Best Savory Chicken Stew Recipes

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
• In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

CHICKEN STEW WITH SAVORY

Steps:

• Cook pork in a wide 6- to 7-quart heavy pot over moderate heat, stirring, until golden and fat is rendered, about 8 minutes. Transfer pork with a slotted spoon to paper towels and pour off all but about 2 tablespoons fat from pot.
• Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Brown chicken in fat in pot over moderately high heat in 2 batches, skin sides down first and turning over once, about 6 minutes per batch. Transfer chicken to 2 plates, breast pieces on one and the rest on the other.
• Add butter to fat in pot, then cook onions, carrots, and savory over moderately low heat, stirring, until vegetables are softened. Add flour and cook, stirring, 1 minute. Add water in a stream, whisking, then add remaining teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Return chicken, except breast pieces, and salt pork to pot, then reduce heat and simmer, partially covered, stirring occasionally, 20 minutes.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes and breast pieces to pot, then simmer, partially covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

SAVORY CHICKEN STEW

Steps:

• 1. After chopping chicken, salt and pepper to taste, toss to coat. In a dutch oven or large pot heat olive oil, brown chicken. Remove and set aside.
• 2. Deglaze your pot with the wine, allow to reduce 2 or 3 minutes. Cook onion, carrot, and celery until onion is translucent. Add potatoes, sweet potatoes and pepper and cook about 3-4 minutes. Add in cooked chicken.
• 3. Stir in 3 tablespoons of flour and seasonings. Cook over medium heat about 2 minutes.
• 4. Add green beans and chicken broth. Bring to a boil, reduce heat and simmer covered 45 minutes. Remove bay leaf.
• 5. If you want it thicker, make a slurry using the remaining 2 tablespoons flour and 1 cup broth in a jar. Shake well until all lumps are gone. Add a little at a time to stew until it's how you like it.

MADDY'S SAVORY CHICKEN STEW WITH POTATO DUMPLINGS

Steps:

• In a large pot (I use ceramic) melt the butter and 1 tablespoon of olive oil on medium heat. Add the baby carrots and cook for about 10 minutes stirring occasionally.
• Drain the mushrooms and roasted red bell peppers. Reserve the juice from both and set aside.
• Add the thinly sliced onion, drained mushrooms, chopped celery, and roasted red bell peppers to the pot. Cook on medium heat until the onions are soft and translucent, stirring occasionally. (About 15 minutes.)
• Add the garlic, chicken stock, cream of chicken soup (no water) reserved mushroom and roasted red bell pepper juices, thyme, salt and pepper to the pot. Bring to a boil.
• Reduce heat to low, cover, and cook about 2 hours until the carrots are tender.
• While the stew is cooking, preheat the oven to 350 degrees. Lay the chicken breasts on sheet pan. Brush the breasts with 1 tablespoon of olive oil to coat. Sprinkle with salt and pepper. Bake for 35-40 minutes. Set the breasts aside to cool, and add the juices to the pot.
• Mix the flour, milk, potato, a pinch of salt and pepper until a thick paste forms. Set aside. There is no need to precook them in boiling water as the recipe states as we will be cooking them in the stew itself.
• When cool, cut the chicken up into bite sized chunks. When the stew is cooked (the carrots should be soft,) Add the chicken and frozen peas and stir them gently into the stew, and bring the heat up to a gentle boil.
• Drop the polish potato dumpling dough by rounded teaspoon into the pot to form dumplings. Simmer for 20 minutes or until the dumplings taste done. Remove the dumplings when done and check the stew, if you need to thicken it a bit, just use a little corn starch mixed with water. Serve with a bit of toasted bread to sop up that wonderful gravy!

SAVORY CHICKEN STEW

Steps:

• In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside. Pour off fat. Add soup, milk, pepper, potatoes, carrots and broccoli. Heat to a boil. Reduce heat to low. Cover and cook 15 minutes, stirring occasionally. Return chicken to pan. Cover and cook 5 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally.

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
• In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
• In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.