Hearty Chicken Stew Recipes

Steps:

• In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
• Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
• Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

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:

• Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
• Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.

Steps:

• Fry bacon crisp, crumble and set aside.
• Brown chicken in bacon fat, then set aside.
• Add mushrooms and salt; sauté, stir for 3 minutes.
• Add parsley, garlic; sauté about 2 minutes.
• In a bowl blend together broth, tomato paste, wine and pepper.
• Place mushroom mixture into large skillet with cover.
• Add chicken, potatoes, carrots, lima beans, olives and onions.
• Cover and bring to boil.
• Reduce heat to low and cook for 1 1/2 hours.
• Turn chicken halfway through cooking.
• Serve.

Steps:

• Combine breadcrumbs, Parmesan and butter in a bowl and set aside.
• Heat oil in large saucepan over medium heat; cook onion about 2mins or until softened.
• Add chicken; cook 5 minutes or until lightly browned.
• Add potatoes mixed vegetables and seasonings.
• Cook for 10 minutes; stirring occasionally. Stir together evaporated milk and cornstarch in a bowl.
• Stir into vegetable mixture, bring to a boil;stirring.
• Reduce heat to med-low; cover and cook 10 minutes (or until vegetables are tender and sauce has thickened) stirring often.
• Pour into 8-inch baking dish, sprinkle with breadcrumb mixture.
• Broil 5 minutes or until golden brown.