Bayou Country Chicken Stew Recipes

COUNTRY CHICKEN STEW

Steps:

• Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
• Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
• Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
• Add tomatoes with their juice and the wine.
• Cover and simmer 10 minutes more or until chicken is tender and cooked through.
• Remove chicken to platter; discard bay leaf; and skim fat.
• Stir cornstarch mixture into stew and stir constantly until thickened.
• Adjust taste for salt and pepper, and return chicken to pan.
• Simmer for 5-10 minutes or until warmed through.
• Serve with parsley dumplings, or over split biscuits, if desired.
• Tastes good just as it is, too.

CAJUN BAYOU CHICKEN

Steps:

• Preheat oven 350.
• Combine all except chicken in a 9x13 dish.
• After mixed put chicken in.
• Bake 40-50 min until chicken is done.
• You could also grill this.

BAYOU CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt, pepper and paprika. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter and oil on all sides. Remove and set aside. , In the same skillet, saute mushrooms and onion until onion is crisp-tender, stirring to loosen browned bits from pan. Stir in the peas, garlic salt and herbes de Provence. Transfer to an ungreased 13-in. x 9-in. baking dish. , Arrange chicken over pea mixture. Pour wine over chicken; sprinkle with tomato. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until chicken juices run clear.

FRENCH COUNTRY CHICKEN STEW

Steps:

• Prepare the chicken but don't skin.
• Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
• Trim off and discard the bacon rind.
• Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
• Remove and set aside.
• Brown the chicken pices in batches, removing them as they finish browning.
• Remove and discard all but 3 Tbs of the fat.
• Add the onion, pepper, tarragon, and the remaining flour.
• Scrape these back and forth in the hot fat until the onion is transparent.
• Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
• Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
• Add the bacon, chicken, peas, and carrots.
• Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
• Add them to the stew and simmer for 20 minutes.
• Stir in the parsley.
• Salt to taste, and serve hot.