Mamies Chicken Stew Recipes

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

CHICKEN STEW

Steps:

• In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.

OLIVER'S CHICKEN STEW

Steps:

• Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, leeks, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.
• Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.
• To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

MAMIE'S CHICKEN PIE

Steps:

• Boil a large fryer in water to barely cover with a little grated onion, salt and pepper until done.
• Remove meat from bones, discarding skin and gristle.
• Strain stock and use for gravy.
• Gravy: Place stock in pan with milk.
• Thicken with flour which has been thinned with a little cold milk.
• Cook until it is as thick as heavy cream.
• Strain while boiling hot and pour over chopped chicken.
• (I have never had to strain it if you constantly stir it while thickening).
• Pie Crust: Mix all ingredients, adding egg and ice water last.
• Line a 11x14 baking dish with thinly rolled crust, prick well with fork and bake at 450 deg until lightly golden brown.
• Pour into this crust lined dish part of the chicken and gravy mixture, then a layer of sliced egg, then more chicken and gravy and then sliced egg to come even to the top of the pan.
• Roll out top crust extra thick and cut to the size of the dish.
• Put on top of dish and seal edges.
• Cut small holes the size of a nickle on the top crust and use the holes to decorate.
• Brush melted butter over the top.
• Bake at 450 deg for 15 min, then lower temp to 350 and bake until brown and bubbly.
• (her notes exactly: do not be tempted to use a mix for the crust, because the crust makes the pie!).