Mamies Chicken Stew Food

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.

OLD-FASHIONED CHICKEN STEW

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.

CHICKEN STEW FOR BABIES

Steps:

• Blend or puree together.
• Reheat as needed or freeze into cubes in an ice cube tray to make meals ahead of time.

MAMIE'S CHICKEN PIE

Steps:

• Boil a large fryer in water to barely cover with a little grated onion, salt and pepper until done.
• Remove meat from bones, discarding skin and gristle.
• Strain stock and use for gravy.
• Gravy: Place stock in pan with milk.
• Thicken with flour which has been thinned with a little cold milk.
• Cook until it is as thick as heavy cream.
• Strain while boiling hot and pour over chopped chicken.
• (I have never had to strain it if you constantly stir it while thickening).
• Pie Crust: Mix all ingredients, adding egg and ice water last.
• Line a 11x14 baking dish with thinly rolled crust, prick well with fork and bake at 450 deg until lightly golden brown.
• Pour into this crust lined dish part of the chicken and gravy mixture, then a layer of sliced egg, then more chicken and gravy and then sliced egg to come even to the top of the pan.
• Roll out top crust extra thick and cut to the size of the dish.
• Put on top of dish and seal edges.
• Cut small holes the size of a nickle on the top crust and use the holes to decorate.
• Brush melted butter over the top.
• Bake at 450 deg for 15 min, then lower temp to 350 and bake until brown and bubbly.
• (her notes exactly: do not be tempted to use a mix for the crust, because the crust makes the pie!).

MOM'S CHICKEN STEW

Steps:

• Place cleaned chicken in a 6 quart soup pot and cover with water.
• Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
• Skim fat off the top and add more water if necessary to keep chicken covered.
• Remove chicken to a bowl and set aside to cool.
• Strain all of the fat out of the chicken broth.
• Mix the chicken base and water into the broth.
• Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
• While the veggies cook remove all the meat from the chicken and add it to the pot.
• Melt butter in the microwave for 40 seconds in a glass measuring cup.
• Add the flour to the butter and stir until smooth and creamy.
• Pour into the boiling soup and stir to mix.
• Reduce heat to low and simmer for 15 minutes to thicken and then serve.
• TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!