Dijonchickenstewwithpotatoeskale Recipes

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POTATO CHICKEN STEW



Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 45m

Yield 6

Number Of Ingredients 13

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

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.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

HOMEMADE CHICKEN STEW



Homemade Chicken Stew image

A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 ribs celery, diced
2 tablespoons minced garlic
salt and ground black pepper to taste
2 tablespoons salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon ground thyme
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
¼ teaspoon ground turmeric
1 cup frozen peas
¾ cup frozen corn
2 cups diced cooked chicken

Steps:

  • Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
  • Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g

DIJON CHICKEN STEW WITH POTATOES & KALE



Dijon Chicken Stew With Potatoes & Kale image

Make and share this Dijon Chicken Stew With Potatoes & Kale recipe from Food.com.

Provided by Abba Gimel

Categories     Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

4 teaspoons olive oil, divided
2 cups sliced leeks
4 garlic cloves, minced
1/3 cup all-purpose flour
1 1/2 lbs chicken thighs, deboned & cut into bite size pieces
1/2 lb boneless skinless chicken breast, cut into bite size pieces
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 cup dry white wine
3 cups chicken broth
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups white potatoes, peeled, cubed
8 cups loosely packed torn kale or 8 cups spinach, if kale is not available
crushed red pepper flakes (optional)

Steps:

  • Heat 1 tsp oil in Dutch Oven over medium-high heat.
  • Add leek; saute 6 minutes or until tender and golden brown.
  • Add garlic; saute 1 minute.
  • spoon leek mixture into a bowl.
  • Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
  • Heat remaining 1 tablespoon oil in pan over medium-high heat.
  • Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
  • Cook 6 minutes browning on all sides.
  • Add browned chicken to leek mixture.
  • Repeat with remaining chicken.
  • Add wine to pan, scraping pan to loosen browned bits.
  • Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
  • Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
  • Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
  • Stir in potatoes, cover & simmer 30 minutes.
  • Stir in Kale, cover and simmer 10 minutes.
  • Garnish with red peppers and serve with bread, i.e, roll, toast, etc.

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