Irish Chicken Stew Recipes

Steps:

• 1. Heat oil in a large skillet over medium heat until hot. Add onion, celery and garlic; cook and stir 3 minutes or until tender. Remove vegetables with slotted spoon to a small bowl.
• 2. Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
• 3. Add onion, celery, garlic, carrots, parsnips, potatoes, thyme, salt and pepper to the skillet. Pour stout over chicken and vegetables. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
• 4. Add mushrooms and corn to skillet. Cover and cook 10 minutes. Then uncover skillet; increase heat to medium. Cook 10 minutes longer or until sauce is slightly reduced and chicken is no longer pink in center.

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Steps:

• In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
• Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
• Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
• Melt butter in a small saucepan. Add parsley, chives and thyme.

Steps:

• Mix flour, 1 1/2 teaspoons paprika, salt, and pepper together in a medium bowl. Coat chicken with the flour mixture, reserving 1 tablespoon for cooking.
• Heat oil in a large skillet over medium-high heat. Brown chicken in the hot oil, turning frequently, about 5 minutes. Sprinkle reserved 1 tablespoon flour mixture over chicken; add mushrooms and onion. Turn heat to medium and cook for 4 to 5 minutes. Drain excess oil if needed.
• Transfer chicken mixture to the bottom of a slow cooker. Add potatoes, carrots, celery, garlic, beer, and Worcestershire.
• Mix chicken broth and tomato paste together in a small bowl and pour into the slow cooker. Sprinkle poultry seasoning and remaining paprika over top.
• Cover and cook until chicken is no longer pink in the center and vegetables are softened and flavors have blended, on Low, 7 to 8 hours, or High, about 4 hours. To thicken, combine cornstarch and cold water, mix thoroughly, and stir into the stew 1 hour before serving. Add more salt and pepper as needed.

Steps:

• Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
• Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
• Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it's fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
• Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.