Best Chicken And Garlic Stew Recipes

CHICKEN AND GARLIC STEW

Chicken and Garlic Stew image

Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!

Provided by Martha

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
50 cloves garlic, peeled
6 chicken legs, halved
½ cup chopped fresh parsley
½ cup chopped celery
1 teaspoon dried tarragon
1 tablespoon salt
1 teaspoon ground white pepper
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 ½ cups white wine

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 11.1 g, Cholesterol 138.6 mg, Fat 27.2 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1313.3 mg, Sugar 1.1 g

HEARTY CHICKEN AND TORTELLINI STEW WITH CHEESY GARLIC BREAD

Hearty Chicken and Tortellini Stew with Cheesy Garlic Bread image

This is a hearty one-pot stew made with chunks of chicken, Swanson® Chicken Broth, tortellini, kale and tomatoes goes great with toasted garlic and cheese baguette slices.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
¼ teaspoon red pepper flakes
6 cups Swanson® Chicken Broth
1 (10 ounce) can diced tomatoes with green chile peppers
salt and freshly ground black pepper to taste
1 bunch lacinato (dinosaur) kale, large stems removed, coarsely chopped
2 teaspoons chopped fresh thyme leaves
1 bay leaf
1 (20 ounce) package refrigerated cheese-filled tortellini
1 baguette, cut into 1-inch slices
1 clove garlic, peeled and halved
2 tablespoons olive oil
2 tablespoons freshly grated Parmesan cheese

Steps:

Heat olive oil in a heavy pot over medium to medium-high heat. Stir in chicken pieces and cook until browned on all sides, 6 to 8 minutes. Cook in batches if pan is too crowded. Remove browned chicken from pan. Cook onions in the same pan until slightly translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook just until fragrant, about 30 seconds. Add chopped tomatoes and red pepper flakes; cook and stir for another minute.
Pour Swanson® Chicken Broth and canned tomatoes into the pot. Season with salt and pepper. Add chopped kale, fresh thyme and bay leaf. Bring to a simmer and add the tortellini. Cover and reduce heat to low; simmer until tortellini are cooked through and flavors are blended, about 15 minutes.
Preheat oven broiler. Adjust rack to middle position.
Place baguette slices in single layer on a rimmed baking sheet. Broil the baguette slices until lightly browned, about 45 seconds (watch them carefully so they don't burn). Remove sheet from oven and turn the slices over; Return sheet to broiler and brown the second side for about 30 seconds.
Remove the sheet from the oven and, when slices are cool enough to handle, lightly rub the cut side of a clove of garlic on the toasted top sides. Brush a bit of olive oil on each slice and sprinkle with about a teaspoon of grated Parmesan cheese. Return baguette rounds to broiler until cheese begins to melt, about 30 seconds.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 66.1 g, Cholesterol 67.4 mg, Fat 18.8 g, Fiber 4.8 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1506.2 mg, Sugar 5 g

CHICKEN STEW WITH ARTICHOKES AND GARLIC

Chicken Stew With Artichokes and Garlic image

All I can say is that this is just plain good! The secret to the recipe working well is that the artichokes be as dry as possible before going into the pan

Provided by Annacia * @Annacia

Categories Other Main Dishes

Number Of Ingredients 12

Ingredients

2 tablespoon(s) olive oil
1 can(s) (13 3/4 ounce) artichoke hearts, not marinated, drained
1 1/2 pound(s) fresh fresh boneless skinless chicken breasts (cut into 1-1/2 inch chunks)
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 - onion, peeled and finely chopped
3 - garlic cloves, peeled and chopped
1/4 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground nutmeg
1/4 cup(s) white wine vinegar
3 cup(s) chicken broth
2 tablespoon(s) chopped fresh parsley

Steps:

Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add well-drained artichokes to pan and sauté until lightly browned, about 3 minutes.
Remove from pan with a slotted spoon and set aside. Next, season chicken with salt and pepper. Add to pan and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
Add onion, garlic, cinnamon and nutmeg to pan. Sauté until onions begin to soften, about 5 minutes. Pour in vinegar and scrape the bottom to remove any browned bits stuck to pan.
Stir in broth and chicken. Bring to a boil, then reduce heat and gently simmer, uncovered, until chicken is thoroughly cooked, about 15 minutes. Add reserved artichokes and simmer for 5 more minutes.
Garnish with parsley and serve over rice or couscous.