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.

MEDITERRANEAN-STYLE CHICKEN STEW RECIPE

Steps:

• Pat the chicken dry and season on both sides with Kosher salt and black pepper.
• In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
• In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
• Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
• Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

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.

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

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.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

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.