Chicken And Garlic Stew Recipes

CHICKEN AND GARLIC STEW

Chicken and Garlic Stew image

Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!

Provided by Martha

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
50 cloves garlic, peeled
6 chicken legs, halved
½ cup chopped fresh parsley
½ cup chopped celery
1 teaspoon dried tarragon
1 tablespoon salt
1 teaspoon ground white pepper
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 ½ cups white wine

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 11.1 g, Cholesterol 138.6 mg, Fat 27.2 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1313.3 mg, Sugar 1.1 g

GARLIC BALSAMIC CHICKEN STEW

Garlic Balsamic Chicken Stew image

Make and share this Garlic Balsamic Chicken Stew recipe from Food.com.

Provided by MummaKat

Categories Chicken

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 lbs chicken pieces, 6 pieces, mix of thighs and breasts, skin removed
1/2 cup dry white wine or 1/2 cup red wine
3 tablespoons tomato paste
6 garlic cloves, chopped
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1 (14 1/2 ounce) can chicken broth
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
0.5 (750 g) package frozen green beans
5 plum tomatoes or 4 regular tomatoes, cut into 1/2-inch thick slices

Steps:

Place the chicken in a 5 or 6-quart crock pot. Combine the wine, tomato paste, garlic, basil, oregano and salt in a small bowl; pour over chicken. Add the chicken broth, reserving 1/4 cup of it. Cover and cook until the chicken is tender, 4-5 hours on high or 8-10 hours on low. Cover and refrigerate the remaining chicken broth.
About 40 minutes before the cooking time is up, wisk the reserved chicken broth , the vinegar, and flour in a small cup until smooth. Gradually stir the flour mixture into the liquid in the crock pot without disturbing the chicken. Add the beans and sliced tomatoes in layers. Cover and cook on high until the mixture simmers and the beans are tender, about 35 minutes.
Serve over egg noodles or rice.

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