Harvest Chicken Skillet Stew Food

SKILLET CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

HARVEST CHICKEN SKILLET WITH SWEET POTATOES AND BRUSSELS SPROUTS

Steps:

• Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
• Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon drippings from the pan.
• Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
• Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

CHICKEN STEW IN A SKILLET

Steps:

• Cut chicken into bite size pieces, about 1".
• Salt and pepper chicken and dredge in flour.
• In a large skillet, melt the butter and brown chicken.
• Add onion and garlic and cook until softened.
• Stir in potatoes and carrots.
• Add flour and stir, then add broth and bring to a boil.
• Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
• Stir in peas and heat through.

HARVEST CHICKEN

Steps:

• In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.

HARVEST CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
• Sprinkle with remaining parsley just before serving.

HARVEST STEW

Steps:

• Heat 1/4 cup dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. or until lightly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Cook onions in remaining dressing in same skillet 3 min. or until crisp-tender, stirring occasionally. Add potatoes and broth; stir. Bring to boil; cover. Simmer on medium-low heat 8 to 10 min. or until potatoes are tender.
• Add beans, ham, apples and chicken; simmer, covered, 5 min. or until chicken is done. Stir in thyme just before serving.