Pennsylvania Dutch Chicken Stew Recipes

ONE-POT CHICKEN STEW

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.

PENNSYLVANIA-DUTCH CHICKEN STEW

Steps:

• In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
• Cover and cook on low 6-7 hours.
• Remove thighs to cool. Skim fat from crockpot.
• In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
• Shred chicken and add to stew. Add peas. Serve on noodles.

PENNSYLVANIA DUTCH-STYLE CHICKEN POTPIE

Steps:

• Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water. Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl. When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered. Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups. Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
• In a bowl blend together the flour, the shortening, and the salt. In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough. Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares. Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
• Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste. Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.

PENNSYLVANIA-DUTCH CHICKEN STEW

Steps:

• > In a 4- or 5- qt slow-cooker, combine soup, potatoes, squash, carrots, onions, corn celery, dill, salt and pepper. Put thights on top, bone side up. >Cover: cook on low-heat setting for 6 to 7 hours until chicken and vegetables are tender. >Transfer chicken to cutting board to cool slightly. Skim fat from surface of vegetable mixture. >In small bowl, stir together flour and water until blended; stir in sour cream. Stir into vegetable mixture; cover, and set slow cooker on high. Cook 30 minutes longer, until mixture thickens. >Meanwhile, remove bones and visible fat from chicken. Shred meat, then stir into vegetable mixture with peas. Heat through. >Serve over noodles.