Best 8 Chicken And Herb Stew Recipes

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Indulge in a delightful culinary journey with our collection of savory chicken and herb stew recipes. These one-pot wonders are brimming with succulent chicken, aromatic herbs, and a symphony of flavors that will tantalize your taste buds. From classic comfort food to contemporary culinary creations, our recipes cater to every palate. Discover the secrets to crafting a rich and flavorful broth, perfectly tender chicken, and a medley of vegetables that absorb the essence of the stew. Whether you prefer a traditional approach or a modern twist, our recipes offer a diverse range of options to suit your preferences. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STEW



Chicken Stew image

For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Steps:

  • Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
  • Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
  • Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
  • Ladle the stew into serving bowls and serve with the bread.
  • Serving suggestion: crusty bread.

MEDITERRANEAN-STYLE CHICKEN STEW RECIPE



Mediterranean-Style Chicken Stew Recipe image

One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!

Provided by Suzy Karadsheh

Categories     Dinner     Entree

Number Of Ingredients 17

1 1/2 lb boneless skinless chicken thighs ((8 thighs) )
Kosher salt and black pepper
Extra virgin olive oil
1 yellow onion (chopped)
3 garlic cloves (minced)
2 carrots (chopped)
1 red bell pepper (chopped)
1 zucchini (small diced)
1 potato (small diced)
1 tsp paprika
1 tsp coriander
1 tsp dry oregano
2 sprigs fresh thyme
1 28 can whole San Marzano tomatoes, ((or any quality canned whole tomatoes you like) )
2 cups low sodium chicken broth
1 tbsp white wine vinegar
1 cup chopped fresh parsley

Steps:

  • Pat the chicken dry and season on both sides with Kosher salt and black pepper.
  • In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
  • In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
  • Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
  • Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving

CHICKEN AND HERB STEW



chicken and herb stew image

i made this recipe tonight and all i have to say it's WOW !!!! SOOO GOOD !!! SO FULL OF FLAVOR . IT HAS A LOT OF HERBS , POTATOES AND CARROTS .. JUST LOVE IT

Provided by Letizia Tripp

Categories     Chicken

Time 1h10m

Number Of Ingredients 17

1/2 c all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
4 chicken thighs
4 chicken, drumsticks
2 carrots , quarted cut into 3 iches pieces
12 oz new potatoes quartered
1 green pepper cut into strips. i use red
3/4 c chopped onion
2 clove gearlic minced
1 3/4 c water
1/4 c dry white wine
2 chicken bouillons
1 Tbsp chopped fresh oregano
1 tsp chopped fresh rosemary
2 Tbsp chopped fresh parsley

Steps:

  • 1. combine flour, salt. black pepper, paprika in shallow disk. stir until blended.coat each piece of chiken with flour. shake off excess.
  • 2. heat 2 tablespoons of olive oil in skillet over medium high heat. add chicken. brown chicken pieces on all sides. turning often. cook about 8 minutes .remove from skillet. set aside.
  • 3. add potatoes, carrots, bell pepper, onion and garlic to skillet.cook and stir for ABOUT 5 MINUTES, UNTIL VEGETABLES ARE BROWNED.add water, wine and bouillon.cook ans stir, scraping brown bits from bottom of skillet.add oregano and rosemary.
  • 4. stir chicken into vegetables mixture.cover and cook about 40 to 45 minutes or until chicken is cooked through.(165F),TURNING OCCASIONALLY . GARNISH WITH PARSLEY .. ENJOY !!!IT'S JUST DELICIOUS !!!!

HERB CHICKEN STEW



Herb Chicken Stew image

Provided by Ming Tsai

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon paprika
2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
Canola oil, to cook
Salt and black pepper
2 onions, sliced
2 large carrots, peeled, 1/8-inch slices
2 ribs celery, sliced
3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
1 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon ginger powder
8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990
1 tablespoon coarse ground fennel
2 tablespoons naturally brewed soy sauce
1 quart chicken stock

Steps:

  • In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
  • PLATING: Serve in large pasta bowls with crusty bread.
  • BEVERAGE: Pinot noir

CHICKEN STEW WITH HERB DUMPLINGS



Chicken Stew With Herb Dumplings image

This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------

Provided by evelynathens

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 31

1 (3 1/2-4 lb) chicken, cut into pieces
1 carrot
1 celery
1 small white onion, halved
1 bay leaf
10 whole black peppercorns
1 1/2 teaspoons salt
3 tablespoons butter
1 large onion, diced (about 1 1/2 cups)
2 cups fresh fennel bulbs, trimmed and thinly sliced
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery ribs, thinly sliced
1 1/2 cups button mushrooms (cut in half if on the large side)
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 cups white potatoes, diced (dice about pea size)
1 cup green peas (frozen or fresh)
3 cups reserved chicken stock
2 cups coconut milk (regular milk can be subbed)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme or 1/2 teaspoon fines herbes
1/4 teaspoon nutmeg
2 tablespoons minced fresh parsley
salt and pepper (careful here, your stock already contains some salt)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 extra-large egg
3/4 cup milk
1/3 cup minced fresh parsley
1/2 teaspoon oregano or 1/2 teaspoon fines herbes

Steps:

  • To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
  • Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
  • Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
  • Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
  • Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.

