Best Kryss Rustic Chicken Stew Recipes

Rustic Chicken Stew image

Provided by Nif_H

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 cups chicken broth
2 dried bay leaves
1 1/2 lbs chicken thighs, boneless skinless
1 1/2 cups carrots, large dice
2 cups russet potatoes, unpeeled, cut into 1 cubes (peel them if you prefer)
2 tablespoons butter
1 1/2 cups onions, coarsely chopped
1 cup celery, coarsely chopped
1 1/2 cups button mushrooms (halved or quartered)
1/2 teaspoon dried thyme
2 teaspoons dried parsley (2 tablespoons fresh chopped)
1/4 cup flour
1/4 cup milk (or 1/4 cup cream)
1 cup frozen cut green beans, thawed
salt and pepper

Steps:

In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!

Nutrition Facts : Calories 515.9, Fat 25.8, SaturatedFat 8.8, Cholesterol 107.1, Sodium 801.1, Carbohydrate 48.4, Fiber 12.4, Sugar 4.5, Protein 29.8

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

Slow Cooker Rustic Chicken Stew image

Provided by Audrey M

Categories Stew

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
3 medium onions, quartered
2 carrots, cut into 1 inch cubes
2 potatoes, cut into 1 inch cubes
2 (14 ounce) cans fat-free chicken broth
1 teaspoon celery seed
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas

Steps:

Combine the first 5 ingredients in the crockery pot.
Stir in the next 5 ingredients.
Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
or on HIGH 4-6 hrs.
Stir in the peas and cook until they are done, 15 to 30 minutes.
(Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).

Nutrition Facts : Calories 254, Fat 3.8, SaturatedFat 0.8, Cholesterol 72.6, Sodium 574, Carbohydrate 26.8, Fiber 4.4, Sugar 4.4, Protein 29.4