Best Chicken And Carrot Stew Recipes
CHICKEN STEW WITH CARROTS AND LEEKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate.
- Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.
POTATO CHICKEN STEW
A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g
EASY CHICKEN BREAST STEW WITH ONIONS AND CARROTS
This is our weekly/by weekly recipe and it's so simple and delicious. I never even thought of posting it, but my son insisted on doing so. This recipe is very old. My granmother, my mother made it the same way for years. You can easily make this with cut up chicken, beef or pork, I did that many times before, just cook it longer and add potatoes 0.5 hour before the end, or until done.
Provided by AngelaSept
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 506.6, Fat 17.2, SaturatedFat 6.7, Cholesterol 94.8, Sodium 372.1, Carbohydrate 57, Fiber 7.1, Sugar 7.9, Protein 31.8
CHICKEN 'N' CARROT DUMPLING STEW
It's been many years since I clipped this recipe from a magazine. It's always welcome at a family get-together.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until a thermometer reaches 170°. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened., For dumplings, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. , Drop by rounded tablespoonfuls onto simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
SPICED CHICKEN STEW WITH CARROTS
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Provided by the editors of Martha Stewart Living
Categories Chicken Kid-Friendly Dinner Carrot Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a 5-to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.
- Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.
CHICKEN STEW WITH CARROTS, CHICKPEAS, AND RAISINS
Yield serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
- Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
- While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
- (Per serving)
- Calories: 381
- Fat: 10g
- Cholesterol: 76mg
- Carbohydrate: 46g
- Sodium: 473mg
- Protein: 28g
- Fiber: 5g
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