Best Kitchen Sink Stew Recipes

Kitchen-Sink Chicken Stew image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 12

8 skinless chicken drumsticks
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 large yellow onion, diced large
1 large carrot, diced large
1 large celery stalk, diced large
3 garlic cloves, smashed and peeled
1 large russet potato, diced large
1 pound collard greens, stems removed, leaves torn
1 large can (48 ounces) vegetable juice
2 teaspoons Worcestershire sauce
2 teaspoons white vinegar

Steps:

Season chicken generously with salt and pepper. In a 6-quart Dutch oven or heavy pot, heat oil over medium-high. Cook chicken until brown on all sides, 10 to 12 minutes; transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens, 3 minutes. Add potato and collard greens; cook until greens begin to wilt, 3 minutes.
Return chicken to pot; add vegetable juice and Worcestershire. Bring to a boil; reduce to a medium simmer, partially cover, and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving.

Nutrition Facts : Calories 435 g, Fat 13 g, Fiber 7 g, Protein 34 g

Kitchen Sink Stew image

Provided by CulinaryQueen

Categories Stew

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 21

5 cups cooked meat, cut up into bite size pieces
1 1/2 cups carrots, sliced
1 cup onion, chopped
3/4 cup celery, chopped
3/4 cup greens (spinach, lettuce, cabbage, etc.)
1/4 cup frozen corn
1/4 cup frozen peas
1 (400 g) can chopped tomatoes
3 garlic cloves, minced (or 1/2 tsp. garlic powder)
4 cups water
1 beef bouillon cube
1/2 cup red wine
1 tablespoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1 bay leaf
1/4 cup fresh parsley, leafy part only
1/2 teaspoon salt
fresh ground black pepper, to taste
2 potatoes, or (cut into bite size pieces)
1/2 cup cooked pasta, or (orzos or any other small shaped pasta)
1/2 cup cooked rice

Steps:

Put all ingredients (except later additions) into a large stew pot and cover.
Place on burner at medium high heat and bring to a boil.
Allow to boil 5 minutes.
Turn down heat to lowest point. Move to the smallest burner if necessary to get a lower heat.
Simmer 1 to 1 1/2 hours.
If using potatoes: Add during last 20-30 minutes and continue to simmer until potatoes are tender.
If using pasta or rice: Add during the last few minutes just to heat through.
Serve with rolls or crusty bread and butter.

Nutrition Facts : Calories 260.4, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 560.8, Carbohydrate 52.6, Fiber 6.8, Sugar 8.9, Protein 7.2

KITCHEN SINK CHICKEN STEW image

Yield 4 to 6 servings

Number Of Ingredients 11

8 skinless chicken drumsticks
coarse salt and ground pepper
2 tbsp vegetable oil
1 large yellow onion, diced large
1 large carrot, diced large
1 large celery stick, diced large
3 garlic cloves, smashed and peeled
1 large russet potato, diced large
1 pound collard greens, stems removed, leaves torn
1 large can (48 ounces) vegetable juice
2 tsp white vinegar

Steps:

Season chicken generously with salt and pepper. In a large, heavy pot, heat oil over medium-high. Cook chicken until brown on all sides, 10 to 12 minutes; transfer to a plate. Add onion, carrot, celery, and garlic to pot; cook until onion softens, 3 minutes. Add potato and collard greens; cook until greens begin to wilt, 3 minutes. Return chicken to pot; add vegetable juice. Bring to a boil; reduce to a medium simmer, partially cover, and cook until chicken is separating from the bone and vegetables are tender, about 45 minutes. Season with salt and pepper and stir in vinegar just before serving. 435 calories 13 g fat