MEDITERRANEAN-STYLE CHICKEN STEW RECIPE
One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
Provided by Suzy Karadsheh
Number Of Ingredients 17
Steps:
- Pat the chicken dry and season on both sides with Kosher salt and black pepper.
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
- Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
HERB CHICKEN STEW
Provided by Ming Tsai
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
- PLATING: Serve in large pasta bowls with crusty bread.
- BEVERAGE: Pinot noir
CHICKEN STEW WITH HERBS
Make and share this Chicken Stew with Herbs recipe from Food.com.
Provided by Sackville
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the unpeeled potatoes on to boil in salted water.
- When cooked, drain and return to the pan, covered with cold water.
- Leave for a couple of minutes, drain again and remove the skin.
- Keep the potatoes warm.
- Meanwhile, heat the oil in a heavy frying pan and stir in the onion.
- Cook for a few minutes until the onion softens.
- Then add in the garlic and chicken.
- Stir occasionally until the chicken turns white, season generously with salt and pepper, sift the flour of the top and stir until it disappears.
- Add the wine and stir until it thickens with the flour.
- Let it simmer for a couple minutes, then add the stock and bouquet garni.
- Return to a boil, reduce the heat immediately and simmer half covered for about 15 minutes.
- Separately, boil the carrots and leeks until cooked.
- When tender, add a cupful of the cooking water to the stew along with the carrots and leeks.
- Stir in the peas.
- When cooked, garnish with chopped parsley and serve over the cooked potatoes.
Nutrition Facts : Calories 519, Fat 15.3, SaturatedFat 2.7, Cholesterol 106.3, Sodium 363.8, Carbohydrate 41.7, Fiber 7.4, Sugar 9.5, Protein 46.2
CHICKEN STEW WITH HERB DUMPLINGS
This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------
Provided by evelynathens
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
- Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
- Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
- Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
- Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.
Nutrition Facts : Calories 921.9, Fat 51.9, SaturatedFat 27.6, Cholesterol 184.8, Sodium 1466.3, Carbohydrate 69.3, Fiber 8.8, Sugar 14.1, Protein 46.3
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