Best 3 Chicken And Root Vegetable Stew Recipes

Indulge in a hearty and flavorful journey with our delectable chicken and root vegetable stew, a culinary masterpiece that blends the comforting warmth of chicken with the earthy goodness of root vegetables. This delectable stew is not only a symphony of flavors but also a treasure trove of essential nutrients, making it a wholesome and satisfying meal.

This recipe features tender chicken simmered in a savory broth infused with the natural sweetness of carrots, parsnips, and potatoes. The addition of aromatic herbs and spices, such as thyme, rosemary, and bay leaves, elevates the stew to a new level of culinary excellence, filling your kitchen with an inviting aroma.

But that's not all. This article also offers a delightful array of additional stew recipes to tantalize your taste buds. From a classic beef stew brimming with rich flavors to a vegetarian delight featuring a medley of colorful vegetables, there's something for every palate and preference.

So, gather your ingredients, prepare your cooking pot, and embark on a culinary adventure with our comprehensive guide to stews. Let your senses savor the delectable flavors of our chicken and root vegetable stew, and explore the diverse world of stews waiting to be discovered.

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

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Moroccan-Style Chicken and Root Vegetable Stew image

Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga
2 cups canned low-salt chicken broth
1/4 cup dried currants or raisins
1 cup drained canned diced tomatoes
Chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

Babushka's Slow Cooker Root Vegetable and Chicken Stew image

This is a really tasty, mostly hands-off recipe, great for using holiday leftovers and a good hearty meal. Freeze leftovers for a later date.

Provided by Alarowitz

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 8h

Yield 10

Number Of Ingredients 16

Ingredients

2 ½ pounds skin-on, bone-in chicken thighs
1 yellow onion, coarsely chopped
1 red onion, coarsely chopped
4 stalks celery with some leaves, coarsely chopped
4 medium red potatoes - peeled, halved, and cubed
1 rutabaga - peeled, halved, and cubed
2 medium turnips - peeled, halved, and cubed
2 medium carrots, peeled and sliced
1 ½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
1 teaspoon herbes de Provence
1 teaspoon onion powder
1 teaspoon garlic powder
freshly ground black pepper
1 (32 fluid ounce) container vegetable broth

Steps:

Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
Cook on Low for 7 hours, gently stirring every few hours if desired.
Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g

CHICKEN AND ROOT VEGETABLE STEW

Chicken and Root Vegetable Stew image

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
12 chicken thighs, well trimmed
2 cups chopped onions
6 garlic cloves, chopped
1 cup dry white wine
1/4 cup plus 2 tablespoons chopped fresh marjoram
2 large boiling potatoes, peeled, each cut into 12 pieces
3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 large parsnips, peeled, cut into 1/2-inch-thick rounds
2 medium rutabagas, peeled, cut into 1 1/2-inch pieces
2 medium turnips, peeled, cut into 1 1/2-inch pieces
5 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons cornstarch

Steps:

Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.

Tips:

Use a variety of root vegetables. This will add flavor and texture to your stew. Some good options include carrots, parsnips, turnips, and potatoes.
Brown the chicken before adding it to the stew. This will help to develop flavor and prevent the chicken from becoming dry.
Use a good quality broth. This will make a big difference in the flavor of your stew. If you don't have any homemade broth on hand, you can use store-bought broth or water.
Season the stew to taste. Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
Let the stew simmer for at least 30 minutes. This will allow the flavors to meld and the vegetables to become tender.
Serve the stew over rice, noodles, or mashed potatoes. You can also add crusty bread for dipping.

Conclusion:

Chicken and root vegetable stew is a hearty and flavorful dish that is perfect for a cold winter night. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying stew that the whole family will enjoy.