Best 3 Herb Chicken Stew Recipes

Indulge in a culinary journey with Herb Chicken Stew, a comforting and flavorful dish that will tantalize your taste buds. This delightful stew is a harmonious blend of tender chicken, an array of aromatic herbs, and a rich, flavorful broth. The chicken is lovingly simmered in a fragrant broth infused with the essence of thyme, rosemary, sage, and oregano, resulting in a symphony of flavors that dance on your palate. A medley of colorful vegetables, such as carrots, celery, and onions, adds a delightful crunch and vibrant hues to the stew. With each spoonful, you'll be captivated by the tender chicken, the vibrant vegetables, and the aromatic herbs, all coming together to create a truly satisfying and memorable dining experience. Complement this hearty stew with a side of crusty bread to soak up the delectable broth, transforming your meal into an unforgettable culinary adventure.

Let's cook with our recipes!

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

Ingredients

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

SMOKED CHICKEN STEW WITH HERB DUMPLINGS

Smoked Chicken Stew with Herb Dumplings image

This is a classic with a little twist. My husband and I made this for a smoking "throwdown" contest because it was different. Turns out it's going to be a good keeper. It takes a little time, and lots of work, but well worth the effort for a change to the usual. (Prep time listed does NOT include the time spent smoking the...

Provided by Kelly Walter

Categories Potatoes

Time 1h30m

Number Of Ingredients 23

Ingredients

8 c chicken stock
8 slice bacon
1 lb leeks (white part only), cut into 1/2 inch thick slices
3 sprig(s) celery, cut into 1/2 inch thick slices
2 carrots, cut into 1/2 inch thick slices
1 lb unpeeled red potatoes, cut into 1 inch pieces
1 turnip, minced
12 oz smoked chicken, shredded (we smoked on pecan wood)
1 tsp kosher salt
1-1/2 tsp dried tarragon
2 tsp fresh thyme leaves
1/3 c fresh flat leaf parsley, minced
1 c heavy cream
1 tsp white pepper
DUMPLINGS
2 c all purpose flour
2 tsp baking powder
1 tsp kosher salt
2 Tbsp herbes de provence
1/2 c milk (room temperature)
1/3 c butter, melted
2 large eggs, beaten
3 Tbsp parmesan cheese, grated

Steps:

1. Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
2. Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes. Add the celery and the carrots and sauté for 5 minutes. Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes.
3. Add the chicken, salt, tarragon, and thyme; return to a simmer.
4. Cover and cook at a low boil until the potatoes are tender. Stir in the parsley, bacon, and cream; add the white pepper.
5. **FOR DUMPLINGS**
6. Stir the flour and baking powder together in a bowl Stir in the salt and herbs. Beat the milk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients; mix well. Stir in the cheese.
7. Place the dumplings by spoonfuls on the top of the stew Cover and cook for 10 minutes; dumplings are done when they are plump and firm.

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

Ingredients

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 !!!!

Tips:

Use a variety of herbs. This will give your stew a more complex flavor. Some good options include rosemary, thyme, sage, and oregano.
Don't be afraid to experiment with different vegetables. Any type of vegetable can be used in a chicken stew, so feel free to use what you have on hand. Some good options include carrots, celery, onions, potatoes, and green beans.
Brown the chicken before adding it to the stew. This will help to develop its flavor and give the stew a richer color.
Simmer the stew for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the stew with a side of crusty bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Herb chicken 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 just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.