Savory 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.

SAVORY CHICKEN STEW

Steps:

• 1. After chopping chicken, salt and pepper to taste, toss to coat. In a dutch oven or large pot heat olive oil, brown chicken. Remove and set aside.
• 2. Deglaze your pot with the wine, allow to reduce 2 or 3 minutes. Cook onion, carrot, and celery until onion is translucent. Add potatoes, sweet potatoes and pepper and cook about 3-4 minutes. Add in cooked chicken.
• 3. Stir in 3 tablespoons of flour and seasonings. Cook over medium heat about 2 minutes.
• 4. Add green beans and chicken broth. Bring to a boil, reduce heat and simmer covered 45 minutes. Remove bay leaf.
• 5. If you want it thicker, make a slurry using the remaining 2 tablespoons flour and 1 cup broth in a jar. Shake well until all lumps are gone. Add a little at a time to stew until it's how you like it.

CHICKEN STEW WITH SAVORY

Steps:

• Cook pork in a wide 6- to 7-quart heavy pot over moderate heat, stirring, until golden and fat is rendered, about 8 minutes. Transfer pork with a slotted spoon to paper towels and pour off all but about 2 tablespoons fat from pot.
• Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Brown chicken in fat in pot over moderately high heat in 2 batches, skin sides down first and turning over once, about 6 minutes per batch. Transfer chicken to 2 plates, breast pieces on one and the rest on the other.
• Add butter to fat in pot, then cook onions, carrots, and savory over moderately low heat, stirring, until vegetables are softened. Add flour and cook, stirring, 1 minute. Add water in a stream, whisking, then add remaining teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Return chicken, except breast pieces, and salt pork to pot, then reduce heat and simmer, partially covered, stirring occasionally, 20 minutes.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes and breast pieces to pot, then simmer, partially covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

SAVORY CHICKEN STEW

Steps:

• Cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender.
• Add remaining ingredients, except for chicken broth and cornstarch.
• Blend the cornstarch into the chicken broth; add to the saucepan.
• Bring to a boil.
• Reduce heat and simmer for 15 minutes, stirring occasionally.