Piedmont Chicken Stew Recipes

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PIEDMONT CHICKEN STEW



Piedmont Chicken Stew image

I first tasted this dish near Turin, Italy years ago and spent a lot of time trying to duplicate it. This is the result of my effort. I let the leftovers cool, then place each thigh in a small zip lock bag. Then I divide the sauce between the bags, place the bags on a baking sheet and freeze.When frozen they go into a labeled, dated gallon ziplock to keep them from getting lost in the freezer. When thawed and reheated the sauce tends to separate, just remove the thigh and wisk the sauce to remix. Place the reheated chicken on a fresh serving of rice or couscous and top with the heated sauce.

Provided by Pierre Dance

Categories     Stew

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon tarragon, freshly ground
1 teaspoon thyme, freshly ground
1 teaspoon oregano, freshly ground
3 lbs boneless skinless chicken thighs, defatted
2 tablespoons extra virgin olive oil (EVOO)
2 medium yellow onions, finely chopped
2 stalks celery, finely chopped
1 red bell pepper, seeded, finely chopped
2 cups tomato sauce (my Crock Pot Italian Tomato Sauce)
2 (15 ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (NOT COOKING SHERRY)
1 cup chicken stock (home made is best)
1/2-1 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 375°F.
  • Mix the first 5 herbs and spices in a large plastic bag.
  • Wash chicken and pat dry.
  • Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.
  • Heat a dutch oven over a medium high burner. Add oil.
  • Add onions, celery, and bell pepper. Saute (stir fry) 'til onions are translucent. remove, set aside.
  • Brown chicken. Return vegetables to the pot.
  • Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well.
  • Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.
  • Stir occasionally to keep the thighs from raising to the top and drying out.
  • Serve over basmati or jasmine rice cooked in chicken stock with 1 or 2 cardomon pods or couscous cooked with lemon zest.
  • Freeze leftovers without the rice or couscous. Rice freezes nicely but couscous becomes soggy when thawed.

Nutrition Facts : Calories 362.8, Fat 10.9, SaturatedFat 2.4, Cholesterol 142.6, Sodium 638.1, Carbohydrate 16, Fiber 3.1, Sugar 8.5, Protein 36.6

HOMEMADE CHICKEN STEW



Homemade Chicken Stew image

A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 ribs celery, diced
2 tablespoons minced garlic
salt and ground black pepper to taste
2 tablespoons salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon ground thyme
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
¼ teaspoon ground turmeric
1 cup frozen peas
¾ cup frozen corn
2 cups diced cooked chicken

Steps:

  • Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
  • Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g

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