Fruited Chicken Stew Recipes

FRUITED CHICKEN CURRY

Steps:

• In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

FRUITED CHICKEN STEW

Steps:

• In large saucepan over medium-high heat combine broth, water, tomato paste and seasonings
• Add remaining ingredients and bring to a boil.
• Reduce heat to medium-low, cover and simmer 25-30 minutes until chicken and squash are cooked through.

FRUITED CHICKEN STEW

Steps:

• Layer the first 8 ingredients in order in a slow cooker. (Do not stir.) Cook on low for 3 hours.
• Place arrowroot starch and water in a container with a tight-fitting lid, and shake vigorously. Add to the stew, and stir in with the raisins and lemon juice. Close up the cooker, and cook another 30 minutes.

RUSTIC CHICKEN STEW

Steps:

• In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
• Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
• Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!