Chicken And Garlic Stew Recipes
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
STEWED CHICKEN AND GARLIC WITH NOODLES
Cooked garlic becomes wonderfully nutty in flavor. Hence what seems to be a huge quantity in this recipe. Just a wonderful dish, this, when the stew is mixed with the noodles and baked!
Provided by Sonya Jane
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h4m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a heavy skillet over medium-high heat. Place chicken pieces in the hot oil. Add garlic cloves, parsley, tarragon, cinnamon, bay leaves, salt, and pepper. Pour in wine and bring to a simmer. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish or casserole.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles and bring back to a boil. Cook until tender but slightly firm, about 5 minutes. Drain well.
- Stir noodles into chicken in the skillet. Transfer chicken and noodles to prepared baking dish. Mix melted butter and breadcrumbs together and sprinkle on top.
- Bake in preheated oven until chicken and noodles are tender, about 30 minutes.
Nutrition Facts : Calories 1242.8 calories, Carbohydrate 106.4 g, Cholesterol 300.9 mg, Fat 51.1 g, Fiber 5.7 g, Protein 76.1 g, SaturatedFat 14.7 g, Sodium 339.4 mg, Sugar 3.8 g
STEWED CHICKEN
Steps:
- For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
- For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.
GARLIC BALSAMIC CHICKEN STEW
Make and share this Garlic Balsamic Chicken Stew recipe from Food.com.
Provided by MummaKat
Categories Chicken
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a 5 or 6-quart crock pot. Combine the wine, tomato paste, garlic, basil, oregano and salt in a small bowl; pour over chicken. Add the chicken broth, reserving 1/4 cup of it. Cover and cook until the chicken is tender, 4-5 hours on high or 8-10 hours on low. Cover and refrigerate the remaining chicken broth.
- About 40 minutes before the cooking time is up, wisk the reserved chicken broth , the vinegar, and flour in a small cup until smooth. Gradually stir the flour mixture into the liquid in the crock pot without disturbing the chicken. Add the beans and sliced tomatoes in layers. Cover and cook on high until the mixture simmers and the beans are tender, about 35 minutes.
- Serve over egg noodles or rice.
CHICKEN STEW WITH CHEDDAR GARLIC BISCUIT TOPPING
Make and share this Chicken Stew With Cheddar Garlic Biscuit Topping recipe from Food.com.
Provided by Chef Gary
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large saucepan. Sautee onions, carrots, celery, and potatoes until tender. Add flour, cook 1 minute. Add chicken broth, half and half or milk, and simmer over low hea, stirring constantly, until thickened. Remove from heat, add chicken and green beans, stir. Pour chicken and vegetable mixture into a 13"x9" baking dish. Set aside.
- Prepare bisquits. Mix Bisquick and cheddar in a large bowl. Add milk, stir until a soft dough ball forms. Remove dough from bowl, place on a lightly floured suface. Rull dough to 1/2 inch thickness, cut into 2 1/2" rounds. Place rounds on chicken mixture in rows. Place any left over biscuits into a seperate pan.
- Bake at 425 degrees for 30 minutes or until biscuits are browned and chicken mixture is bubbly. Remove from oven, brush biscuits with mixture of melted butter and garlic powder, also brush left over bisquits.
Nutrition Facts : Calories 783.4, Fat 45.5, SaturatedFat 23.6, Cholesterol 93.2, Sodium 1406, Carbohydrate 76.3, Fiber 5.2, Sugar 14, Protein 18.6
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