Best Old Fashioned Chicken Vegetable Stew Recipes

Old Fashioned Chicken & Vegetable Stew image

Provided by bedlam49

Categories < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons plain flour
2 teaspoons dried thyme
4 skinless chicken leg quarters
4 slices smoked back bacon
2 medium onions
2 celery ribs
150 g button mushrooms
500 ml dry cider
300 ml chicken stock
2 bay leaves
400 g carrots
2 leeks

Steps:

Preheat oven to gas mark 4,.
put flour and dried thyme in a bag, joint leg quarters, add to bag and cover with flour,.
heat oil in frying pan,and brown, then place in a casserole dish.
chop the vegetables and fry 10 mins till soft and coloured.
add to chicken in casserole with any left over flour. add mushrooms and leeks and stock.
bring to boil and place in oven for one hour then turn to simmer and cokk till tender.

Nutrition Facts : Calories 149, Fat 1.6, SaturatedFat 0.4, Cholesterol 2.3, Sodium 206.7, Carbohydrate 29.9, Fiber 5.5, Sugar 10.9, Protein 5.7

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.

Good Old Fashioned Chicken Soup/Stew image

Provided by Diana 2

Categories Chicken

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

Steps:

In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
Remove the meat from the bones, cut and set aside.
Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.