Spring Tyme Chicken Stew Recipes

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

Pressure-Cooker Spring-Thyme Chicken Stew image

During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups reduced-sodium chicken broth, divided
2 bay leaves
3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley

Steps:

Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 699mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

SPRING-THYME CHICKEN STEW

Spring-Thyme Chicken Stew image

During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

Steps:

Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon zest, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves., Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.

Nutrition Facts : Calories 395 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 707mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

SPRING TYME CHICKEN STEW

Spring Tyme Chicken Stew image

Make and share this Spring Tyme Chicken Stew recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small red potato, halved
1 large onion, minced
3/4 cup carrot, shredded
1 cup cauliflower (diced into small 1 inch or less pieces)
3 tablespoons flour
6 garlic cloves, minced
2 teaspoons lemon peel, grated
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 lbs boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons fresh parsley, minced

Steps:

Place potatoes, onion, carrots and cauliflower in a 3 qt slow cooker.
Sprinkle with flour, garlic, lemon peel, thyme salt and pepper. Toss to coat.
Place chicken over top. Add chicken broth and bay leaves.
Cook, covered 7-9 hours on low or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.

Nutrition Facts : Calories 373.1, Fat 7.8, SaturatedFat 2, Cholesterol 141.7, Sodium 508.8, Carbohydrate 35.3, Fiber 5.1, Sugar 4.4, Protein 40.4

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