One Pot Creamy Chicken Stew Recipe By Tasty

Steps:

• Season the chicken with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
• Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
• Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
• Stir in the cream and season with more salt to taste.
• Serve warm.
• Enjoy!

Steps:

• In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
• Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
• Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
• Enjoy!

Steps:

• Heat oil in a deep pan over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir for 2 to 3 minutes.
• Add water, potatoes, carrot, soup base, and herbes de Provence. Cover and simmer for 15 to 20 minutes. Add mushrooms and bell pepper; simmer until all vegetables are tender, 10 to 15 more minutes.

Steps:

• In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

Steps:

• Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.