CHICKEN MUSHROOM STEW
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. -Kenny Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 82mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
SLOW COOKER CHICKEN AND MUSHROOM STEW
This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.
Provided by Al G
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h35m
Yield 6
Number Of Ingredients 18
Steps:
- Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
- Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
- Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
- Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
- Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 23.7 g, Cholesterol 115.1 mg, Fat 37.3 g, Fiber 2.4 g, Protein 31 g, SaturatedFat 14 g, Sodium 1577.1 mg, Sugar 4.1 g
CHICKEN AND MUSHROOM STEW
Soft, juicy chicken, combined with cremini mushrooms and herbs make this one of the most comforting meals on a cold or warm night. Serve over egg noodles, mashed potatoes, or by itself. Make sure you have delicious bread to gather up the savory juices.
Provided by MommyLady
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.
- Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.
- Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 19.6 g, Cholesterol 93.4 mg, Fat 16.2 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 3.9 g, Sodium 263 mg, Sugar 7.6 g
CROCK POT CHICKEN STEW WITH MUSHROOMS
I attended a cooking class and the chef prepared this at home since it was a crock pot recipe but showed us how to prepare the meal during our class. It is a meal I prepare often. When our son and his wife come for dinner she always requests chicken stew. I serve it with polenta. The gravy is awesome!!
Provided by jrbennett
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the muhrooms, onion and garlic in the insert of a slow cooker.
- Season generously with salt and pepper and stir to combine.
- Season chicken generously with salt and pepper and place in the insert on top of the vegetables.
- In a small bowl, combine the chicken broth, tomato paste, wine, tapioca,thyme 1/4 teasoon salt and 1/4 teaspoon pepper.Pour over chicken and vegetables in the insert.
- Cover and cook 3 to 4 hours on high or 7 to 8 hours on low.
CHICKEN AND MUSHROOM STEW
Steps:
- 1. In a large deep skillet or Dutch-oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon to paper towels to drain, leaving the drippings in the pan. 2. Add the chicken to the pan and cook for 2 to 3 minutes on each side, or until lightly browned. Remove the chicken to a plate. 3. Pour 1/2 cup of the wine into the pan. Cook for 1 to 2 minutes, scraping up the brown bits on the bottom of the pan. 4. Return the chicken to the pan along with the onion and carrots. Cover and cook for 8 to 10 minutes, stirring occasionally, or until the vegetables begin to soften. 5. Sprinkle the flour over the chicken and vegetables, stirring until coated. Cover and cook for 3 to 4 minutes, stirring occasionally, to cook the flour. 6. Stir in the remaining wine and the broth. Add the bacon, tomato paste, salt, garlic, thyme, basil, and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are almost tender. Add the mushrooms, cover, and simmer for 5 to 7 minutes longer, or until the vegetables and chicken are tender. 7. Discard the bay leaf and serve warm
CHARDONNAY CHICKEN & WILD MUSHROOM STEW
Delicious and hearty stew. Goes great with a caesar salad and fresh baked bread. If not eaten within several hours of being made the stew will darken to a muddy brown as the mushrooms, especially the portobellos, loose their juices. The color change really isn't very attractive, but if you don't mind it, the stew does reheat well. It will retain it's flavor after being stored for up to 6 months in an airtight container in the freezer.
Provided by littleturtle
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
- In a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
- Remove chicken to a plate.
- Pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
- Return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
- Cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
- Remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
- Strain soaking liquid and reserve.
- Rinse porcini to remove any sand or grit; then chop.
- In a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
- Add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
- Season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
- Add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
- Scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
- Blend the cornstarch into the cream until smooth; stir mixture into the stew.
- Let simmer for 2 minutes.
- Garnish with parsley and serve over rice.
Nutrition Facts : Calories 721, Fat 37.2, SaturatedFat 13.9, Cholesterol 180.9, Sodium 1096.8, Carbohydrate 29.2, Fiber 1.9, Sugar 3, Protein 55.1
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