Northwoods 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.

NORTH WOODS CHICKEN SALAD

Steps:

• In food processor, cover and process all vinaigrette ingredients until smooth.
• In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
• Toss salad and cashews just before serving.

CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS

Steps:

• For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
• For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
• For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
• To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

NEW ORLEANS-STYLE STEWED CHICKEN

Steps:

• In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

NORTH WOODS BEEF STEW

Steps:

• Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Place beef over vegetables., In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top., Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC

Steps:

• Melt butter in a large saucepan.
• Add onion and celery and saute until tender.
• Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
• Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
• TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
• Ladle into bowls and serve.
• TO FREEZE:.
• Allow to cool. Fold in rice and bacon.
• Place in a freezer bag and seal. Label and freeze.
• TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

NORTHWOODS CHICKEN STEW

Steps:

• In a large pot with a cover, melt butter over low heat. Add onions and Northwoods seasoning. Cover and cook ten minutes. Stir, add carrots and potatoes, stir again, cover and cook another ten minutes. Add chicken pieces, vinegar, and sugar, cover and continue to cook over medium heat for twenty minutes, turning chicken over once or twice. Push the pieces to the side of the pot and stir in the flour until smooth. Add chicken stock and burgundy (if using), in a slow stream, stirring until smooth and blended, add bay leaves, cover and cook thirty minutes. Check and stir the stew occasionally, if it is bubbling away, reduce the heat a bit to a simmer. After the thirty minutes, take out the chicken and remove as much of the skin as possible. It is easier to remove the skin at this point than when it is raw, and it adds great flavor to the stew. At this point, if the top of the stew looks a bit oily, blot up the excess with a few paper towels. Add the chicken back to the pot. Stir in sour cream if desired. Season with pepper to taste. The stew is done at this point, but will stay warm until ready to eat. Comments: Northwoods seasoning comes from Penzey's Spices. You can use boneless skinless chicken breasts and cut down on the cooking time.