Best 4 Harvested Chicken Stew Recipes
Calling all chicken stew enthusiasts! Get ready to embark on a culinary journey with our comprehensive guide to preparing hearty and flavorful chicken stew. In this article, we present a collection of diverse chicken stew recipes, each offering a unique twist on this classic comfort food. From the traditional to the innovative, our recipes cater to a wide range of tastes and preferences.
From the classic chicken stew with its comforting blend of tender chicken, hearty vegetables, and rich broth, to the exotic Moroccan chicken stew with its vibrant spices and aromatic ingredients, this article has it all. We also feature a creamy Tuscan chicken stew, a delightful combination of creamy sauce, succulent chicken, and flavorful vegetables. For those who prefer a spicy kick, our piri piri chicken stew packs a flavorful punch with its fiery sauce and tender chicken.
Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, our chicken stew recipes have got you covered. Each recipe includes step-by-step instructions, a detailed ingredient list, and cooking tips to ensure success in the kitchen. So gather your ingredients, prepare your cooking utensils, and let's dive into the delicious world of chicken stew!
CHICKEN STEW
Recipe video above. Slow cooked chicken with ultra tender flesh and outrageous crispy skin smothered in a gravy-like sauce that's lip smackingly delicious. Carrots, celery, onion and potato make this a filling meal so you won't need a side - except perhaps some crusty bread to dunk in the sauce! Make this in a large oven proof pot, or see notes if you don't have one.
Provided by Nagi
Categories Mains
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat oven to 180C/350F.
- Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
- If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
- Add carrots and celery, cook for 1 minute.
- Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
- Sprinkle flour across surface, stir.
- Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
- Place chicken on top, keeping the skin above the liquid level as much as you can.
- Bring to simmer then cover. Bake for 45 minutes.
- Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
- Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
- Taste sauce and adjust salt and pepper to taste.
- Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.
MEDITERRANEAN-STYLE CHICKEN STEW RECIPE
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
Number Of Ingredients 17
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
HARVESTED CHICKEN STEW
Steps:
- In a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini.
- Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.
HARVEST CHICKEN SKILLET STEW
This hearty chicken stew only takes five minutes to put together and-bonus!-it all happens in a single skillet.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 1-3/4 qt. or 6 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
- Sprinkle with remaining parsley just before serving.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
Tips:
- Select the right chicken: For the most flavorful stew, use a whole chicken, cut into pieces, or a combination of dark and white meat. Bone-in, skin-on chicken will yield a richer broth.
- Brown the chicken: Browning the chicken before adding it to the stew will add depth of flavor and color. Do this in batches if necessary, to avoid overcrowding the pan.
- Use a variety of vegetables: The more vegetables you add, the more nutritious and flavorful your stew will be. Some good options include carrots, celery, onions, potatoes, parsnips, and turnips.
- Add herbs and spices: Herbs and spices will add a lot of flavor to your stew. Some good options include thyme, rosemary, sage, bay leaves, paprika, and garlic powder.
- Simmer for a long time: The longer you simmer the stew, the more tender the chicken and vegetables will become and the more the flavors will meld together. Aim for at least 1 hour of simmering time, or longer if you have the time.
- Serve with crusty bread or rice: A hearty stew is perfect for serving with crusty bread or rice, which can be used to soak up the delicious broth.
Conclusion:
Harvested chicken stew is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious meal that the whole family will enjoy. So next time you have some leftover chicken, don't throw it away! Make a pot of harvested chicken stew instead.
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