Scrumptious Chicken Vegetable Stew Recipes

CHICKEN AND VEGETABLE STEW

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

SCRUMPTIOUS CHICKEN VEGETABLE STEW

Steps:

• Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

CROCK POT CHICKEN STEW

Steps:

• Throw everything in the crock pot except the corn starch and parsley.
• Cook on low for 6-8 hours until chicken is falling apart.
• Shred the chicken. Meanwhile, stir together the corn starch and water in a cup. Stir into the crock pot. And stir in the chicken.
• Cook for another 30 minutes and serve with fresh parsley on top.

ONE-POT CHICKEN STEW

Steps:

• 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. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
• Add in the carrots, onion and celery to the pan and saute for 5 minutes.
• Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
• Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
• Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
• To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
• Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

SCRUMPTIOUS CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place the chicken breasts in a 9x13 inch baking dish. On top of each breast place a large spoonful of soup and a slice of cheese. Crush the stuffing mix and sprinkle on top of the cheese, then drizzle with the melted butter or margarine. Bake in the preheated oven for 45 minutes to 1 hour (don't overcook the chicken!). Let cool and serve.

SPANISH CHICKEN STEW

Steps:

• Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
• Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
• Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
• Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
• Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.

CHICKEN STEW WITH VEGETABLES

Steps:

• Season each side of the chicken breasts with ¼ teaspoon salt and ⅛ teaspoon black pepper.
• Heat olive oil in a large pot over medium-high heat.
• Add the seasoned chicken and cook until golden brown, about 5 minutes. Turn heat to medium and flip the chicken over.
• Cook until just cooked through, about 3 to 5 minutes.
• Turn off the heat and transfer chicken to a clean plate and shred into large pieces, reserve.
• There will be browned bits at the bottom of the pot, leave this in as it adds flavor to the stew.
• Position oven rack to the lower position and preheat to 300°F.
• Heat the pot over medium heat and add 1 tablespoon of olive.
• Once the oil is hot, add the diced onions and garlic, and sauté for 3 minutes until onions are tender.
• Add 2 tablespoons of tomato paste, stir and cook for 1 minute.
• Mix ¼ cup of flour, and cook for one minute.
• Whisk in 3 cups of chicken stock, 1 cup of beer, brown sugar and thyme. Use the whisk to scrape and incorporate any of the browned bits of flour on the bottom of the pot.
• Bring the liquid to a simmer and cook until slightly thickened, about 5 minutes. The liquid should be simmering with light bubbles breaking the surface, not boiling!
• Add the chicken, potatoes, carrots, sweet potatoes, mushrooms corn (kernels and whole cut pieces), 1 teaspoon salt, and ¼ teaspoon pepper, stir to combine.
• Cover the pot with a tight fitting lid. Transfer pot to the oven and cook until vegetables are tender about 55 minutes.
• Remove the pot from the oven.
• For a thicker stew liquid, whisk 2 tablespoons flour with ½ cup of the hot stew liquid. Stir into stew, cover the pan with the lid and return to the oven for 5 minutes.
• Season with salt and pepper as desired. Garnish with parsley and radish.