OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CAJUN CHICKEN STEW
Provided by Alexis M. Touchet
Categories Soup/Stew Chicken Onion Stew Dinner Bell Pepper Winter Gourmet Louisiana Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
- Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
- Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.
BAYOU OKRA SAUSAGE STEW
My husband and I worked on this recipe together. We make a big pot and freeze it to enjoy all winter long. We sometimes stir in sauteed shrimp for a delicious addition to this stew. -Lisa Nelson, Bluffton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 274 calories, Fat 20g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1011mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
COUNTRY CHICKEN STEW
This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! ;) (Prep time does not include time to putter around in the garden)
Provided by PalatablePastime
Categories Stew
Time 55m
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
- Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
- Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Add tomatoes with their juice and the wine.
- Cover and simmer 10 minutes more or until chicken is tender and cooked through.
- Remove chicken to platter; discard bay leaf; and skim fat.
- Stir cornstarch mixture into stew and stir constantly until thickened.
- Adjust taste for salt and pepper, and return chicken to pan.
- Simmer for 5-10 minutes or until warmed through.
- Serve with parsley dumplings, or over split biscuits, if desired.
- Tastes good just as it is, too.
AFRICAN CHICKEN STEW
This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.
Provided by Leah Shaw
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
- Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g
CHICKEN AND GARLIC STEW
Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!
Provided by Martha
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
- Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 11.1 g, Cholesterol 138.6 mg, Fat 27.2 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1313.3 mg, Sugar 1.1 g
BAYOU CHICKEN
When I came across this recipe many years ago, I knew I had a new-found family favorite on my hands. The chicken always turns out moist and tender.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the flour, salt, pepper and paprika. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in butter and oil on all sides. Remove and set aside. , In the same skillet, saute mushrooms and onion until onion is crisp-tender, stirring to loosen browned bits from pan. Stir in the peas, garlic salt and herbes de Provence. Transfer to an ungreased 13-in. x 9-in. baking dish. , Arrange chicken over pea mixture. Pour wine over chicken; sprinkle with tomato. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until chicken juices run clear.
Nutrition Facts : Calories 417 calories, Fat 23g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 612mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 33g protein.
BAYOU CHICKEN
My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.
Provided by James Craig
Categories Lunch/Snacks
Time 1h
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
- Add onion and garlic; saute until tender.
- Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
- Add eggplant and next 9 ingredients (green bell pepper through zucchini).
- Bring to a boil; cover.
- Reduce heat, and simmer 10 minutes.
- Combine cornstarch and water, add to skillet, stirring well.
- Cover and cook 5 minutes or until zucchini is tender.
- Remove from heat; let stand 5 minutes.
- Serve over rice.
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