CHICKEN AND VEGETABLE STEW
Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
ORANGE CHICKEN AND VEGETABLE STEW
Make and share this Orange Chicken and Vegetable Stew recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
- Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2-3 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 423.5, Fat 17.9, SaturatedFat 5.1, Cholesterol 121.1, Sodium 142.8, Carbohydrate 22.6, Fiber 2.8, Sugar 9, Protein 41.6
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
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- Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
- Add carrots and onions to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
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- Add olive oil and bacon pieces to a Dutch oven or heavy 4 Qt. saucepan and place on medium high heat until most of the bacon fat has rendered, 6 to 7 minutes.
- Add the chicken and cook, stirring occasionally until nearly cooked through and no pink spots are evident on the chicken, 7 to 8 minutes.
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