Best Easy French Chicken Stew Recipes

FRENCH CHICKEN STEW

French Chicken Stew image

I am a real fan of making soups/stews and then freezing them for later use. This is a prize-winning recipe from a recent Better Homes & Gardens magazine and I am going to make it next time I'm into one of my marathon cooking days.

Provided by TasteTester

Categories Stew

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

4 cups button mushrooms or 4 cups shiitake mushrooms, sliced
14 1/2 ounces can diced tomatoes, undrained
2 medium carrots, thinly and diagonally sliced
1 medium onion, chopped
1 medium red potatoes, cut in 1-inch pieces
1/2 cup fresh green beans, cut in 1-inch pieces
1/2 cup pitted ripe black olives, cut in half
1 cup reduced-sodium chicken broth
1/2 cup dry white wine or 1/2 cup chicken broth
2 tablespoons quick-cooking tapioca
1 teaspoon herbes de provence or 1 teaspoon italian seasoning, crushed
3/4 teaspoon dried thyme, crushed
1/4 teaspoon fresh coarse ground black pepper
8 boneless skinless chicken thighs (1 3/4 to 2 lb. total)
1/2 teaspoon seasoning salt
14 ounces jar pasta sauce (depending on your preference) or 1 (16 ounce) jar alfredo sauce (depending on your preference)
French bread (optional)

Steps:

In a 5 to 6- quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbes de Provence, thyme and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours.
Stir in pasta sauce. If desired, serve with French bread.

Nutrition Facts : Calories 224, Fat 5.6, SaturatedFat 1.3, Cholesterol 58.4, Sodium 403.4, Carbohydrate 23.9, Fiber 4, Sugar 12, Protein 17.7

FRENCH CHICKEN STEW

French Chicken Stew image

This is so good and easy to make and the house smells good while you are cooking this.The prrp time includes soaking of the beans. I also soak the beans in hot water.

Provided by Kim19068

Categories Stew

Time 13h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup dried navy beans, soaked overnight and drained
2 cups water
4 boneless skinless chicken breast halves, cut in chunks
16 ounces canned tomatoes
1/2 cup celery, thinly sliced
1/2 cup diced carrot
1/2 cup chopped onion
1/8 teaspoon garlic powder
1 bay leaf
1/2 teaspoon dried basil, crushed
1/8 teaspoon sage, powdered
1/4 teaspoon paprika
1/2 teaspoon dried oregano, crushed
1 teaspoon chicken bouillon granule

Steps:

Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours.
Discard bay leaf before serving.

Nutrition Facts : Calories 255.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 68.5, Sodium 338.8, Carbohydrate 24.3, Fiber 8.4, Sugar 5.8, Protein 34.5

FRENCH COUNTRY CHICKEN STEW

French Country Chicken Stew image

Make and share this French Country Chicken Stew recipe from Food.com.

Provided by TishT

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 lbs chicken pieces, skin on
1 teaspoon coarse salt
3 tablespoons flour
1 slice smoked bacon (1/4 inch thick)
1/2 cup vegetable oil
1 medium onion, finely chopped
1 teaspoon white pepper
1/2 teaspoon crumbled dried tarragon
1 (8 ounce) can stewed tomatoes
1/2 cup dry white wine
1 chicken bouillon cube, broken into pieces
1 (8 ounce) package frozen green peas, thawed
3 medium carrots, peeled and cut into 1 inch rounds
12 small red potatoes
3 tablespoons flat leaf parsley, finely chopped
salt

Steps:

Prepare the chicken but don't skin.
Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
Trim off and discard the bacon rind.
Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
Remove and set aside.
Brown the chicken pices in batches, removing them as they finish browning.
Remove and discard all but 3 Tbs of the fat.
Add the onion, pepper, tarragon, and the remaining flour.
Scrape these back and forth in the hot fat until the onion is transparent.
Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
Add the bacon, chicken, peas, and carrots.
Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
Add them to the stew and simmer for 20 minutes.
Stir in the parsley.
Salt to taste, and serve hot.

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