Emilies Stew Chicken And Potatos Recipes

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Steps:

• Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8-10 minutes. Transfer chicken to a plate.
• Cook onion in same pot, stirring often, until softened and edges are browned, 8-10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
• Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6-8 minutes. Add stock, potatoes, and chicken and return to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75-90 minutes. Remove from heat; taste and add more salt or paprika if needed.
• Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
• Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.

Steps:

• Preparation 1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat. 2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate. 3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes. 4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side