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.
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SUNDAY CHICKEN STEW
I love this recipe because I can prepare the veggies the night before and, in the morning, brown the chicken and assemble everything in the slow cooker before I go to church. I can spend time with my family while Sunday dinner cooks.-Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large shallow dish, combine the flour, salt and pepper; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil., In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low until chicken and vegetables are tender and stew is bubbling, 6-8 hours. , Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. Stir in peas. , For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high (do not lift the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.
Nutrition Facts : Calories 420 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 1403mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 5g fiber), Protein 33g protein.
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
SUNDOWN CHICKEN STEW
I found this recipe in Healthy Meals In Minutes. I have not tried this recipe, but I'm posting it for a request on the request boards.
Provided by internetnut
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5-quart dutch oven, combine tomatoes and broth and bring to a boil over high heat.
- Add the chicken, potatoes, onions, celery, chopped marjoram, and pepper and return to a boil. Reduce heat to low; cover and simmer for 10 minutes.
- Add lima beans and return to a boil. Cover, reduce heat to low, and simmer until vegetables are fork tender, about 10 minutes.
- Ladle stew into serving bowls. Garnish with parsley or marjoram sprigs. Serve immediately.
- Prepare In Advance: Place the cooked stew in a bowl, cover with plastic wrap, and refrigerate for up to a day. To reheat, place in a dutch oven and simmer over medium-low heat until heated through.
SUMMER CHICKEN STEW
One-pots aren't just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
- Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
Nutrition Facts : Calories 436 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
SUNDAY CHICKEN SUPPER
I make this slow-cooked sensation with chicken, vegetables and seasonings. It's a hearty, homespun dish that satisfies the biggest appetites. -Ruthann Martin, Louisville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir. , Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy.
Nutrition Facts : Calories 385 calories, Fat 19g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 898mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
SUNDAY CHICKEN STEW
Make and share this Sunday Chicken Stew recipe from Food.com.
Provided by Courtly
Categories One Dish Meal
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.
- In a 5 quart slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling. Stir in peas.
- For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumplings comes out clean [do not lift the lid while simmering].
Nutrition Facts : Calories 353.3, Fat 12, SaturatedFat 2.9, Cholesterol 69, Sodium 1238.3, Carbohydrate 40.8, Fiber 5.1, Sugar 7, Protein 20.4
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