Autumn Essentials Rustic Chicken Soupstew Recipes

AUTUMN CHICKEN

Steps:

• Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
• To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
• Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.

OLD-FASHIONED CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

GOOD OLD FASHIONED CHICKEN SOUP/STEW

Steps:

• In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
• Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
• At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
• Remove the meat from the bones, cut and set aside.
• Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
• Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
• Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

AUTUMN CHICKEN STEW

Steps:

• Peel the pumpkin or squash.
• Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
• In a large bowl, heat the oil and fry the onion for 3-4 minutes.
• Stir in the cinnamon and, if using the ground ginger, stir that in too.
• If you are using fresh, it will be added later.
• Cook for a couple more minutes and then add in the chicken.
• Fry until the chicken is browned slightly on all sides.
• Add the tomatoes and sugar.
• Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
• Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
• If you are using fresh ginger, add it in about half way through this process.
• Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
• Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
• Stir in the chopped coriander just before serving.