Kryss Rustic Chicken Stew Food

RUSTIC CHICKEN STEW

Steps:

• In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
• Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
• Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

SLOW COOKER RUSTIC CHICKEN STEW

Steps:

• Combine the first 5 ingredients in the crockery pot.
• Stir in the next 5 ingredients.
• Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
• or on HIGH 4-6 hrs.
• Stir in the peas and cook until they are done, 15 to 30 minutes.
• (Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).

SLOW COOKER CHICKEN STEW

Steps:

• Combine first 14 ingredients in an electric slow cooker.
• Cover with lid and cook on high setting for 4 hours or until carrot is tender.
• Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
• Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
• Re-cover and cook on high-heat setting an 30 additional minutes.
• Serve with hot cooked rice.
• Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

RUSTIC STEW WITH CHICKEN & CORN

Steps:

• 1. Chop onions and mince garlic. In a dutch oven, heat oil over medium-high heat and saute onions until tender. Add garlic and stir 30 seconds to 1 minute. Add carrots and cook 3-5 minutes.
• 2. Add corn and cook 3-5 minutes or until vegetables are slightly browned and corn turns a golden color. Add tomatoes and chicken stock and mix thoroughly. Add shredded rotisserie chicken and heat through. Add salt and pepper to taste.
• 3. Serve in bowls - add parmesan cheese, cilantro and green onions to the top. Squeeze a little lime juice if desired.

TENDER TUSCAN CHICKEN STEW

Steps:

• Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until brown. Remove chicken from the pan and reserve. Add the onions and peppers to the pan and cook 3 to 5 minutes until soft but not browned. Add minced garlic.
• Carefully drain tomatoes reserving liquid in a cup or bowl. Mash the tomatoes into a thick paste - more concentrated than tomato sauce but not as thick as tomato paste.
• Add chicken, tomatoes, wine and oregano to the onions and peppers. Simmer 30 minutes, until chicken is cooked through. If the pan becomes dry, add a little of the reserved tomato liquid. Do so sparingly.
• Add cannelloni beans to the pan, and simmer another 5 minutes until hot.
• Garnish with sprigs of oregano (optional).

KRYS'S RUSTIC CHICKEN STEW

Steps:

• Place chicken in Clamato and cook for 10 minutes in large pot. Add all vegetables and seasonings except squash Cook 30 minutes Add squash and cook 10 minutes more until vegetables are firm tender and chicken can be pulled.