Spring Thyme Chicken Stew Recipes

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Pressure-Cooker Spring-Thyme Chicken Stew image

Steps:

Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 699mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups reduced-sodium chicken broth, divided
2 bay leaves
3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley

HERB CHICKEN STEW

Provided by Ming Tsai

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 17

Herb Chicken Stew image

Steps:

In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
PLATING: Serve in large pasta bowls with crusty bread.
BEVERAGE: Pinot noir

Ingredients

2 cups all-purpose flour
1 tablespoon paprika
2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
Canola oil, to cook
Salt and black pepper
2 onions, sliced
2 large carrots, peeled, 1/8-inch slices
2 ribs celery, sliced
3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
1 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon ginger powder
8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990)
1 tablespoon coarse ground fennel
2 tablespoons naturally brewed soy sauce
1 quart chicken stock

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Spring Thyme Chicken Stew Recipes

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. -Amy Chase, Vanderhoof, British Columbia

HERB CHICKEN STEW

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