Heart Healthy Easy Chicken Stew Recipe 55

HEARTY CHICKEN STEW

Steps:

• In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
• Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
• Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

HEART-HEALTHY EASY CHICKEN STEW RECIPE - (5/5)

Steps:

• In skillet heat oil on high. Salt and pepper chicken. Saute until golden (15 minutes). Transfer to plate. Leave 2 Tablespoons oil in skillet. Saute onion, peppers and garlic 5 minutes. Put chicken back in skillet. Stir in rest. Bring to simmer. Reduce heat to medium and cover. Continue to simmer 30 minutes. Transfer chicken to deep serving dish. Loosely cover with foil. Bring sauce to boil stirring often. (8 minutes). Salt and pepper. Serve with sauce over chicken.

HEALTHY & TASTY CHICKEN STEW

Steps:

• Put all ingredient EXCEPT cornstarch and cold water into crockpot.
• In small bowl, mix cornstarch and water until smooth.
• Stir cornstarch mixture into crockpot with all the other ingredients.
• Cover and cook on low for 8 to 10 hours.

HEART HEALTHY BEEF STEW

Steps:

• Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
• Cut roast into 1 1/2 inch cubes.
• Season with the pepper.
• add to pot and brown for 4 - 5 minutes.
• Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
• Bring to boil.
• Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
• Cover and simmer until tender about 45 minutes.
• Dice peeled potatoes and add to pot.
• Add more water if needed.
• Simmer until tender, about 45 minutes.

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.

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!