Best Chicken Stew Recipes

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

PERFECT CHICKEN STEW

Steps:

• Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
• While chicken is cooking, dice potatoes, slice carrots, chop onions and carrots to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
• Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
• With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional, Zie Ga Zink).
• If you don't use milk, I suggest a premium ready to serve brand of creamed mushroom soup, it will be of a smoother, creamier consistency than the regular cans of mushroom soup.
• Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, shake very hard again. If there are a few lumps you can remove them by straining. This process, once learned, is very useful for making gravies or other stews without using a high-fat butter and flour 'roux' thickener.
• Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. You may have to make a little more thickener if you want a hardier stew, just remember that the stew will thicken more after it is removed from the heat and it stands. Simmer to desired consistency. Stir often. Do not burn! I suggest a non-stick stew pot, it helps prevent burning.
• Add the cooked (now cooled) vegetables to the stew.
• When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
• Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
• If you want, try adding a dash of hot sauce or a pinch of Sambel Olek.
• Let stew simmer for a little longer. Serve with fresh bread and Enjoy.
• Questions? [email protected].

CHICKEN STEW

Steps:

• Heat oil in large pot, saute onions for 2 minutes.
• Add next 7 ingredients.
• Bring to a boil.
• Add potatoes, carrots, and chicken.
• Simmer until vegetables are done, about 30 minutes.
• Thicken with cornstarch if you like a thicker stew.

CHICKEN STEW RECIPE

Steps:

• Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
• Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.