Best French Country Chicken Stew Recipes

FRENCH COUNTRY CHICKEN STEW

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.

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

Steps:

• To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
• Prepare your crock pot with a light coating of cooking spray.
• Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
• Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
• Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
• Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
• Serve over rice or noodles.

FRENCH COUNTRY CHICKEN STEW RECIPE - (4.5/5)

Steps:

• Salt chicken. Dredge chicken in flour brushing off excess but keeping the dish with the flour Cut bacon with scissors for 1/4 inch dice heat oil med+ in dutch oven and brown bacon Remove bacon with slotted spoon and set aside on a paper towel to be added back in later Brown chicken in batches 3 1/2 to 4 min per side. Remove to a separate dish after browning Remove all but 2 tbsp of the oil from the pan Add in onion, pepper, tarragon, and rest of flour scrapping it back and forth until the onion is clear (translucent) Add tomatoes with their juice and continue scrapping until most of the juices are gone (this is an important step so give it the time to release its juices!) Add wine (I let it boil off a bit) Add chicken broth Add back in the bacon, chicken, the peas, and carrotts, cover and simmer 30 min Add potatoes (scrubbed and parred with 1 inch strip) Continue cooking 20 min Stir in parsley and salt and pepper to taste

FRENCH COUNTRY CHICKEN STEW

Steps:

• Cook and stir bacon in large skillet over medium high heat until almost crisp.
• Add chicken, garlic, onion, and thyme. Cook and stir until onion and garlic are soft, about 5 minutes. Pour off drippings.
• Add the remaining ingredients; bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes.