CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SUNDAY CHICKEN STEW
Just as you make beef stew... or pot roast... this is the chicken version! My grandmother Mabel Kennedy Sullivan use to make this for our big family... and we just loved it! It is easy and just a bit different from beef stew. *** Grandmother use to serve this with home made...
Provided by Colleen Sowa
Categories Vegetables
Time 1h55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 300 degrees. Butter a large roast pan.
- 2. Put all the veggies in the roast pan (Except the green onions and peas). Put the chicken breasts on top. Add water or broth. Sprinkle the chicken with the spices. Bake with the lid on (or cover with aluminum foil) for 50 minutes.
- 3. Remove lid (foil). Remove chicken to a plate. Add the chicken soup. Stir the soup in. Put the chicken back on top. Bake covered for 20 minutes. Uncover add the green onions and bake another 20 minutes. Make sure chicken and vegetables are done before adding the thawed frozen peas and heating through before serving.. (total cooking time could be 1-1/2 hours).
- 4. *** Serve this like you would a pot roast and veggies or as a stew. *** https://www.justapinch.com/recipe/colleenlucky7/great-grandmas-pioneer-trail-biscuits/biscuits?k=pioneer&m=colleenlucky7&p=1&o=r
SOUTHERN SUNDAY CHICKEN
Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.
Nutrition Facts : Calories 273 calories, Fat 4g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SUNDAY CHICKEN STEW
Make and share this Sunday Chicken Stew recipe from Food.com.
Provided by Courtly
Categories One Dish Meal
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.
- In a 5 quart slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling. Stir in peas.
- For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumplings comes out clean [do not lift the lid while simmering].
Nutrition Facts : Calories 353.3, Fat 12, SaturatedFat 2.9, Cholesterol 69, Sodium 1238.3, Carbohydrate 40.8, Fiber 5.1, Sugar 7, Protein 20.4
SUNDAY CHICKEN STEW
This stew is so good! It's hearty and I love the dumplings that are served in there! Great Slow Cooker recipe! From "tasteofhome.com"
Provided by Angela Pietrantonio
Categories Other Soups
Time 7h
Number Of Ingredients 18
Steps:
- 1. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.
- 2. In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling.
- 3. Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. Stir in peas.
- 4. For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings. 12 points per serving
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- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
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5/5 Calories 611 per servingCategory Main Course, Soup
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
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