Easy French Chicken Stew Recipes

FRENCH CHICKEN STEW

French Chicken Stew image

I am a real fan of making soups/stews and then freezing them for later use. This is a prize-winning recipe from a recent Better Homes & Gardens magazine and I am going to make it next time I'm into one of my marathon cooking days.

Provided by TasteTester

Categories Stew

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

4 cups button mushrooms or 4 cups shiitake mushrooms, sliced
14 1/2 ounces can diced tomatoes, undrained
2 medium carrots, thinly and diagonally sliced
1 medium onion, chopped
1 medium red potatoes, cut in 1-inch pieces
1/2 cup fresh green beans, cut in 1-inch pieces
1/2 cup pitted ripe black olives, cut in half
1 cup reduced-sodium chicken broth
1/2 cup dry white wine or 1/2 cup chicken broth
2 tablespoons quick-cooking tapioca
1 teaspoon herbes de provence or 1 teaspoon italian seasoning, crushed
3/4 teaspoon dried thyme, crushed
1/4 teaspoon fresh coarse ground black pepper
8 boneless skinless chicken thighs (1 3/4 to 2 lb. total)
1/2 teaspoon seasoning salt
14 ounces jar pasta sauce (depending on your preference) or 1 (16 ounce) jar alfredo sauce (depending on your preference)
French bread (optional)

Steps:

In a 5 to 6- quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbes de Provence, thyme and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours.
Stir in pasta sauce. If desired, serve with French bread.

Nutrition Facts : Calories 224, Fat 5.6, SaturatedFat 1.3, Cholesterol 58.4, Sodium 403.4, Carbohydrate 23.9, Fiber 4, Sugar 12, Protein 17.7

EASY FRENCH CHICKEN STEW

Easy French Chicken Stew image

A fantastic weeknight dinner slightly adjusted from a Rachael Ray recipe. A hearty, rustic stew that's perfect on a cold night.

Provided by Ingy1171

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
3 garlic cloves
1 loaf French bread
4 cooked chicken breasts
2 cups chicken broth
1 small yellow onion, roughly chopped
1 (28 ounce) can crushed tomatoes
3 sprigs fresh tarragon
salt and pepper

Steps:

Pre-heat the broiler.
Heat olive oil in small saucepot over low heat with crushed garlic cloves for 3-4 minutes. Remove from the heat and reserve.
Split open the French bread lengthwise, brush both cut sides liberally with the garlic oil and place under the broiler to toast until golden brown. Remove and chop the bread into extra-large, bite-sized pieces.
In a pot add onion, chicken broth and the crushed tomatoes. Bring the mixture up to a simmer.
While the tomatoes are getting hot, chop the poached chicken into chunks. Once the tomatoes are simmering, add the chunked chicken, chopped tarragon and season with a little salt and pepper.
Continue to simmer until the chicken is heated through.
Divide the garlic bread chunks between 4 serving bowls, top with stew and serve.

Nutrition Facts : Calories 704, Fat 25.6, SaturatedFat 5, Cholesterol 82.3, Sodium 1568.3, Carbohydrate 74.2, Fiber 6.4, Sugar 8.7, Protein 43.5

EASY CHICKEN BREAST STEW WITH ONIONS AND CARROTS

Easy Chicken Breast Stew With Onions and Carrots image

This is our weekly/by weekly recipe and it's so simple and delicious. I never even thought of posting it, but my son insisted on doing so. This recipe is very old. My granmother, my mother made it the same way for years. You can easily make this with cut up chicken, beef or pork, I did that many times before, just cook it longer and add potatoes 0.5 hour before the end, or until done.

Provided by AngelaSept

Categories Stew

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 lb chicken breast, cut up in bite size pieces
2 carrots, grated
5 potatoes, cut up in bite size pieces if you like ((or more)
3 -4 garlic cloves (I usually add more, we love garlic)
1/3 bunch fresh parsley, chopped
1 cup chicken stock or 1 cup water
1/4 cup ketchup
1/4 cup whipping cream or 1/2 cup half-and-half
salt
pepper
meat tenderizer (optional)
olive oil (to saute chicken and veggies) or butter (to saute chicken and veggies)

Steps:

Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
Sauté onions until translucent, add carrots, garlic and half of parsley, sauté for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
Enjoy!

Nutrition Facts : Calories 506.6, Fat 17.2, SaturatedFat 6.7, Cholesterol 94.8, Sodium 372.1, Carbohydrate 57, Fiber 7.1, Sugar 7.9, Protein 31.8

EASY CROCK POT CHICKEN STEW

Easy Crock Pot Chicken Stew image

This is a healthy and delicious chicken stew sure to please the whole family. This recipe can be easily adapted to include whatever you have in the produce bin. Don't be afraid to experiment! I like to serve my stew with good crusty sourdough bread, and then take the leftoveres to reheat at work for lunch!

Provided by Sitka Sound

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 boneless skinless chicken breasts, cut into 1-inch cubes
1 large onion, rough chopped into a 1-inch dice
3 large carrots, peeled and cut into 1-inch chunks
1 cup thickly sliced mushroom
2 celery ribs, including leaves, thickly sliced
10 baby red potatoes, quartered
1 cup frozen corn
2 garlic cloves, peeled and slightly smashed (left whole)
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon celery seed
1/2 teaspoon fresh ground pepper
2 bay leaves
4 cups chicken stock

Steps:

Combine all ingredients in the slow cooker and stir well.
Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
As you serve the stew, fish out the bay leaves and garlic cloves.

FRENCH CHICKEN STEW

French Chicken Stew image

This is so good and easy to make and the house smells good while you are cooking this.The prrp time includes soaking of the beans. I also soak the beans in hot water.

Provided by Kim19068

Categories Stew

Time 13h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup dried navy beans, soaked overnight and drained
2 cups water
4 boneless skinless chicken breast halves, cut in chunks
16 ounces canned tomatoes
1/2 cup celery, thinly sliced
1/2 cup diced carrot
1/2 cup chopped onion
1/8 teaspoon garlic powder
1 bay leaf
1/2 teaspoon dried basil, crushed
1/8 teaspoon sage, powdered
1/4 teaspoon paprika
1/2 teaspoon dried oregano, crushed
1 teaspoon chicken bouillon granule

Steps:

Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours.
Discard bay leaf before serving.

Nutrition Facts : Calories 255.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 68.5, Sodium 338.8, Carbohydrate 24.3, Fiber 8.4, Sugar 5.8, Protein 34.5

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