks, well washed and thickly sliced
mash and peas, to serve (optional)

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.

Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

CHICKEN STEW



Chicken Stew image

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

1 tbsp olive oil
1.5 kg / 3lb bone in, skin on chicken thighs and drumsticks ((6 to 8 pieces))
Salt and pepper
2 onions (, halved and cut into wedges)
2 garlic cloves (, minced)
3 large carrots (, cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1")
4 celery stalks (, cut into 2cm / 4/5" chunks)
1/2 cup (125 ml) white wine ((or water))
3 tbsp (35g) flour
3 cups (750 ml) chicken broth (, low low sodium)
2 tbsp tomato paste
2 tsp Worscestershire sauce
3 sprigs thyme (, or 1 tsp dried thyme (or other herb))
2 bay leaves ((dried or fresh))
600 g / 1.2lb baby potatoes (, halved (quarter large ones))
Fresh thyme or parsley ((chopped))
Warm crusty bread

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.

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

HEALTHY TURMERIC CHICKEN STEW



Healthy Turmeric Chicken Stew image

This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.

Provided by Stephanie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 43m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
2 skinless, boneless chicken breasts, cubed
2 sweet potatoes, cubed
½ red onion, chopped
1 small eggplant, cubed
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
½ cup low-sodium chicken broth

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 5.1 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 70.8 mg, Sugar 5.7 g

CHICKEN STEW WITH COCONUT MILK



Chicken Stew With Coconut Milk image

An easy microwave meal.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Yield 6

Number Of Ingredients 13

1 pound skinless, boneless chicken breast, cut into bite-sized chunks
1 medium yellow onion, chopped or sliced
1 cup peeled potatoes, cut in 1-inch chunks
1 cup halved baby carrots
1 (9 ounce) package frozen baby lima beans
¼ (12 ounce) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon cumin
1 tablespoon curry powder
Salt and pepper to taste
¼ teaspoon hot sauce (such as Tabasco), or to taste
Parsley or cilantro for garnish

Steps:

  • Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 23.3 g, Cholesterol 39 mg, Fat 10.5 g, Fiber 6.2 g, Protein 21.2 g, SaturatedFat 7.7 g, Sodium 214.4 mg, Sugar 2.7 g

ONE-POT CHICKEN STEW



One-Pot Chicken Stew image

This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!

Provided by Katya

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks
2 Tbsp. avocado oil, divided
3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken broth or stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, scrubbed and quartered
1/4 cup fresh chopped parsley
Kosher salt and freshly ground black pepper

Steps:

  • Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
  • Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
  • Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
  • In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
  • Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.

Nutrition Facts : Calories 486 calories, Sugar 12.1 g, Sodium 679.7 mg, Fat 14.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 6.2 g, Protein 44.9 g, Cholesterol 168.8 mg

ONE-POT CHICKEN STEW



One-Pot Chicken Stew image

Chicken stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 15

1 1/2 pounds boneless skinless chicken thighs
1 tesapoon salt
1/2 teaspoon pepper
2 Tablespoon unsalted butter
1 large onion, large dice
3 medium carrots, sliced into 1/2 inch slices
3 ribs celery, large dice
1/2 cup dry sherry
1 teaspoon fresh thyme
2 teaspoon fresh sage
3 whole bay leaves
1 1/2 pounds mini tri-color potatoes, cut in half
4 cups chicken stock
2 Tablespoon cornstarch
parsley for serving, if desired

Steps:

  • Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
  • Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
  • Add in the carrots, onion and celery to the pan and saute for 5 minutes.
  • Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
  • Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
  • Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
  • To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
  • Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

Nutrition Facts : Calories 192 kcal, Carbohydrate 7 g, Protein 20 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 539 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY SLOW COOKER CHICKEN CASSEROLE



Easy Slow Cooker Chicken Casserole image

Prepared in minutes, ultra cheap to buy and feeds plenty. This is just enough to fill my 2.5l slow cooker at home but can be expanded to fill a bigger cooker or the vegetables changed if you wish. Very flexible and pretty healthy too!

Provided by Christovftw

Time 8h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chop the leek, carrot, onion and potatoes into small amounts. If using new potatoes I tend to cut these into 8 pieces.
  • De-skin and de-bone the chicken thighs and chop these into small pieces as well
  • At this point you can fridge the ingredients and put the slow cooker on in the morning, with the meal ready for when you get home or you can go ahead and cook now
  • Add leek, carrot, onion and potatoes to the slow cooker
  • Add the chicken to the slow cooker with the ingredients then pour over the chicken stock as slowly and as evenly as possible. Then mix in 4 tablespoons of vegetable gravy to thicken it up. We like the sauce nice and thick but reduce the amount of granules if you prefer a runnier casserole.
  • Switch the slow cooker to low and leave to cook for a minimum of 4 hours, however I tend to cook for 8 as I put this on before I go to work; ready to eat when I get home.

CHICKEN STEW WITH VEGETABLES



Chicken Stew With Vegetables image

This chicken stew recipe can be cooked in the slow cooker or baked in the oven. Tomatoes, garlic, herbs, and a variety of vegetables flavor the stew.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 2h15m

Yield 4

Number Of Ingredients 15

3 1/2 pounds chicken pieces (a cut-up fryer or chicken thighs, bone-in)
3 medium potatoes , peeled and cubed
2 carrots, sliced into 1/2-inch rounds
1 small zucchini, seeded and cubed
1 red or green bell pepper, sliced
2 medium onions, sliced
2 celery ribs, diagonally cut into 1 inch slices
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can tomatoes
2 cloves garlic, minced
1 1/2 cups chicken stock (unsalted or low-sodium)
2 bay leaves
1 teaspoon dried dill
1/2 teaspoon dried thyme

Steps:

  • Gather the ingredients.
  • Pat chicken with paper towels to dry.
  • Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven . Sprinkle with salt and pepper.
  • Add tomatoes and tomato liquid.
  • Add garlic to chicken stock and pour over ingredients in casserole.
  • Add bay leaves and sprinkle with dill and thyme .
  • Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
  • Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
  • Cover and cook on low for about 6 to 8 hours.

Nutrition Facts : Calories 1152 kcal, Carbohydrate 44 g, Cholesterol 354 mg, Fiber 8 g, Protein 116 g, SaturatedFat 15 g, Sodium 994 mg, Sugar 10 g, Fat 55 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN STEW WITH BISCUITS



Chicken Stew with Biscuits image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
  • Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

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