Skillet Chicken Stew Recipes

SKILLET CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

CHICKEN STEW IN A SKILLET

Steps:

• Cut chicken into bite size pieces, about 1".
• Salt and pepper chicken and dredge in flour.
• In a large skillet, melt the butter and brown chicken.
• Add onion and garlic and cook until softened.
• Stir in potatoes and carrots.
• Add flour and stir, then add broth and bring to a boil.
• Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
• Stir in peas and heat through.

SKILLET CHICKEN STEW

Steps:

• Combine flour, salt and pepper in a shallow bowl; coat chicken.
• In a large skillet, melt the butter; brown chicken. Add onion and celery; cook for 5 minutes.
• Stir in potatoes and carrots. Combine broth, thyme,bay leaf, ketchup and cornstarch; add to skillet. Bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

HARVEST CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
• Sprinkle with remaining parsley just before serving.

MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA

Steps:

• Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
• Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
• Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.