Nutrition Facts : Calories 921.9, Fat 51.9, SaturatedFat 27.6, Cholesterol 184.8, Sodium 1466.3, Carbohydrate 69.3, Fiber 8.8, Sugar 14.1, Protein 46.3

SLOW-COOKER CREAMY HERBED CHICKEN STEW



Slow-Cooker Creamy Herbed Chicken Stew image

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 4

Number Of Ingredients 12

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken thighs
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
  • Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
  • Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  • Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Nutrition Facts : Calories 395, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 650 mg

CHICKEN STEW WITH HERBS



Chicken Stew with Herbs image

Make and share this Chicken Stew with Herbs recipe from Food.com.

Provided by Sackville

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

350 -500 g new potatoes, quartered
salt and pepper
1 onion, thinly sliced
3 tablespoons vegetable oil
4 cloves garlic, minced
1 -2 bouquet garni
2 large carrots, sliced
2 leeks, sliced
500 g diced skinless chicken
1 tablespoon flour
150 ml red wine
1/2 chicken stock cube, dissolved in
300 ml water
300 g frozen peas
chopped parsley

Steps:

  • Put the unpeeled potatoes on to boil in salted water.
  • When cooked, drain and return to the pan, covered with cold water.
  • Leave for a couple of minutes, drain again and remove the skin.
  • Keep the potatoes warm.
  • Meanwhile, heat the oil in a heavy frying pan and stir in the onion.
  • Cook for a few minutes until the onion softens.
  • Then add in the garlic and chicken.
  • Stir occasionally until the chicken turns white, season generously with salt and pepper, sift the flour of the top and stir until it disappears.
  • Add the wine and stir until it thickens with the flour.
  • Let it simmer for a couple minutes, then add the stock and bouquet garni.
  • Return to a boil, reduce the heat immediately and simmer half covered for about 15 minutes.
  • Separately, boil the carrots and leeks until cooked.
  • When tender, add a cupful of the cooking water to the stew along with the carrots and leeks.
  • Stir in the peas.
  • When cooked, garnish with chopped parsley and serve over the cooked potatoes.

Nutrition Facts : Calories 519, Fat 15.3, SaturatedFat 2.7, Cholesterol 106.3, Sodium 363.8, Carbohydrate 41.7, Fiber 7.4, Sugar 9.5, Protein 46.2

SMOKED CHICKEN STEW WITH HERB DUMPLINGS



Smoked Chicken Stew with Herb Dumplings image

My mother often cooked this dish when my family camped out. If you have leftover cooked chicken, use that instead of the smoked chicken, though the smoky taste is great in this dish.

Yield serves 8 as a main course

Number Of Ingredients 22

8 cups chicken stock
8 slices bacon, chopped
1 pound leeks (white part only), cut into 1/2-inch-thick slices and rinsed (see note on page 65)
3 stalks celery, cut into 1/2 inch slices
2 carrots, unpeeled and cut into 1/2-inch-thick slices
1 pound unpeeled red potatoes, cut into 1-inch pieces
1 celery root, peeled and coarsely grated or cut into 1/2-inch dice
12 ounces smoked chicken, shredded
1 teaspoon kosher salt
1 1/2 teaspoons dried tarragon
2 teaspoons fresh thyme leaves
1/3 cup minced fresh flat-leaf parsley
1 cup heavy cream
Pinch of freshly ground white pepper
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons herbes de Provence
1/2 cup milk, at room temperature
1/3 cup butter, melted
2 large eggs, beaten
3 tablespoons grated Parmesan cheese

Steps:

  • Prepare a campfire or wood-fired grill for cooking with indirect heat.
  • Bring the stock to a simmer in a large stockpot. Keep warm on the fire.
  • Brown the bacon in a Dutch oven until lightly crisp. Remove the bacon and one-third of the fat. Add the leeks and sauté for 5 minutes. Add the celery and carrots and sauté for 5 minutes. Add the potatoes, celery root, and warm stock and bring to a boil. Cook for 10 minutes, then add the smoked chicken, salt, tarragon, and thyme. Return to a simmer. Cover and cook at a low boil until the potatoes are tender, about 20 minutes. Stir in the parsley, bacon, and cream. Add the white pepper and additional salt to taste.
  • To make the dumplings, stir the flour and baking powder together in a bowl. Stir in the salt and herbs. Beat the milk, butter, and eggs together in a bowl. Stir into the dry ingredients until just combined. Stir in the cheese.
  • Place the dumplings by spoonfuls on the top of the stew, cover, and cook for 10 to 12 minutes, until the dumplings are plump but firm. Take the cover off for the last 5 minutes if a smokier flavor is desired from the fire.
  • Serve in bowls with one or two dumplings per serving.

Tips:

  • Choose the right chicken. For this recipe, bone-in, skin-on chicken thighs are the best choice. They will stay moist and flavorful during the cooking process.
  • Brown the chicken before stewing. This step is essential for developing flavor and color. Be sure to brown the chicken in a hot skillet over medium-high heat.
  • Use a variety of herbs. The combination of rosemary, thyme, and sage is classic, but you can also use other herbs that you like, such as oregano, marjoram, or basil.
  • Don't be afraid to add vegetables. This stew is a great way to use up leftover vegetables. Try adding carrots, celery, potatoes, or onions.
  • Serve with crusty bread or rice. This stew is perfect for a comforting meal on a cold day. Serve it with crusty bread or rice to soak up all of the delicious broth.

Conclusion:

This chicken and herb stew is an easy and flavorful dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients, you can create a delicious and satisfying stew that the whole family will enjoy.

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