Country Chicken Stew Food

FRENCH COUNTRY CHICKEN STEW

French Country Chicken Stew image

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

Provided by TishT

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 lbs chicken pieces, skin on
1 teaspoon coarse salt
3 tablespoons flour
1 slice smoked bacon (1/4 inch thick)
1/2 cup vegetable oil
1 medium onion, finely chopped
1 teaspoon white pepper
1/2 teaspoon crumbled dried tarragon
1 (8 ounce) can stewed tomatoes
1/2 cup dry white wine
1 chicken bouillon cube, broken into pieces
1 (8 ounce) package frozen green peas, thawed
3 medium carrots, peeled and cut into 1 inch rounds
12 small red potatoes
3 tablespoons flat leaf parsley, finely chopped
salt

Steps:

Prepare the chicken but don't skin.
Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
Trim off and discard the bacon rind.
Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
Remove and set aside.
Brown the chicken pices in batches, removing them as they finish browning.
Remove and discard all but 3 Tbs of the fat.
Add the onion, pepper, tarragon, and the remaining flour.
Scrape these back and forth in the hot fat until the onion is transparent.
Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
Add the bacon, chicken, peas, and carrots.
Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
Add them to the stew and simmer for 20 minutes.
Stir in the parsley.
Salt to taste, and serve hot.

COUNTRY CHICKEN STEW

Country Chicken Stew image

This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! ;) (Prep time does not include time to putter around in the garden)

Provided by PalatablePastime

Categories Stew

Time 55m

Yield 3 serving(s)

Number Of Ingredients 19

Ingredients

3 chicken legs, skinned and separated into pieces
1 -2 tablespoon vegetable oil
2 cups baby carrots
1 medium onion, quartered and sliced
3 medium unpeeled potatoes, cubed
1 (14 1/2 ounce) can fat-free low-sodium chicken broth
1 teaspoon chopped fresh basil
1 1/2 teaspoons chopped fresh marjoram
1 teaspoon minced fresh sage
1/2 teaspoon onion powder
1/2 teaspoon sweet Hungarian paprika
1 bay leaf
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 (16 ounce) can chopped tomatoes, with liquid
1/2 cup dry sherry
2 tablespoons cornstarch, mixed with
1/4 cup water
salt and black pepper

Steps:

Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
Add tomatoes with their juice and the wine.
Cover and simmer 10 minutes more or until chicken is tender and cooked through.
Remove chicken to platter; discard bay leaf; and skim fat.
Stir cornstarch mixture into stew and stir constantly until thickened.
Adjust taste for salt and pepper, and return chicken to pan.
Simmer for 5-10 minutes or until warmed through.
Serve with parsley dumplings, or over split biscuits, if desired.
Tastes good just as it is, too.

COUNTRY-STYLE STEW

Country-Style Stew image

I created this recipe when my husband and I were married almost 20 years ago. As a new bride, I was delighted with the delicious results. This is still our favorite stew.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 18-22 servings (5-1/2 quarts).

Number Of Ingredients 21

Ingredients

2 pounds ground beef
1 can (32 ounces) tomato juice
4 cups water
4 medium carrots, sliced
1 large onion, diced
2 cups frozen sliced okra
1-1/2 cups shredded cabbage
1-1/2 cups diced celery
1 cup frozen green beans
1 cup frozen peas
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (11 ounces) Mexican-style corn
5 teaspoons beef bouillon granules
1 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon celery salt

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

Nutrition Facts :

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