CHICKEN STEW
Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.
Provided by Nagi
Categories Mains
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat oven to 180C/350F.
- Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
- If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
- Add carrots and celery, cook for 1 minute.
- Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
- Sprinkle flour across surface, stir.
- Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
- Place chicken on top, keeping the skin above the liquid level as much as you can.
- Bring to simmer then cover. Bake for 45 minutes.
- Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
- Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
- Taste sauce and adjust salt and pepper to taste.
- Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.
ONE-POT CHICKEN STEW
This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!
Provided by Katya
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
- Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.
Nutrition Facts : Calories 486 calories, Sugar 12.1 g, Sodium 679.7 mg, Fat 14.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 42.6 g, Fiber 6.2 g, Protein 44.9 g, Cholesterol 168.8 mg
CHICKEN AND GARLIC STEW
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
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
CHICKEN STEW WITH VEGETABLES
Steps:
- Gather the ingredients.
- Pat chicken with paper towels to dry.
- Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven . Sprinkle with salt and pepper.
- Add tomatoes and tomato liquid.
- Add garlic to chicken stock and pour over ingredients in casserole.
- Add bay leaves and sprinkle with dill and thyme .
- Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
- Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
- Cover and cook on low for about 6 to 8 hours.
Nutrition Facts : Calories 1152 kcal, Carbohydrate 44 g, Cholesterol 354 mg, Fiber 8 g, Protein 116 g, SaturatedFat 15 g, Sodium 994 mg, Sugar 10 g, Fat 55 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN STEWED WITH GARLIC AND FALL VEGETABLES
Make and share this Chicken Stewed With Garlic and Fall Vegetables recipe from Food.com.
Provided by senseicheryl
Categories One Dish Meal
Time 55m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.
- Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
- Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
- Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.
- Serve the chicken and vegetables in warm bowls.
Nutrition Facts : Calories 306, Fat 12.6, SaturatedFat 2.4, Cholesterol 118, Sodium 365.2, Carbohydrate 13.1, Fiber 2.9, Sugar 6.4, Protein 29.8
HEALTHIER CHICKEN VEGETABLE STEW
This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies.
Provided by KIMMORAES
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
- Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
- Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
- Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 11.8 g, Cholesterol 29.3 mg, Fat 8.3 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 1.3 g, Sodium 138.3 mg, Sugar 5.1 g
OLIVER'S CHICKEN STEW
Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf. Tiny little star pasta (stellini) make it unbearably charming, and a good squeeze of lemon juice brightens it all up. Serve it over slices of toasted Italian bread for the ultimate in comfort food.
Provided by Jennifer Steinhauer
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, leeks, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.
- Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.
- To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 32 grams, Carbohydrate 45 grams, Fat 51 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1870 milligrams, Sugar 11 grams, TransFat 0 grams
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