Chicken Vegetable Stew Recipes

HEALTHIER CHICKEN VEGETABLE STEW

Steps:

• Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
• Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
• Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
• Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

CHICKEN AND VEGETABLE STEW

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

SCRUMPTIOUS CHICKEN VEGETABLE STEW

Steps:

• Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

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.

CREAMY CHICKEN STEW

Steps:

• In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS

Steps:

• Heat the oven to 400. Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat. When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes. Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
• Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes. Stir in the peas and asparagus. In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit. Taste and adjust the seasoning.
• Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas. Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
• Spread about half of the batter over the stew, leaving a few gaps for steam to escape. Spoon the remaining batter into an ovenproof skillet or baking dish. Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes. Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.

ROSALIA'S CHICKEN STEW WITH VEGETABLES

Steps:

• Rinse the chicken well under cold running water and pat dry with paper towels. Season generously with salt and pepper. In a large heavy skillet, heat the olive oil over medium/high heat. Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole. Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden. Transfer them to the casserole with the chicken. Place the potatoes around the edges of the casserole and again season with salt and pepper. Add the bay leaf.
• Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine. Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes. Pour the wine over the chicken, add the stock and bring up to the boil. Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done. Check the pan occasionally to make sure the liquid is kept at a slow simmer. If it boils the chicken will be tough.
• Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf.
• To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste. Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste. Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid. Simmer until the sauce is reduced to about 3 cups, and taste for seasoning. Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through. Serve in the pan, sprinkled with the egg whites.

CHICKEN STEW WITH VEGETABLES

Steps:

• Gather the ingredients.
• Pat chicken with paper towels to dry.
• Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven . Sprinkle with salt and pepper.
• Add tomatoes and tomato liquid.
• Add garlic to chicken stock and pour over ingredients in casserole.
• Add bay leaves and sprinkle with dill and thyme .
• Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
• Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
• Cover and cook on low for about 6 to 8 hours.

VEGETABLE CHICKEN STEW

Steps:

• In a large saucepan, melt butter on med-hi heat.
• Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
• Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
• Cook on medium for 20-30 minutes.
• Turn heat to low, add peas and green beans and let simmer about 10 minutes.
• Add white beans just before serving.
• Love it!

CHICKEN AND ROOT VEGETABLE STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
• Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.

CHICKEN AND MIXED VEGETABLE STEW

Steps:

• Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
• Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
• Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.

CHICKEN AND MIXED VEGETABLE STEW

Steps:

• Heat vegetable oil in heavy large Dutch oven over medium heat.
• Sprinkle chicken pieces with salt and pepper.
• Add chicken to pot in batches and cook until light brown, about 5 minutes per side.
• Transfer chicken to bowl.
• Pour off fat from pot and discard.
• Add butter to same pot and melt over medium heat.
• Add sliced parsnips, carrots, leeks and potatoes and stir to coat.
• Cook 8 minutes, stirring occasionally.
• Add flour and stir 2 minutes.
• Gradually mix in chicken broth.
• Increase heat and bring to boil.
• Return chicken to same pot.
• Add 1 tablespoon tarragon and bay leaf.
• Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
• Using tongs, transfer chicken pieces to large shallow bowl and tent with foil.
• Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes.
• Discard bay leaf.
• Mix in remaining 1 tablespoon tarragon.
• Season stew to taste with salt and pepper.
• Spoon sauce and vegetables over chicken and serve.