Amazing Chicken Stew Recipes

CHICKEN STEW

Steps:

• Preheat oven to 180C/350F.
• Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
• If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
• Add carrots and celery, cook for 1 minute.
• Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
• Sprinkle flour across surface, stir.
• Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
• Place chicken on top, keeping the skin above the liquid level as much as you can.
• Bring to simmer then cover. Bake for 45 minutes.
• Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
• Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
• Taste sauce and adjust salt and pepper to taste.
• Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

HOMEMADE CHICKEN STEW

Steps:

• Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
• Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

AMAZING CHICKEN STEW

Steps:

• In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes.
• Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer.
• While that's simmering, cook your bacon in a large skillet until it is crisp.
• Remove the bacon and let drain on paper towels.
• (If you aren't planning to use bacon, this is where you would heat your olive oil).
• Add cubed chicken to the bacon drippings (or oil) and cook (over medium heat) until just starting to turn white, stirring frequently.
• Crush the basil and thyme and add to chicken, stirring to mix together well.
• Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often.
• Remove the chicken with a slotted spoon and add to the simmering stock.
• In same skillet put your onion, carrots, and garlic and sauté for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy).
• Use a slotted spoon to remove the veggies and add them to your simmering stock.
• Cover and simmer for approximately 1 hour or until the veggies are the consistency you like.
• If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened.
• Slowly stir in the cream and allow to warm through.
• If you used it, crumble the cooked bacon over top.
• Serve with warm rolls.

CHILEAN CHICKEN STEW

Steps:

• In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
• Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
• Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.