CHICKEN MUSHROOM STEW
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. -Kenny Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 82mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN AND MUSHROOM STEW
Soft, juicy chicken, combined with cremini mushrooms and herbs make this one of the most comforting meals on a cold or warm night. Serve over egg noodles, mashed potatoes, or by itself. Make sure you have delicious bread to gather up the savory juices.
Provided by MommyLady
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.
- Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.
- Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 19.6 g, Cholesterol 93.4 mg, Fat 16.2 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 3.9 g, Sodium 263 mg, Sugar 7.6 g
CHICKEN AND PEPPER STEW
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I've omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
- Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
- Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 51 grams, Fiber 9 grams, Protein 47 grams, SaturatedFat 13 grams, Sodium 1578 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN, MUSHROOMS, AND RED PEPPER STEW
Number Of Ingredients 13
Steps:
- 1. Trim the chicken thighs of excess fat and cut into 1-inch pieces. Put the chicken, garlic, oregano, thyme, and salt into a 2-quart saucepan. Add water to barely cover the chicken. Bring to a boil, then reduce the heat to low, cover and simmer until the chicken is tender, 30 to 35 minutes. Reserve in the pan off heat. 2. When the chicken is tender, heat the oil in a medium skillet, and cook the onion until it starts to brown, about 4 minutes. Add the mushrooms, bell pepper, and 1/4 cup of the broth from cooking the chicken. Cook, stirring, until the liquid completely boils away, to concentrate the flavors, about 3 minutes. Stir the skillet contents into the pan with the chicken. 3. In a small, hot, dry skillet, toast the de arbol chile until it releases its aroma and starts to color, about 10 seconds. Wearing protective gloves, cut the chile open and discard the seeds. Break or cut the chile into small bits (1/8 inch) and add to the stew. 4. In a small bowl, mix the masa harina with 3 tablespoons of water, and stir into the stew, mixing well to blend. Bring the stew to a boil over medium-high heat then reduce the heat to low and simmer, stirring, until the broth thickens, 3 to 4 minutes. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HUNTER STYLE CHICKEN CACCIATORE
Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!
Provided by Pam
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 12
Number Of Ingredients 23
Steps:
- Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
- Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
- Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
- About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
- Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g
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