SUMMER CHICKEN STEW
One-pots aren't just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
- Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
Nutrition Facts : Calories 436 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
CHICKEN STEW
Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS
This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
- For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
- For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
- To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.
SUMMER CHICKEN & BASIL STEW
One-pot suppers aren't just for the colder months. This light, fresh stew just needs crusty bread to mop up the juices
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
- Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins. Serve with some crusty bread.
Nutrition Facts : Calories 711 calories, Fat 45 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 1.36 milligram of sodium
SUMMER CHICKEN & BASIL STEW
One-pot suppers aren't just for the colder months. This light, fresh stew just needs crusty bread to mop up the juices.
Provided by English_Rose
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large, flameproof casserole dish. Dust the chicken thighs with the seasoned flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
- Add the peppers and potatoes to the casserole and cook for 3 minutes Pour in the white wine and chicken stock and season with salt and pepper. Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 minutes Serve with some crusty bread.
Nutrition Facts : Calories 894.9, Fat 33.4, SaturatedFat 9.1, Cholesterol 159.5, Sodium 252.1, Carbohydrate 97.3, Fiber 12.7, Sugar 7.7, Protein 45.1
SUMMER-IN-WINTER CHICKEN
Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
- Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
Nutrition Facts : Calories 262 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.37 milligram of sodium
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4/5 (4)Total Time 1 hr 30 minsAuthor Mary-Frances Heck
- Season chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high. Working in batches, sear chicken, turning occasionally to brown and crisp skin evenly, about 8 minutes per batch. Transfer chicken to a plate.
- Add remaining 3 tablespoons oil to chicken drippings in pan over medium-high. Add bell peppers and onions, turning and folding using tongs to coat in fat as they begin to wilt, scraping bottom of pan to loosen and incorporate browned bits. Continue folding until vegetables have reduced in volume by half, about 5 minutes. Add garlic and Italian seasoning, and stir to combine. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables have softened and are beginning to caramelize but still hold their shape, about 25 minutes.
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