Spring Thyme Chicken Stew Recipes

SPRING-THYME CHICKEN STEW

Spring-Thyme Chicken Stew image

During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 395 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 707mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

Pressure-Cooker Spring-Thyme Chicken Stew image

During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups reduced-sodium chicken broth, divided
2 bay leaves
3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley

Steps:

Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 699mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

SPRING CHICKEN STEW

Spring chicken stew image

Make this comforting chicken stew with seasonal vegetables to feed the whole family

Provided by Esther Clark

Categories Dinner

Time 1h15m

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
8 skinless, boneless chicken thighs, halved
60g unsalted butter
1 onion, finely chopped
2 large carrots, chopped
60g plain flour
1.2 litres chicken stock
2 tbsp Dijon mustard
2 tbsp white wine vinegar
300g frozen peas
150ml double cream
200g self-raising flour
¼ tsp baking powder
100g suet or cold unsalted butter, grated
small bunch of chives, finely sliced (optional)

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.

Nutrition Facts : Calories 534 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.91 milligram of sodium

SPRING TYME CHICKEN STEW

Spring Tyme Chicken Stew image

Make and share this Spring Tyme Chicken Stew recipe from Food.com.

Provided by Member 610488

Categories Stew

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small red potato, halved
1 large onion, minced
3/4 cup carrot, shredded
1 cup cauliflower (diced into small 1 inch or less pieces)
3 tablespoons flour
6 garlic cloves, minced
2 teaspoons lemon peel, grated
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 lbs boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons fresh parsley, minced

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.

Nutrition Facts : Calories 373.1, Fat 7.8, SaturatedFat 2, Cholesterol 141.7, Sodium 508.8, Carbohydrate 35.3, Fiber 5.1, Sugar 4.4, Protein 40.4

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