Chicken And Potato Stew Recipes

HEARTY CHICKEN AND POTATO SOUP

Steps:

• Peel shallots, garlic cloves, carrots and potatoes
• Chop carrots into bite size pieces
• In a large pot melt 1.5 tablespoons of the butter on medium heat
• Add shallots, garlic cloves and carrots
• Saute for 5 minutes on medium-low heat
• Add all-purpose flour and saute for another 2 minutes
• Remove veggies from pot and set aside
• Melt remaining butter in same pan
• Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat
• Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes
• Close pot with lid and cook on medium heat until everything is tender for 25-30 minutes

POTATO CHICKEN STEW

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

CHICKEN AND POTATO STEW

Steps:

• Season the chicken with salt and pepper; then, coat with flour.
• In a Dutch oven, saute the chicken in butter until golden.
• Add the onions and potatoes on top of the chicken. Slicing the potatoes thinly ensures that they cook thoroughly.
• Top with cheese and cayenne, salt and pepper to taste.
• Add the wine and chicken broth.
• Cover and simmer for 2 hours. Stir occasionally.

CHICKEN, TOMATO, AND POTATO STEW

Steps:

• Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant.
• Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened.
• Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew).
• Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls.