Chicken Stew For Babies Recipes

Steps:

• Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
• Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
• Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
• Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
• Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

Steps:

• Preheat a large pot over high heat.
• Add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
• Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
• Season the chicken with salt and pepper; then sprinkle it with the flour.
• Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
• Continue to cook 5 minutes, stirring frequently.
• Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
• Simmer for about 10 minutes.
• Add in the peas and parsley; simmer 1 minute.
• Discard the bay leaf; serve with warm crusty bread.