Spring Chicken Stew Recipes

SPRING-THYME CHICKEN STEW

Steps:

• Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon zest, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves., Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.

SPRING CHICKEN IN A POT

Steps:

• Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
• Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

SPRING TYME CHICKEN STEW

Steps:

• Place potatoes, onion, carrots and cauliflower in a 3 qt slow cooker.
• Sprinkle with flour, garlic, lemon peel, thyme salt and pepper. Toss to coat.
• Place chicken over top. Add chicken broth and bay leaves.
• Cook, covered 7-9 hours on low or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.

SPRING STEW OF CHICKEN AND ASPARAGUS

Steps:

• Scatter shallots in bottom of a 2-quart souffle dish.
• At the knobby, small end of each chicken leg, cut through skin and tendons.
• Arrange legs and thighs along the inside rim of the souffle dish. Place breast halves, bone side up, in center of dish. Fit wings in between legs and thighs. Mound asparagus in center of dish. Pour broth over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 10 minutes.
• With dish in oven, slit plastic. Stir in dissolved cornstarch by sticking wooden spoon through slit. Cover slit with a square of wrap as a patch. Cook at 100 percent for three minutes.
• Uncover and stir in lemon juice, dill, salt and pepper to taste. Serve immediately

SPRING CHICKEN STEW

Steps:

• Heat the oil in a large flameproof casserole over a high heat and fry the chicken for 5-7 mins until golden all over. Remove to a plate and set aside.
• Melt the butter in the same pan, then reduce the heat to medium and fry the onion and carrots for 5 mins until just starting to soften. Sprinkle in the flour and cook for 2 mins more. Slowly add the stock, stirring as you go. Add the mustard and vinegar and cook over a low-medium heat for 30 mins, stirring regularly. Season to taste, then add the peas and cook for 5 mins more. Stir in the cream.
• Make the dumplings by mixing the flour with the baking powder, suet or butter, chives (if using) and ½ tsp salt. Swiftly stir in 8-10 tbsp water using a cutlery knife, then bring the dough together using your hands - it should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like. Nestle the dumplings on top of the stew, then cover with the lid and cook for 15 mins over a gentle simmer. Remove the lid and slide the pan under a hot grill for 5-10 mins until the dumplings are puffed up and golden brown. Ladle into bowls to serve.