Homey Chicken Stew 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.

MAMIE'S CHICKEN STEW

Steps:

• In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours.
• Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.)
• Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.

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.

TWENTY-MINUTE CHICKEN STEW

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, stirring often, about 1 minute.
• Add the chicken breast and potatoes, and sauté until the chicken loses its raw look, stirring constantly, about 2 minutes.
• Add flour, thyme and sage, and stir until the chicken is coated with flour. Stir in the broth and bring to a boil, stirring often. Turn down to a simmer, cover, and cook until the potatoes are tender, about 12 minutes.
• Stir in the peas, carrots, green beans and milk, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately.
• Servings: 6.
• Nutritional Information Per Serving: Calories 270; Total fat 5g; Saturated fat 1.5g;.
• Cholesterol 65mg; Sodium 490mg; Carbohydrate 27g; Fiber 4g; Protein 29g; Vitamin A 90%DV*; Vitamin C 25%DV; Calcium 8%DV; Iron 15%DV.
• *Daily Value.

SLOW COOKER CHICKEN STEW

Steps:

• Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.

HOMEMADE CHICKEN STEW

Steps:

• Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
• Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

HOMEY CHICKEN STEW

Steps:

• Dry chicken with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
• Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
• Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
• Heat 1 tablespoon more oil over med-high heat until shimmering.
• Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in flour and cook 1 minute.
• Slowly whisk in wine, scraping up any browned bits.
• Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
• Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
• Stir remaining 3 cups broth and bay leaves into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
• Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
• Discard bay leaves.
• Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
• Adjust stew consistency with additional hot broth as needed.
• Stir in parsley, season with salt and pepper to taste; serve.