Garlic Balsamic Chicken Stew Recipes

CHICKEN AND GARLIC STEW

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.

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES

Steps:

• Lightly grease a large roasting pan.
• Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
• Mix well.
• Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
• Add green beans and roast 10 minutes longer.
• Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
• Bring to a boil.
• Add chicken cubes.
• Reduce heat to medium-high.
• Cook, uncovered, for about 12 minutes, or until chicken is cooked.
• Add roasted vegetables to saucepan.
• Stir in 2 1/2 cups broth.
• In a small bowl, stir together flour and remaining broth until no lumps remain.
• Add to saucepan.
• Cook for about 3 minutes, until stew is bubbly and thickened.
• Serve hot.

GARLIC BALSAMIC CHICKEN STEW

Steps:

• Place the chicken in a 5 or 6-quart crock pot. Combine the wine, tomato paste, garlic, basil, oregano and salt in a small bowl; pour over chicken. Add the chicken broth, reserving 1/4 cup of it. Cover and cook until the chicken is tender, 4-5 hours on high or 8-10 hours on low. Cover and refrigerate the remaining chicken broth.
• About 40 minutes before the cooking time is up, wisk the reserved chicken broth , the vinegar, and flour in a small cup until smooth. Gradually stir the flour mixture into the liquid in the crock pot without disturbing the chicken. Add the beans and sliced tomatoes in layers. Cover and cook on high until the mixture simmers and the beans are tender, about 35 minutes.
• Serve over egg noodles or rice.

BAKED HERB HONEY GARLIC BALSAMIC CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees.
• Season chicken with garlic powder, salt, pepper.
• Combine remaining ingredients in a bowl. DO NOT ADD HONEY.
• Put chicken in a rosting pan and cover in mixture. Turn chicken to be sure both sides are covered with mixture.
• Drizzle half of the honey over chicken, cover and bake for 25 minutes.
• Baste, drizzle remaining honey on chicken, and return to oven uncovered. Bake 30 minutes more or until juices run clear.

CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES

Steps:

• 1. Lightly grease a large roasting pan. Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper. Mix well.
• 2. Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes. Add green beans and roast 10 minutes longer.
• 3. Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan. Bring to a boil.
• 4. Add chicken cubes. Reduce heat to medium-high. Cook, uncovered, for about 12 minutes, or until chicken is cooked.
• 5. Add roasted vegetables to saucepan. Stir in 2 1/2 cups broth.
• 6. In a small bowl, stir together flour and remaining broth until no lumps remain. Add to saucepan. Cook for about 3 minutes, until stew is bubbly and thickened. Serve hot. 7 points per serving