Oven Chicken Stew Recipes

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OLD-FASHIONED CHICKEN STEW



Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

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.

OVEN CHICKEN STEW



Oven Chicken Stew image

I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 9

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Steps:

  • Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil., Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear.

Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1037mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

OVEN-BRAISED CHICKEN STEW



Oven-Braised Chicken Stew image

With the convenience of boneless, skinless chicken thighs, you can have your dinner cooked in right about an hour, start to finish! Starting on the stovetop and moving to the oven allows double-duty for the oven, so you can bake bread for dinner at the same time.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 8

Number Of Ingredients 15

2 pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped onions
3 cups chopped carrots
1 ½ cups chopped celery
1 (16 ounce) package fresh mushrooms, quartered
3 cups trimmed and chopped fresh green beans
2 tablespoons minced garlic
¾ cup dry white wine
3 cups chicken broth, or as needed
2 sprigs fresh rosemary, or to taste
3 tablespoons cornstarch
2 tablespoons water, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper.
  • Heat oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until hot. Add chicken pieces and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside.
  • Add onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste.
  • Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid.
  • Cover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs.
  • Place cornstarch in a small bowl and add just enough water to create a thin paste. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly.
  • Place stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 18.3 g, Cholesterol 69.9 mg, Fat 15 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 4.4 g, Sodium 550.5 mg, Sugar 6.5 g

CHICKEN STEW WITH LEMON AND ROSEMARY



Chicken Stew with Lemon and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces)
Kosher salt, plus 1 teaspoon
Freshly ground black pepper
1 tablespoons vegetable oil
3 tablespoons unsalted butter, softened
4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups)
4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups)
2 sprigs rosemary
1 lemon, juiced
2 1/2 cups chicken broth, homemade or low-sodium canned
3/4 cup frozen pearl onions, thawed
2 teaspoons finely grated lemon zest
2 tablespoons all-purpose flour
Buttered noodles, accompaniment

Steps:

  • Preheat the oven to 425 degrees F.
  • Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.
  • Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.
  • Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.
  • Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.

CHICKEN STEW



Chicken Stew image

Make and share this Chicken Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)

Steps:

  • Heat oil in large pot, saute onions for 2 minutes.
  • Add next 7 ingredients.
  • Bring to a boil.
  • Add potatoes, carrots, and chicken.
  • Simmer until vegetables are done, about 30 minutes.
  • Thicken with cornstarch if you like a thicker stew.

Nutrition Facts : Calories 310.9, Fat 14.8, SaturatedFat 2.1, Sodium 1003.6, Carbohydrate 39.3, Fiber 6.6, Sugar 8.1, Protein 7.3

CREAMY CHICKEN STEW



Creamy Chicken Stew image

My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 16

3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

Steps:

  • In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

Nutrition Facts :

EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN



Easy oven-cooked Jamaican brown stew chicken image

Try this classic Jamaican one-pot of brown stew chicken with a moreish spicy marinade. Serve with rice and peas and slaw on the side, if you like

Provided by Michelle Miah

Categories     Dinner

Time 1h30m

Number Of Ingredients 17

1.6kg whole chicken
1½ tbsp demerara sugar
400ml hot chicken stock
1 tbsp browning sauce (I use Grace)
1 tsp plain flour mixed with 25ml cold water
1-2 spring onions, sliced, to serve
rice and peas and slaw, to serve (optional)
8 thyme sprigs
1 onion, finely sliced
2 garlic cloves, chopped
½ scotch bonnet pepper, chopped
2 tomatoes, cut into wedges
2 tbsp all-purpose seasoning (I use Dunn's River)
1 tbsp chicken seasoning (I use Dunn's River)
6 whole pimento seeds, crushed
1 tsp black pepper
4 tbsp extra virgin olive oil

Steps:

  • Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
  • Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
  • Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
  • Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.

Nutrition Facts : Calories 482 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 5.2 milligram of sodium

ONE-PAN CREAMY CHICKEN STEW



One-Pan Creamy Chicken Stew image

Feed your family this One-Pan Creamy Chicken Stew at dinner this evening. Shredded cheddar teams up with cream cheese spread to give this One-Pan Creamy Chicken Stew recipe its amazing flavor and smooth texture.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

1/4 cup butter
1 cup each chopped carrots, celery and onions
1/2 lb. sliced fresh mushrooms
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 tsp. each dried thyme and ground black pepper
1/4 cup cornstarch
3 cups fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread

Steps:

  • Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently.
  • Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat.
  • Add shredded cheese and cream cheese spread; stir until melted.

Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 18 g

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Top Asked Questions

What is the best way to cook chicken stew?
Heat oil in large pot, saute onions for 2 minutes. Add next 7 ingredients. Bring to a boil. Add potatoes, carrots, and chicken. Simmer until vegetables are done, about 30 minutes. Thicken with cornstarch if you like a thicker stew.
How to cook chicken stew in a Dutch oven?
Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes. Turn the heat off.
How do you make chicken stew with potatoes and vegetables?
Remove the veggies and add in garlic, butter and flour to make a base for the stew. Pour chicken broth into the pot and whisk it into the flour and butter. Add the chicken and cooked vegetables back to the pot with the potatoes and seasonings.
What are the ingredients in chicken stew?
This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender. Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat butter in a large dutch oven over medium high heat.

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