CREAMY COUNTRY CHICKEN STEW
Easy to prepare hearty chicken stew
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 1h30m
Number Of Ingredients 16
Steps:
- On a small cutting board, cut the chicken breast into chunks and set aside.
- Next, whisk together the cream of mushroom soup and chicken stock in a mixing bowl and set aside.
- Next, snap the ends off of the green beans and discard. Snap the beans in half or thirds depending on size.
- Next, prep the other vegetables: chop celery, dice an onion, chop carrots, mince garlic, peel & chop potatoes into chunks and set aside. Open the can of corn and drain the juices, set aside.
- Add the butter to a dutch oven over medium heat.
- Once the butter is melted, add the chicken, celery, onion and garlic. Stir to combine and cook for one minute.
- Next, add the remaining vegetables to the pot.
- Pour the cream of mushroom and stock mixture over the stew ingredients in the pot.
- Season with salt, pepper and poultry seasoning.
- Next, add the water to the pot, cover with a lid and bring to a low boil. Reduce heat to a simmer and cook for one hour.
- Finally, add the heavy cream, stir to incorporate with the rest of the ingredients. Remove the pot from the heat.
- Serve stew hot.
Nutrition Facts : Calories 465 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 634 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CREAMY CHICKEN STEW
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
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
CREAMY HOMEMADE CHICKEN STEW
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h15m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g
QUICK & CREAMY CHICKEN STEW RECIPE
Make our Quick & Creamy Chicken Stew Recipe for a delicious dinnertime dish! This Healthy Living chicken stew recipe goes great with a crisp green salad.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Microwave potatoes and water in covered microwaveable dish on HIGH 7 min. or until potatoes are tender.
- Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
- Add potatoes, soup, dressing and frozen vegetables to chicken in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.
- Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
CREAMY CHICKEN STEW
A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.
Provided by ALRAYNA
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g
CREAMY CHICKEN STEW
My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.
Nutrition Facts :
CREAMY CHICKEN STEW
I most always add in fresh sauteed mushrooms when I make this, you can also add in a can of cream of mushroom soup, I have done that many times, and the wine can be reduced if desired. This is a wonderful chicken stew!
Provided by Kittencalrecipezazz
Categories Stew
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Season the chicken pieces with salt and pepper.
- Heat the oil with butter in a large heavy pot over medium heat.
- Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
- To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
- Add in flour and cook, stirring 1 minute.
- Whisk in broth, water and wine; bring to a boil, whisking continuously.
- Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
- Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).
Nutrition Facts : Calories 774.4, Fat 39, SaturatedFat 14.1, Cholesterol 140.8, Sodium 1050.5, Carbohydrate 67.7, Fiber 8.3, Sugar 9.4, Protein 37.1
CREAMY COUNTRY CHICKEN
Make and share this Creamy Country Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In lg pot, saute onion, carrot, and celery in butter until tender, remove and set aside.
- In same pot, brown chicken on both sides.
- Remove chicken and keep warm.
- To pot, add wine, simmer until reduced by half.
- Add broth and seasonings.
- Return chicken and sauted veggies to pot.
- Simmer for 5-6 minutes, until juices run clear.
- Remove chicken and place on serving platter.
- Mix flour and milk; add to pot, bring to a boil.
- Cook and stir for 2 minutes.
- In skillet, saute mushrooms in 1 T butter until browned.
- Spoon mushrooms over chicken.
- Spoon sauce over chicken and mushrooms.
Nutrition Facts : Calories 387.2, Fat 13.4, SaturatedFat 7.5, Cholesterol 100.5, Sodium 1035.3, Carbohydrate 21.6, Fiber 2.7, Sugar 6.1, Protein 34.6
ONE-PAN CREAMY CHICKEN STEW
Feed your family this One-Pan Creamy Chicken Stew at dinner this evening. Shredded cheddar teams up with cream cheese spread to give this One-Pan Creamy Chicken Stew recipe its amazing flavor and smooth texture.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently.
- Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat.
- Add shredded cheese and cream cheese spread; stir until melted.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 18 g
ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream
Provided by McCormick
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
- Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
- Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- Stir in the cream and season with more salt to taste.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams
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- Heat a large skillet. Add the vegetable oil and heat until wisps of smoke appear. Add the chicken drumsticks and breasts in a single layer, season with salt and pepper and cook the chicken over moderately high heat, turning once, until golden brown, about 7 minutes total; transfer the chicken to a plate. Add the mushrooms to the pan and cook until lightly browned, about 3 minutes. Using a slotted spoon, transfer the mushrooms to a small bowl.
- Add the potato, carrot, onion, garlic and butter to the skillet and cook until the vegetables are lightly browned, about 4 minutes. Stir in the flour. Pour in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme, bay leaf and chicken along with any accumulated juices and bring to a boil. Cover and simmer over moderately low heat until the potato and carrots are tender and the chicken drumsticks are cooked through, about 15 minutes. Discard the bay leaf and thyme. Stir in the heavy cream and the reserved mushrooms and season with salt and pepper. Sprinkle with the parsley and serve.
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