Metric Jesters Quick Chicken Stew Recipes

CHICKEN STEW (CASSEROLE)

Steps:

• Place oil and bacon in a large heavy based casserole pot over high heat.
• When the oil is heated and bacon releases some fat, add chicken.
• Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
• Add garlic and onion, cook 1 minute.
• Add celery and carrot, cook 2 minutes.
• Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
• Add flour, mix until incorporated.
• Slowly pour in half the beef broth while stirring, then pour the rest in.
• Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
• Stir, add potato.
• Cover, simmer 30 minutes.
• Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
• Serve with crusty bread, sprinkled with parsley if desired!

METRIC JESTER'S QUICK CHICKEN STEW

Steps:

• Chop carrot, celery, mushrooms and onion and stir fry in dutch oven.
• Wash and chop potatoes into bite size pieces.
• Bone and skin chicken, placing bones and skin in large saucepan on high with 4 cups water, tumeric and salt (makes a quick yellow broth).
• Chop chicken in large bite-sized pieces and add to frying veggies.
• When chicken is half cooked, add potatoes and continue to stir fry.
• When chicken is fully cooked, broth should be ready, strain broth into dutch oven retaining one cup to mix with flour.
• Add extra cup of broth mixed with flour to thicken.
• Bring to boil and simmer for 10-15 minutes or until potatoes are tender and broth is thick.

METRIC JESTER'S BARLEY STEW

Steps:

• toss beef cubes and muschroom slices with montreal steak spice, then coat with oil.
• Sear beef and mushrooms in dutch oven.
• add onions and stir fry until onions are just starting to get soft.
• add celery, carrots, and potatoes stir and wait 3-5 minutes for food to warm up.
• add beef stock (water) all at once if hot, or slowly if cold.
• add barley and spices and then stir until combined.
• simmer for up to 4 hours, but it's cooked after 1.
• If using a slow cooker: start with the barley and liquid, and then using the same pan, sear beef and add, brown mushrooms and add, fry onions, celery and carrots then add, de-glaze pan and top off with spices. cook for 6 to 8 hours.

QUICK CHICKEN STEW

Steps:

• Heat 1 tbsp oil in skillet over high heat until hot.
• Dice chicken and add to skillet, stirring quickly 3 to 4 minutes or until white.
• Remove to a plate.
• Add remaining 1 tbsp oil to skillet and heat.
• Stir in onion, celery, carrots and mushrooms.
• Cook over medium heat, stirring, until vegetables are crisp-tender, about 5 minutes.
• Mix in tomatoes with their liquid, white wine, garlic, rosemary, salt and pepper.
• Heat to boiling.
• Dissolve flour in cold water and stir into stew.
• Heat to boiling.
• Add potatoes and green beans.
• Reduce heat to med-low and simmer 5 minutes.
• Mix in chicken and simmer 3 minutes longer.