Paleo Baked Chicken Stew Recipes

QUICK AND CREAMY CHICKEN STEW RECIPE

Steps:

• Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts. In a large saucepan placed over a medium heat, melt the cooking fat. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later. Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together. If you wish to add a thickening paleo flour, do so now. Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock, or even just water. Do so slowly while continuing to mix. Add in the vegetables and chicken, along with any juices from where the chicken was resting. Season to taste with salt and pepper. Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer. Cover and cook for approximately 30 minutes. Stir in the cream or coconut milk, green onions and peas. Cook for just about another 2 minutes and serve.

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!

Steps:

• Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
• Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
• Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
• Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.

OVEN-BRAISED CHICKEN STEW

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.