Sweet Smoky Chicken Stew Ww Core Friendly Recipes

SMOKY CHICKEN STEW WITH DUMPLINGS

Steps:

• Heat a heavy bottomed large, wide pot or pan over high heat.
• Cut the chicken into bite size pieces.
• Add oil to the pan and heat.
• Add chicken and caramelize for 2 minutes on each side.
• Remove chicken from pan to a shallow dish and cover loosely with foil.
• Reduce heat to medium high.
• Add bacon to the pan and brown bacon at edges, rendering fat.
• Add carrots and celery to the pan, bay leaf and thyme.
• Stir and cook vegetables 4 minutes.
• Add flour to the pan, stir and cook another minute.
• Whisk in wine and mustard and scrape up pan drippings and burned bottom.
• Add broth.
• Cover and bring liquid to a boil, 1 to 2 minutes.
• Mix biscuit mix.
• Add chicken back to the pan and settle it in so that it is covered with sauce.
• Use salt and pepper to season according to individual tastes.
• Drop large spoonfuls of biscuit mix into the pan onto the surface of the stew, leaving room for the dumplings to puff up, and cover the pan.
• Cook 8 minutes until dumplings plump.
• Serve stew with dumplings.

SMOKY CHICKEN, BEAN & KALE STEW

Steps:

• Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
• Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
• Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
• Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
• Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.