Stewed Chicken And Garlic With Noodles Recipes

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CHICKEN AND GARLIC STEW



Chicken and Garlic Stew image

Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!

Provided by Martha

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil
50 cloves garlic, peeled
6 chicken legs, halved
½ cup chopped fresh parsley
½ cup chopped celery
1 teaspoon dried tarragon
1 tablespoon salt
1 teaspoon ground white pepper
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 ½ cups white wine

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
  • Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 11.1 g, Cholesterol 138.6 mg, Fat 27.2 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1313.3 mg, Sugar 1.1 g

NEW ORLEANS-STYLE STEWED CHICKEN



New Orleans-Style Stewed Chicken image

This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 23

1 tablespoon dried parsley flakes
2 teaspoons salt
1-1/4 teaspoons pepper, divided
1-1/8 teaspoons dried thyme, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1 pound chicken drumsticks
1 pound bone-in chicken thighs
2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided
1/2 cup all-purpose flour
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
4 cups chicken stock
4 green onions, finely chopped
5 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.

STEWED CHICKEN AND GARLIC WITH NOODLES



Stewed Chicken and Garlic with Noodles image

Cooked garlic becomes wonderfully nutty in flavor. Hence what seems to be a huge quantity in this recipe. Just a wonderful dish, this, when the stew is mixed with the noodles and baked!

Provided by Sonya Jane

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h4m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
3 pounds chicken legs and thighs on the bone, cut into large chunks
4 heads garlic, cloves separated and peeled
½ cup chopped fresh parsley
1 tablespoon dried tarragon
½ teaspoon ground cinnamon
2 bay leaves
salt and ground black pepper to taste
1 cup dry white wine
1 (16 ounce) package egg noodles
2 tablespoons melted butter
1 ounce dry bread crumbs

Steps:

  • Heat olive oil in a heavy skillet over medium-high heat. Place chicken pieces in the hot oil. Add garlic cloves, parsley, tarragon, cinnamon, bay leaves, salt, and pepper. Pour in wine and bring to a simmer. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish or casserole.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles and bring back to a boil. Cook until tender but slightly firm, about 5 minutes. Drain well.
  • Stir noodles into chicken in the skillet. Transfer chicken and noodles to prepared baking dish. Mix melted butter and breadcrumbs together and sprinkle on top.
  • Bake in preheated oven until chicken and noodles are tender, about 30 minutes.

Nutrition Facts : Calories 1242.8 calories, Carbohydrate 106.4 g, Cholesterol 300.9 mg, Fat 51.1 g, Fiber 5.7 g, Protein 76.1 g, SaturatedFat 14.7 g, Sodium 339.4 mg, Sugar 3.8 g

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