MEDITERRANEAN-STYLE CHICKEN STEW RECIPE
One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
Provided by Suzy Karadsheh
Number Of Ingredients 17
Steps:
- Pat the chicken dry and season on both sides with Kosher salt and black pepper.
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
- Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving
CHICKEN STEW
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
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
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
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.
HEARTY CHICKEN STEW
This is the most delicious and vibrant take on chicken soup, the get well classic, that I could come up with. Lots of hearty pieces of chicken meat, a sweet broth with lots of bright veggies. I add a touch of heat with hot sauce at the end to get a little sweat going to get all those evil sick bugs out. Make it ahead of time and just heat it up at my friend's house.
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
- Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
- Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
OVEN-BRAISED CHICKEN STEW
With the convenience of boneless, skinless chicken thighs, you can have your dinner cooked in right about an hour, start to finish! Starting on the stovetop and moving to the oven allows double-duty for the oven, so you can bake bread for dinner at the same time.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper.
- Heat oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until hot. Add chicken pieces and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside.
- Add onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste.
- Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid.
- Cover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs.
- Place cornstarch in a small bowl and add just enough water to create a thin paste. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly.
- Place stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 18.3 g, Cholesterol 69.9 mg, Fat 15 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 4.4 g, Sodium 550.5 mg, Sugar 6.5 g
HARVEST CHICKEN SKILLET STEW
This hearty chicken stew only takes five minutes to put together and-bonus!-it all happens in a single skillet.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 1-3/4 qt. or 6 servings, about 1 cup each.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
HARVEST PORK STEW
This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.
HEARTY CHICKEN STEW
Stumbled upon this chicken stew through a little experimentation. It's hot, hearty, and simple. Try serving with biscuits or bread. Tasty stew for the wintertime.
Provided by phxamcook
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
- Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 8.4 g, Cholesterol 88.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 6.2 g, Sodium 742.8 mg, Sugar 3 g
HEARTY CHICKEN STEW
I found this recipe on the back of the Carnation milk can. I have a fussy family and this is a nice meal that everyone can enjoy.
Provided by Nancy in Montreal
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine breadcrumbs, Parmesan and butter in a bowl and set aside.
- Heat oil in large saucepan over medium heat; cook onion about 2mins or until softened.
- Add chicken; cook 5 minutes or until lightly browned.
- Add potatoes mixed vegetables and seasonings.
- Cook for 10 minutes; stirring occasionally. Stir together evaporated milk and cornstarch in a bowl.
- Stir into vegetable mixture, bring to a boil;stirring.
- Reduce heat to med-low; cover and cook 10 minutes (or until vegetables are tender and sauce has thickened) stirring often.
- Pour into 8-inch baking dish, sprinkle with breadcrumb mixture.
- Broil 5 minutes or until golden brown.
Nutrition Facts : Calories 505.4, Fat 24.8, SaturatedFat 8.1, Cholesterol 89, Sodium 988, Carbohydrate 39.2, Fiber 5.4, Sugar 4.6, Protein 30.8
More about "harvested chicken stew food"
BEST CHICKEN STEW RECIPE - HOW TO MAKE CHICKEN STEW
From delish.com
5/5 (47)Total Time 45 mins
CLASSIC CHICKEN STEW - CHEF MICHAEL SMITH
From chefmichaelsmith.com
24 HEARTY CHICKEN STEW RECIPES THAT MOM USED TO MAKE
From tasteofhome.com
FASTER CHICKEN STEW (CASSEROLE) | RECIPETIN EATS
From recipetineats.com
CHICKEN STEW RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CROCK POT HARVEST CHICKEN STEW RECIPE | CDKITCHEN.COM
From cdkitchen.com
ONE-POT CHICKEN STEW (THE EASIEST STEW EVER) - LITTLE BROKEN
From littlebroken.com
CHICKEN STEW | AMERICA'S TEST KITCHEN RECIPE | HIP FOODIE …
From hipfoodiemom.com
OPEN FARM HARVEST CHICKEN RUSTIC BLEND WET CAT FOOD, COMPLETE …
From amazon.ca
Reviews 44
10 BEST CHICKEN STEW RECIPES | YUMMLY
From yummly.com
ALLRECIPES.COM - HARVESTED CHICKEN STEW (CORRECT)
From myfitnesspal.com
HARVEST CHICKEN WET DOG FOOD | OPEN FARM
From openfarmpet.com
OPEN FARM HARVEST CHICKEN RUSTIC STEW DOG FOOD
From canadianpetconnection.ca
OPEN FARM HARVEST CHICKEN RUSTIC STEW - TREATBUDDY
OPEN FARM HARVEST CHICKEN RUSTIC STEW – HEALTHY PET PLANET
From healthypetplanet.com
DECONSTRUCTED CHICKEN STEW RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN STEW - THE SEASONED MOM
From theseasonedmom.com
HARVEST - COOL FOOD DUDE
From coolfooddude.com
HARVESTED CHICKEN STEW - YUM TASTE
From yumtaste.com
AUTUMN HARVEST CHICKEN STEW - RAISING GENERATION NOURISHED
From raisinggenerationnourished.com
HARVESTED CHICKEN STEW RECIPE, HOW TO MAKE HARVESTED CHICKEN …
From vaya.in
CHICKEN STEW - SPEND WITH PENNIES
From spendwithpennies.com
HARVESTED CHICKEN STEW RECIPE | STEW CHICKEN RECIPE, STEW RECIPES ...
From pinterest.ca
OPEN FARM WET DOG FOOD - HARVEST CHICKEN RUSTIC STEW
From homesalive.ca
HUNTER’S CHICKEN STEW (THE BEST) | RICARDO
From ricardocuisine.com
WHAT TO SERVE WITH CHICKEN STEW – 13 TASTY SIDE DISHES
From happymuncher.com
HARVEST CHICKEN STEW - BARIATRICFOODCOACH.COM
From bariatricfoodcoach.com
EASY CHICKEN STEW - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN STEW {UKRAINIAN ONE POT RECIPE} - IFOODREAL.COM
From ifoodreal.com
CHICKEN STEW {CREAMY AND COMFORTING} – WELLPLATED.COM
From wellplated.com
ONE-POT CHICKEN STEW RECIPE | THE RECIPE CRITIC
From therecipecritic.com
10 BEST IRISH CHICKEN STEW RECIPES | YUMMLY
From yummly.com
SKILLET CHICKEN STEW (WITH COOKING VIDEO) - A GOOD LIFE FARM
From cosmopolitancornbread.com
HARVESTED CHICKEN STEW - GLUTEN FREE RECIPES
From fooddiez.com
EASY ONE-POT CHICKEN STEW IS THE PERFECT COZY WINTER DINNER
From thekitchn.com
OLD FASHIONED CHICKEN STEW - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BEST CHICKEN STEW + VIDEO (MAKE AHEAD, VARIATIONS, TIPS & TRICKS)
From carlsbadcravings.com
25 TERRIFIC CHICKEN STEWS | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love