Lone Star Chicken Stew Food

CHICKEN STEW

Steps:

• In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
• Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
• Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
• Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
• To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

LONE STAR CHICKEN FRIED STEAK

Steps:

• Combine flour, salt and pepper in pie plate.
• In another pie plate, combine eggs and milk.
• Dredge meat in flour mixture, shaking off excess flour.
• Dip steak into egg mixture and dredge again in flour.
• Heat 1/2 inch oil in a heavy skillet.
• Place steaks in skillet and fry until golden brown on both sides.
• To make gravy, remove steaks to warm oven. (I use my toaster oven for this step).
• Remove all leftover oil except for 6 T. and the brown bits.
• Add flour to skillet.
• Cook and stir until flour begins to brown.
• Add hot milk and whisk until thickened.
• Season with salt and pepper and pour over warm steaks.

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.

LONE STAR CHICKEN STEW

Steps:

• Heat oil in a - preferably non-stick - pan and sauté the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
• Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
• Garnish with the sour cream and grated cheese.

EASY CHICKEN STEW

Steps:

• Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
• Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it's still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
• Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.

CREAMY CHICKEN STEW

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.