Chicken Stew Recipes

HUMBLE CHICKEN STEW & DUMPLINGS

Steps:

• For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
• Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
• Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
• Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
• Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
• Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
• Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
• Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
• When the time's up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
• Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.

CROCKPOT CHICKEN STEW

Steps:

• Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
• Sprinkle seasonings evenly over the veggies.
• Top with chicken, then cover with soup.
• Cook on low for 6 hours.

POTATO CHICKEN STEW

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

CHICKEN STEW

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.

CHICKEN STEW

Steps:

• Preheat oven to 180C/350F.
• Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
• If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
• Add carrots and celery, cook for 1 minute.
• Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
• Sprinkle flour across surface, stir.
• Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
• Place chicken on top, keeping the skin above the liquid level as much as you can.
• Bring to simmer then cover. Bake for 45 minutes.
• Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
• Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
• Taste sauce and adjust salt and pepper to taste.
• Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

CHICKEN STEW

Steps:

• Heat oil in large pot, saute onions for 2 minutes.
• Add next 7 ingredients.
• Bring to a boil.
• Add potatoes, carrots, and chicken.
• Simmer until vegetables are done, about 30 minutes.
• Thicken with cornstarch if you like a thicker stew.

CHICKEN STEW RECIPE

Steps:

• Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
• Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

CREAMY CHICKEN STEW

Steps:

• Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
• Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
• Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
• When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

ONE-POT CHICKEN STEW

Steps:

• Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
• Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
• Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
• In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
• Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.

ONE-POT CHICKEN STEW

Steps:

• Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
• Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
• Add in the carrots, onion and celery to the pan and saute for 5 minutes.
• Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
• Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
• Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
• To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
• Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!