Chicken Stew For Babies Recipes

HEARTY CHICKEN AND POTATO SOUP

Steps:

• Peel shallots, garlic cloves, carrots and potatoes
• Chop carrots into bite size pieces
• In a large pot melt 1.5 tablespoons of the butter on medium heat
• Add shallots, garlic cloves and carrots
• Saute for 5 minutes on medium-low heat
• Add all-purpose flour and saute for another 2 minutes
• Remove veggies from pot and set aside
• Melt remaining butter in same pan
• Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat
• Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes
• Close pot with lid and cook on medium heat until everything is tender for 25-30 minutes

CHICKEN STEW (CASSEROLE)

Steps:

• Place oil and bacon in a large heavy based casserole pot over high heat.
• When the oil is heated and bacon releases some fat, add chicken.
• Sprinkle with salt and pepper and cook, until chicken and bacon is browned.
• Add garlic and onion, cook 1 minute.
• Add celery and carrot, cook 2 minutes.
• Add red wine, allow to simmer rapidly 2 minutes until the winey alcohol smell is gone.
• Add flour, mix until incorporated.
• Slowly pour in half the beef broth while stirring, then pour the rest in.
• Add tomato, Worcestershire, thyme, bay leaves, salt, pepper.
• Stir, add potato.
• Cover, simmer 30 minutes.
• Remove lid, add mushrooms and green beans. Simmer without lid* for a further 10 minutes.
• Serve with crusty bread, sprinkled with parsley if desired!

CHICKEN STEW

Steps:

• In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and stock. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
• Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
• Garnish with parsley before serving.

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.

CHICKEN STEW FOR BABIES

Steps:

• Blend or puree together.
• Reheat as needed or freeze into cubes in an ice cube tray to make meals ahead of time.

CHICKEN AND CHICKPEA STEW

Steps:

• Heat oil in a large saucepan over medium/high heat. Add the chicken thighs, skin side down, and brown on both sides. Remove thighs once the skin is golden and crispy (around 10 mins). Leave the chicken juices in the pan.
• Add the onion to the same pan and use the chicken juices to saute the onions over low heat, until translucent and softened. (Around 6-8 mins)
• Add the garlic and cook for a further minute. Add the capsicum (bell peppers), smoked paprika and cumin and continue to cook for a further minute, adding a splash of chicken stock if the spices begin to stick.
• Add the chopped tomatoes, tomato puree (paste), chicken stock and chickpeas. Stir and bring to the boil. Add the chicken thighs back into the pan, cover and simmer for 30 mins, stirring occasionally.
• Uncover and remove the chicken thighs. Allow the sauce to continue to simmer, uncovered, as you prepare the chicken.
• Remove the skin from the thighs and cut the meat from the bone. Shred the meat and return it to the pan. Continue to simmer until the chicken has heated through and the sauce has reduced and thickened.
• Add the sour cream and chopped coriander, stir through and serve.

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!