ONE-POT CHICKEN STEW
This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!
Provided by Katya
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
- Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.
Nutrition Facts : Calories 486 calories, Sugar 12.1 g, Sodium 679.7 mg, Fat 14.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 6.2 g, Protein 44.9 g, Cholesterol 168.8 mg
METRIC JESTER'S QUICK CHICKEN STEW
Yet another recipe from my "Quick and Dirty" cooking skills. Enjoy it with friends and family, or like I do, all alone.
Provided by Metric Jester
Categories Stew
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop carrot, celery, mushrooms and onion and stir fry in dutch oven.
- Wash and chop potatoes into bite size pieces.
- Bone and skin chicken, placing bones and skin in large saucepan on high with 4 cups water, tumeric and salt (makes a quick yellow broth).
- Chop chicken in large bite-sized pieces and add to frying veggies.
- When chicken is half cooked, add potatoes and continue to stir fry.
- When chicken is fully cooked, broth should be ready, strain broth into dutch oven retaining one cup to mix with flour.
- Add extra cup of broth mixed with flour to thicken.
- Bring to boil and simmer for 10-15 minutes or until potatoes are tender and broth is thick.
Nutrition Facts : Calories 207.6, Fat 3.6, SaturatedFat 1, Cholesterol 23.2, Sodium 336, Carbohydrate 32.7, Fiber 4.3, Sugar 2.7, Protein 11.6
QUICK CHICKEN STEW
This recipe came from a great cookbook that featured one-dish meals. I hate cleaning up, so anything that only uses one pot is great!
Provided by Noell Eanes
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tbsp oil in skillet over high heat until hot.
- Dice chicken and add to skillet, stirring quickly 3 to 4 minutes or until white.
- Remove to a plate.
- Add remaining 1 tbsp oil to skillet and heat.
- Stir in onion, celery, carrots and mushrooms.
- Cook over medium heat, stirring, until vegetables are crisp-tender, about 5 minutes.
- Mix in tomatoes with their liquid, white wine, garlic, rosemary, salt and pepper.
- Heat to boiling.
- Dissolve flour in cold water and stir into stew.
- Heat to boiling.
- Add potatoes and green beans.
- Reduce heat to med-low and simmer 5 minutes.
- Mix in chicken and simmer 3 minutes longer.
Nutrition Facts : Calories 397.9, Fat 8.9, SaturatedFat 1.4, Cholesterol 65.8, Sodium 978.5, Carbohydrate 45.6, Fiber 9.6, Sugar 11.9, Protein 32.4
METRIC JESTER'S FUSION STIRFRY
I was pushed for time and low on meat so I tossed this together in a hurry. Turned out so good I had to share it.
Provided by Metric Jester
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- put pot on to boil, and when rolling, add pasta.
- heat up wok or large skillet on medium.
- spin garlic, ginger, and walnuts in magic bullet or blender, us as much or as little water so that you get a thin paste.
- stir in lemon juice, lemon zest, soy sauce, sesame oil, cardamom and coriander and then set aside for later.
- stir-fry vegetables together.
- toss drained pasta with vegetables and sauce mix.
- eat and enjoy.
- NOTE: you could add just about any type of meat or nut to the vegetable stir-fry if you want more protein .
Nutrition Facts : Calories 333.5, Fat 7.8, SaturatedFat 0.8, Sodium 283.4, Carbohydrate 56.2, Fiber 5.6, Sugar 7.5, Protein 11
METRIC JESTER'S BARLEY STEW
That's right, The Metric Jester has yet another barley recipe. This one is hearty, filling, and don't you know it tasty too.
Provided by Metric Jester
Categories Grains
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- toss beef cubes and muschroom slices with montreal steak spice, then coat with oil.
- Sear beef and mushrooms in dutch oven.
- add onions and stir fry until onions are just starting to get soft.
- add celery, carrots, and potatoes stir and wait 3-5 minutes for food to warm up.
- add beef stock (water) all at once if hot, or slowly if cold.
- add barley and spices and then stir until combined.
- simmer for up to 4 hours, but it's cooked after 1.
- If using a slow cooker: start with the barley and liquid, and then using the same pan, sear beef and add, brown mushrooms and add, fry onions, celery and carrots then add, de-glaze pan and top off with spices. cook for 6 to 8 hours.
Nutrition Facts : Calories 185.7, Fat 9.1, SaturatedFat 3.3, Cholesterol 25.3, Sodium 434, Carbohydrate 15.4, Fiber 3.7, Sugar 1.9, Protein 10.9
EASY CHICKEN STEW
Make this healthy chicken stew - it's simple and perfect for a filling family supper. Our easy, low-fat recipe is delicious served with a warm cheese scone
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 354 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
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