Mamies Chicken Stew Recipes

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

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.

MOM'S SPICY CHICKEN TOMATO STEW

Mom's Spicy Chicken Tomato Stew image

My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.

Provided by Kariz0rz

Time 1h20m

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

Steps:

Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g

MOM'S CHICKEN STEW

Mom's Chicken Stew image

I make this stew on cold days or when someone just isn't feeling well. It's a fabulous comfort food that smells great all day and helps chase the sniffles away...and it's easy too...the worste part is cleaning the meat off the chicken but don't use boneless, skinless because it just won't be the same! There's definately something in the bones that gives the stew it's rich home cooked flavor.

Provided by Carrie September

Categories Stew

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (2 lb) chicken (whole)
6 cups water
6 teaspoons chicken base
1 medium onion, chopped
1 (1 lb) bag peeled baby carrots
3 lbs russet potatoes or 3 lbs idaho potatoes, peeled and cubed
1 tablespoon dried parsley
2 teaspoons pepper
4 tablespoons butter
3 tablespoons flour

Steps:

Place cleaned chicken in a 6 quart soup pot and cover with water.
Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
Skim fat off the top and add more water if necessary to keep chicken covered.
Remove chicken to a bowl and set aside to cool.
Strain all of the fat out of the chicken broth.
Mix the chicken base and water into the broth.
Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
While the veggies cook remove all the meat from the chicken and add it to the pot.
Melt butter in the microwave for 40 seconds in a glass measuring cup.
Add the flour to the butter and stir until smooth and creamy.
Pour into the boiling soup and stir to mix.
Reduce heat to low and simmer for 15 minutes to thicken and then serve.
TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!

Nutrition Facts : Calories 464, Fat 23.1, SaturatedFat 8.6, Cholesterol 100.3, Sodium 206.7, Carbohydrate 38.4, Fiber 5.9, Sugar 4.7, Protein 25.5

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