Ellens Chicken Stew Recipes

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.

OLIVER'S CHICKEN STEW

Steps:

• Set the chicken in a deep soup kettle or large casserole breast side down and add the stock or broth and water and 4 teaspoons of salt. Bring to a boil over high heat, skimming the surface thoroughly. Lower the heat and add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried tarragon. Adjust the heat to a low simmer and poach the chicken for 15 minutes. Turn the chicken onto its back and continue poaching for 25 minutes more, or until it is cooked through.
• Transfer the chicken to a large plate. Strain the stock into a large saucepan. Reserve the vegetables and discard the bouquet garni. Set the stock over moderately high heat and reduce it by half.
• Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and shred the meat into large pieces. Set the chicken aside, covered, in a warm place.
• In a saucepan of boiling water, add the pasta and cook for 5 minutes, or until al dente. Drain and set aside.
• Whisk the butter into the broth and add the lemon juice and fresh tarragon. Taste and adjust the seasoning, adding more lemon juice, salt, and pepper. Add the vegetables to the saucepan along with the chopped parsley and pasta. Warm over low heat.
• Make the garnish: Brush the bread with the oil and toast until golden. Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of four deep dinner plates.
• Divide the chicken among the plates, spoon the broth, vegetables, and pasta over it and garnish each plate with the parsley sprigs.

ELLEN'S FIVE-HOUR STEW TO DIE FOR

Steps:

• 1. Combine all ingredients in Dutch oven.
• 2. Cover and bake at 250 for 5 hours.
• 3. Don't peek!
• 4. The aroma will drive you wild!

ELLEN'S CHICKEN STEW

Steps:

• Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
• Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
• Cover and simmer until vegetables are tender.