Chickenchardonnaystew Recipes

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.

STEW CHICKEN

Steps:

• Remove skin and trim fat from chicken. If using leg quarters, cut chicken into serving-size pieces. (Each chicken leg should yield about four pieces.) If using thighs, you can leave them whole.
• Make the marinade: In a food processor or blender combine salt, clove, Worcestershire sauce, tomato paste, ketchup, garlic, allspice, ginger, onion, scallions, whole bay leaf, culantro or cilantro, whole thyme sprigs, vinegar and Scotch bonnet pepper. (You should have about 2 cups marinade.)
• In a large bowl, combine chicken and marinade, ensuring all chicken pieces are coated. Refrigerate for a minimum of 2 hours. (For best results, marinate overnight.)
• Heat oven to 325 degrees, and keep the chicken close to the stove. In an oven-safe pot large enough to hold the chicken comfortably (such as a Dutch oven), add oil and 3 tablespoons sugar and heat over medium until the sugar starts foaming and eventually changing color; this is the beginnings of your caramel. Cook until caramel is a rich, very dark brown, but not burned. (The caramel may start smoking as it darkens.)
• Quickly add chicken pieces to the pot, moving them around until they are fully coated with caramel. Add any remaining marinade in the bowl to the pot. Dust chicken with flour to fully coat pieces. At this point there shouldn't be much liquid in the pot; it should have a thick, pasty consistency. If any liquid remains, sprinkle more flour over the chicken.
• Add enough water to cover 3/4 of the chicken. (The tops of the pieces should barely peek out of the water.) Stir to incorporate all ingredients. Cover pot, transfer to oven and bake for 35 to 40 minutes.
• Check chicken for doneness. Once chicken is cooked, taste and add salt if necessary. Add remaining 1 tablespoon sugar to balance flavor.
• Let stew rest for about 30 minutes before serving, or make it ahead and store it in the fridge for the following day; stew chicken tastes even better the day after. Serve with rice (or other grain, such as quinoa) and beans.

CHARDONNAY CHICKEN

Steps:

• Preheat oven to 425°F.
• Mix flour, salt and 1/4 teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
• Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
• Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until chicken is done.
• Remove chicken from pan, cover and keep warm.
• Return the pan to medium-low heat. Add the chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
• Place the chicken on warm plates. Pour sauce over chicken and serve immediately.

CHICKEN CHARDONNAY

Steps:

• Cut up all Chicken Breasts into bite sized cubes.
• melt 3 tablespoons of the butter in a large skillet.
• mix together the flour and the salt and pepper meant for the batter.
• Carefully coat all chicken cubes and brown in skillet.
• Remove and place in a shallow dish and cover (this keeps juices in).
• melt down the rest of the butter.
• mix in garlic, and all spices.
• add chicken back into the mix and coat throughly.
• Add in White wine, allow to come to a boil for 5-7 minute.
• after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
• I reccomend serving this over pasta. Very tasty.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
• Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
• Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
• Stir in the cream and season with more salt to taste.
• Serve warm.
• Enjoy!

CHARDONNAY CHICKEN & WILD MUSHROOM STEW

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.

HEARTY CHICKEN STEW

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
• Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.

CHICKEN CHARDONNAY STEW

Steps:

• Coat chicken in flour mixture.
• In dutch oven and brown chicken in 2 tablespoons of butter.
• Add more butter as needed.
• Add carrots, onion and celery on top of chicken.
• Add rest of ingredients into dutch oven and bring to a boil.
• Lower heat and simmer 1 hour.
• Remove chicken from liquid and take meat off bones.
• Liquid should be on thick side like stew.
• Add small chicken pieces back into stew.
• Add more flour for thickness or water for less thickness.
• Simmer till vegetables are tender.