AUTUMN CHICKEN STEW
Cozy up to a hearty stew with a delicious pumpkin flavor twist.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
- Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
- Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.
Nutrition Facts : Calories 380, Carbohydrate 45 g, Cholesterol 60 mg, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 9 g, TransFat 1 1/2 g
AUTUMN CHICKEN STEW
A delicious and easy chicken soup, highlighted with apples and rosemary! You will love this Autumn Chicken Stew recipe!
Provided by Ali
Time 35m
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in a Dutch oven (or large cooking pot) over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
- Add the remaining 1 Tbsp. oil to the pot. Add onion, potatoes, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar. Check seasoning and add extra salt or pepper if desired.
AUTUMN CHICKEN AND APPLE STEW
Take advantage of the best of fall's flavours with this autumn stew. Apples, Dijon mustard, cabbage, and carrots all combine in this one-pot dish to fill your house with familiar aromas. Perfect for a fall day with a bit of a chill in the air, serve this stew with bread rolls on the side for dunking.
Provided by Courtesy of the National Chicken Council
Yield 4
Number Of Ingredients 12
Steps:
- Spray large casserole dish with vegetable cooking spray and heat over medium high temperature.
- Add chicken and cook, turning to brown on all sides, about 10 minutes.
- Sprinkle with nutmeg, salt and pepper.
- Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil.
- Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid.
- Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease.
- With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm.
- Stir applesauce into liquid; boil on high temperature 5 minutes and pour over chicken and vegetables.
- Serve with brown rice, if desired.
Nutrition Facts :
AUTUMN CHICKEN STEW
I adapted this recipe from one that appeared in BBC Good Food magazine and loved the rich, earthy flavours it produced. The original inspiration for this dish apparently comes from Tunisia and it certainly reminded me of some African stews I have had. The changes I made were to use butternut squash instead of pumpkin, fresh ginger instead of ground and two cans of tomatoes instead of one. I also used my chili olive oil, which is stored in a jar with hot chillis to give it some bite, but if you don't have any spicy oils to use, you could add in a bit of chili powder, cayenne pepper or some harissa. This is a very adaptable recipe so have fun playing with it.
Provided by Sackville
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pumpkin or squash.
- Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
- In a large bowl, heat the oil and fry the onion for 3-4 minutes.
- Stir in the cinnamon and, if using the ground ginger, stir that in too.
- If you are using fresh, it will be added later.
- Cook for a couple more minutes and then add in the chicken.
- Fry until the chicken is browned slightly on all sides.
- Add the tomatoes and sugar.
- Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
- Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
- If you are using fresh ginger, add it in about half way through this process.
- Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
- Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
- Stir in the chopped coriander just before serving.
Nutrition Facts : Calories 466.9, Fat 18.3, SaturatedFat 2.8, Cholesterol 75.5, Sodium 449.9, Carbohydrate 44.8, Fiber 8.4, Sugar 10.8, Protein 33.5
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