Best 3 Chicken Stew On Stove Top Recipes

**Chicken Stew on Stove Top: A Culinary Journey Through Comforting Flavors**

Chicken stew, a classic dish savored across cultures, embodies the essence of comfort food. With its tender chicken, hearty vegetables, and flavorful broth, it's a culinary symphony that warms hearts and fills bellies. Our article presents a diverse collection of chicken stew recipes, each offering unique taste dimensions. From the classic and comforting Southern-style Chicken Stew to the vibrant and aromatic Jamaican Chicken Stew, our recipes cater to every palate. Whether you prefer a creamy and rich stew or a light and tangy one, we've got you covered. So, prepare to embark on a culinary journey as we uncover the secrets to creating the perfect chicken stew on your stove top.

Let's cook with our recipes!

SKILLET CHICKEN STEW

Skillet Chicken Stew image

It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. - Valerie Jordan, Kingmont, West Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon ketchup
1 tablespoon cornstarch

Steps:

In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

Nutrition Facts : Calories 275 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 524mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

OLD-FASHIONED CHICKEN STEW

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

Ingredients

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.

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

Ingredients

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

Tips:

Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent sticking.
Sear the chicken pieces in a little oil before stewing to give them a golden brown color and enhance their flavor.
Use a variety of vegetables in your stew for a colorful and nutritious dish. Some good options include carrots, celery, onions, potatoes, and green beans.
Add herbs and spices to your stew for extra flavor. Some good choices include thyme, rosemary, bay leaves, garlic, and peppercorns.
Simmer the stew for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the stew hot with crusty bread or rice.

Conclusion:

Chicken stew is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you are looking for a quick and easy weeknight meal or a hearty and satisfying weekend dish, chicken stew is a great option.