Easy Chicken Breast Stew With Onions And Carrots Recipes

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.

EASY CHICKEN BREAST STEW WITH ONIONS AND CARROTS

Steps:

• Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
• Sauté onions until translucent, add carrots, garlic and half of parsley, sauté for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
• In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
• To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
• Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
• Enjoy!

CROCK POT CHICKEN STEW

Steps:

• Throw everything in the crock pot except the corn starch and parsley.
• Cook on low for 6-8 hours until chicken is falling apart.
• Shred the chicken. Meanwhile, stir together the corn starch and water in a cup. Stir into the crock pot. And stir in the chicken.
• Cook for another 30 minutes and serve with fresh parsley on top.

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

EASY CHICKEN STEW AND DUMPLINGS

Steps:

• In a 1 1/2 qt nonstick saucepan, stir together the flour, sage, thyme and pepper. Stir until mixture begins to brown, watching carefully so the flour doesn't burn.
• Whisk in the broth and onion flakes, heat to boiling over medium heat, stirring constantly; stir in the vegetables and chicken, bring to a boil.
• In a small dish, mix together the biscuit mix, chopped onion and milk until well moistened; drop by rounded teaspoonfuls onto boiling stew; reduce heat to low and simmer uncovered for 10 minutes.
• Cover and simmer an additional 10 minutes; sprinkle with dried parsley the last few minutes of cooking.

ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
• Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.

EASY CHICKEN STEW

Steps:

• Mix flour, salt and pepper together.
• Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
• Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
• Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
• Add the garlic and cook for another 30 seconds.
• Add a tablespoon of flour and stir into the vegetables.
• Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
• Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
• Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
• Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.