Colorful Chicken Stew Food

OLD-FASHIONED CHICKEN STEW

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.

COLORFUL CHICKEN STEW

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until chicken and vegetables are tender.

CROCK POT COLORFUL CHICKEN STEW

Steps:

• In a 5-quart crock pot, combine the first 12 ingredients.
• In a small bowl, combine cornstarch and water until smooth.
• Stir into chicken mixture.
• Cover and cook on LOW for 8-10 hours or until vegetables are tender.

CREAMY CHICKEN STEW

Steps:

• Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
• Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
• Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

AMAZING CHICKEN STEW

Steps:

• In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes.
• Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer.
• While that's simmering, cook your bacon in a large skillet until it is crisp.
• Remove the bacon and let drain on paper towels.
• (If you aren't planning to use bacon, this is where you would heat your olive oil).
• Add cubed chicken to the bacon drippings (or oil) and cook (over medium heat) until just starting to turn white, stirring frequently.
• Crush the basil and thyme and add to chicken, stirring to mix together well.
• Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often.
• Remove the chicken with a slotted spoon and add to the simmering stock.
• In same skillet put your onion, carrots, and garlic and sauté for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy).
• Use a slotted spoon to remove the veggies and add them to your simmering stock.
• Cover and simmer for approximately 1 hour or until the veggies are the consistency you like.
• If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened.
• Slowly stir in the cream and allow to warm through.
• If you used it, crumble the cooked bacon over top.
• Serve with warm rolls.