Autumn Harvest Chicken Stew Recipes

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AUTUMN STEW



Autumn Stew image

This is an excellent tried-and-true soup recipe that I've used repeatedly through the years. It is one of my favorites from "Betty Crocker's Recipe Card Library", which I've had since I began cooking in 1973. This one works equally as well in the crock pot (cook on low till vegetables are tender).

Provided by Fauve

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 cup chopped onion
3 cups water
1 (28 ounce) can tomatoes (with liquid)
1 cup cut-up carrot
1 cup diced celery
1 1/2 cups cubed pared potatoes
2 teaspoons salt
1 teaspoon brown bouquet sauce
1/4 teaspoon pepper
1 -2 bay leaf
1/8 teaspoon basil

Steps:

  • In a large saucepan, cook and stir meat until brown.
  • Drain off fat.
  • Cook and stir onions with meat until onions are tender, almost 5 minutes.
  • Stir in all remaining ingredients; heat to boiling.
  • Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.

Nutrition Facts : Calories 236.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 863.3, Carbohydrate 16.8, Fiber 3.6, Sugar 6.1, Protein 16.5

HARVEST PORK STEW



Harvest Pork Stew image

This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless pork, cut into 1-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
1 medium butternut squash, peeled and cubed (3 cups)
2 medium apples, peeled and cubed

Steps:

  • In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.

AUTUMN CHICKEN STEW



Autumn Chicken Stew image

This simple chicken stew stars three of fall's best crops-apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale.

Categories     Dinner

Time 35m

Yield 6 servings

Number Of Ingredients 11

5 teaspoons extra-virgin olive oil
1 pound chicken tenders
1 large onion
4 medium parsnips
2 medium carrots
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples
2 teaspoons cider vinegar

Steps:

  • Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
  • Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.

Nutrition Facts : Servingsize 1 1/2 cups, Calories 208 calories, Fat 6 g, SaturatedFat 1 g, Cholesterol 42 mg, Carbohydrate 21 g, Protein 19 g, Sodium 621 mg, Sugar 10 g

AUTUMN CHICKEN STEW



Autumn Chicken Stew image

I adapted this recipe from one that appeared in BBC Good Food magazine and loved the rich, earthy flavours it produced. The original inspiration for this dish apparently comes from Tunisia and it certainly reminded me of some African stews I have had. The changes I made were to use butternut squash instead of pumpkin, fresh ginger instead of ground and two cans of tomatoes instead of one. I also used my chili olive oil, which is stored in a jar with hot chillis to give it some bite, but if you don't have any spicy oils to use, you could add in a bit of chili powder, cayenne pepper or some harissa. This is a very adaptable recipe so have fun playing with it.

Provided by Sackville

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

500 g pumpkin or 500 g butternut squash
4 tablespoons chilli-flavoured olive oil
1 large onion, chopped
2 inches fresh ginger, freshly grated or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 boneless skinless chicken breasts, chopped into bite-sized pieces
2 (400 g) cans chopped tomatoes
2 -4 teaspoons brown sugar
1 (400 g) can chickpeas, drained and rinsed
3 tablespoons fresh coriander, chopped
1 teaspoon cornstarch, mixed well with (optional)
4 tablespoons water (optional)

Steps:

  • Peel the pumpkin or squash.
  • Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
  • In a large bowl, heat the oil and fry the onion for 3-4 minutes.
  • Stir in the cinnamon and, if using the ground ginger, stir that in too.
  • If you are using fresh, it will be added later.
  • Cook for a couple more minutes and then add in the chicken.
  • Fry until the chicken is browned slightly on all sides.
  • Add the tomatoes and sugar.
  • Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
  • Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
  • If you are using fresh ginger, add it in about half way through this process.
  • Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
  • Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
  • Stir in the chopped coriander just before serving.

Nutrition Facts : Calories 466.9, Fat 18.3, SaturatedFat 2.8, Cholesterol 75.5, Sodium 449.9, Carbohydrate 44.8, Fiber 8.4, Sugar 10.8, Protein 33.5

HARVESTED CHICKEN STEW



Harvested Chicken Stew image

Jam packed with veggies as well as chicken breast and tomatoes, this is a healthy, hearty quick stew.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 45m

Yield 10

Number Of Ingredients 9

2 cups chopped onion
2 cups cubed, cooked boneless chicken breast meat
1 cup chopped celery
2 cups whole peeled tomatoes, with liquid
2 cups sliced carrots
5 cups chicken broth
1 cup sweet corn
1 cup peas
1 cup sliced zucchini

Steps:

  • In a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 13.1 g, Cholesterol 21 mg, Fat 2.5 g, Fiber 3.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 197.9 mg, Sugar 6.3 g

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