CHICKEN STEW FOR TWO
Make and share this Chicken Stew for Two recipe from Food.com.
Provided by Olha7397
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 2 inch cubes. In shallow dish, combine flour, thyme, paprika, salt and pepper; dredge chicken in flour mixture.
- In deep nonstick skillet, heat oil over medium high heat; cook chicken for about 5 minutes or until browned. Remove chicken and set aside.
- Add onion to pan; cook, stirring often, for about 4 minutes or until softened. Stir in stock; cook, stirring, for 5 minutes or until slightly thickened.
- Return chicken to pan. Add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables; cook, covered, for 4 to 5 minutes or until vegetables are tender and chicken is no longer pink inside. Stir in parsley; cook for 1 minutes. Season with salt and pepper to taste. Makes 2 servings.
- TIP: Dredging is simply coating food lightly, often with seasoned flour or crumbs. Here's how combine the dry ingredients in a shallow dish or paper bag. With tongs, dip the food you want to dredge into the flour mixture in dish, turning to coat all sides. Or, add food, one or two pieces at a time, to bag and shake. To prevent thick coating, always shake off excess.
- Easy Cooking Canadian Living's Best.
SKILLET CHICKEN STEW
It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. - Valerie Jordan, Kingmont, West Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.
Nutrition Facts : Calories 275 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 524mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CREAMY CHICKEN STEW
My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.
Nutrition Facts :
SIMPLE CHICKEN STEW
This comforting slow-cooker stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners. -Amy Dulling, Rockwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.
Nutrition Facts : Calories 427 calories, Fat 6g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
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