Chicken Mushroom Stew Recipes

CHICKEN MUSHROOM STEW

Steps:

• Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.

SLOW COOKER CHICKEN AND MUSHROOM STEW

Steps:

• Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
• Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
• Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
• Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
• Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.

CHICKEN AND MUSHROOM STEW

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.
• Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.
• Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.

CHICKEN AND MUSHROOM STEW

Steps:

• 1. In a large deep skillet or Dutch-oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon to paper towels to drain, leaving the drippings in the pan. 2. Add the chicken to the pan and cook for 2 to 3 minutes on each side, or until lightly browned. Remove the chicken to a plate. 3. Pour 1/2 cup of the wine into the pan. Cook for 1 to 2 minutes, scraping up the brown bits on the bottom of the pan. 4. Return the chicken to the pan along with the onion and carrots. Cover and cook for 8 to 10 minutes, stirring occasionally, or until the vegetables begin to soften. 5. Sprinkle the flour over the chicken and vegetables, stirring until coated. Cover and cook for 3 to 4 minutes, stirring occasionally, to cook the flour. 6. Stir in the remaining wine and the broth. Add the bacon, tomato paste, salt, garlic, thyme, basil, and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are almost tender. Add the mushrooms, cover, and simmer for 5 to 7 minutes longer, or until the vegetables and chicken are tender. 7. Discard the bay leaf and serve warm

CHICKEN AND MUSHROOM STEW

Steps:

• The night before, or at least 6 hours in advance, soak the chickpeas then rinse well.
• Another method is to rinse the chickpeas, cover them with plenty of water, place in the microwave, set on high, for 10 minutes, then let soak in the hot water for an hour.
• Simmer (do not boil) the chickpeas for an hour and a half and drain.
• Do not add salt to any dry bean while cooking; beans do not soften in the presence of salt.
• Do not allow to boil or they will lose their skins and fall apart.
• You may simmer them with a bay leaf if you like.
• Heat the oil in a heavy-bottomed stew pot and brown the meat on all sides.
• Add the onion and garlic and stir until.
• caramelized.
• Stir in the flour and work it into the oil until it is all absorbed.
• Allow to brown slightly.
• Add the water, wine, cooked chickpeas, carrots, red potatoes and parsnips.
• Whack the tied cheesecloth 2-3 times with the flat side of a meat cleaver or meat pounder to bruise the spices; add to the pot.
• Bring to just under a boil, then reduce heat and simmer 30 minutes.
• Add mushrooms and bring to just under a boil.
• Reduce heat and simmer 30-45 minutes, or until the meat and root vegetables are tender.
• Taste and add salt.
• Transfer the stew to a tureen and sprinkle on plenty of chopped fresh herbs.