Indulge in the tantalizing flavors of Viking Chicken Stew, a hearty and flavorful dish that takes you on a culinary journey to the rugged lands of the Vikings. This stew embodies the essence of Viking cuisine, combining succulent chicken, tender vegetables, and a rich, savory broth infused with aromatic herbs and spices. With three delectable variations to choose from, this recipe caters to diverse palates and cooking preferences. Embark on a Viking culinary adventure with our classic Viking Chicken Stew, featuring a robust broth and an array of hearty vegetables. For a touch of smokiness and depth of flavor, try the Viking Chicken Stew with Smoked Paprika, where paprika adds a vibrant hue and a hint of spice. And for those seeking a creamy indulgence, the Viking Chicken Stew with Coconut Milk offers a velvety texture and a touch of tropical sweetness. Whichever variation you choose, prepare to be captivated by the harmonious blend of flavors and textures that define this Viking-inspired creation.
Check out the recipes below so you can choose the best recipe for yourself!
VIKING CHIKEN STEW - MY TAKE
I read the chicken Stew recipe in The Viking Cookbook by Tom-Bloch-Nakkerud, I liked the ingredients, but it just seemed a bit simple, so I did it my way..I added some ingredients and used a technique I saw Guy Fieri use on TV to make and thicken the gravy.
Provided by Ohmikeghod
Categories One Dish Meal
Time 22h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the onion into small bits.
- Slice the leek into rings. Place in a bowl, Wash and drain.
- Wash, then slice the carrot into 1/4" slices.
- Peel the Swede. cut into 1" cubes.
- Cut up bacon into small bits (slice strips in three lengthwise, and then into 1/2" chunks).
- Peheat oven to 350 degrees F.
- Place chicken pieces into roasting pan. Sprinkle turkey rub on both sides of each piece.
- Bake chicken for 45 minutes, until the skin id browned.
- Meanwhile --
- In a large deep frying pan, cook the bacon over low heat until bacon bits are crisp and all oil is rendered out. Remove bacon bits and reserve.
- Raise the temperature to medium, and caramelize onions until they are just turning yellow.
- Use a bit of salt and pepper on the onion mixture. Add in the Thyme. Stir until the sices are spread out.
- Add the leek. keep stirring until the leek is soft.
- Add in the carrots and Swede. A bit more salt & Pepper, and keep stirring,,,.
- DING! (A Sousa march starts up to tell you that the chicken is golden crisp and ready to be removed from the oven).
- The baking dish has chicken drippings in it. Remove the chicken and reserve. Add chicken drippings to the onion mixture. Don't clean the baking dish now, since you'll be using it shortly.
- Add the butter to the vegetable mixture. stir until it's all melted.
- Sprinkle the flour over the vegetable mixture, and stir over high heat until all the flour is absorbed by the oils and starts turning a bit brown. Add back the reserved bacon bits now.
- De-glaze the pan with half the ale. Stir a bit to ensure that the flour hasn't made lumps.
- Add in the rest of the ale. heat until the mixture starts boiling.
- Turn off heat and pour vegetables into the baking pan.
- Take the chicken pieces and place them into the vegetables. Top with the mushrooms.
- Place into the oven and cook the vegetable/chicken stew for another 45 minutes at 350 degrees F.
- Serve. Enjoy. Don't forget to turn off the oven like I do.
Nutrition Facts : Calories 786.7, Fat 51.2, SaturatedFat 17.1, Cholesterol 203.2, Sodium 442.8, Carbohydrate 24.9, Fiber 4.7, Sugar 9.8, Protein 50.1
SKILLET CHICKEN STEW
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
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.
VIKING STEW
From Denmark ("Viking gryde") This stew was created by chef Dix in 1961, at restaurant "Viking Bøfhus" (Viking Steakhouse) in Århus, Denmark. The restaurant no longer exists, but the stew remains a classic among those who ever tried it. I found the recipe at http://www.wayne.dk and it seems (tastes) authentic. I took the liberty of translating it into English and modify it into 1) a smaller portion and 2) US/English measures. Don't be affraid of the whisky, however if you prefer or don't have it on hand, omit it. I don't really think there's a good alternative to tenderloin since the juiciness and tenderness of the meat is very important. Serve with oven roasted potatoes or rice, and garlic bread.
Provided by lars.randa
Categories Stew
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
- Add paprika powder and then the chopped onion.
- When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
- Add warm milk and bake it all until it thickens.
- Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
- Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
- In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
- Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
- Finally, stir in whiskey.
Nutrition Facts : Calories 435.1, Fat 31.2, SaturatedFat 17.7, Cholesterol 154.6, Sodium 211.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.5, Protein 27.2
Tips:
- Use a variety of vegetables. This will give your stew a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and turnips.
- Don't overcook the chicken. Chicken is best when it is cooked through but still moist. Overcooked chicken will be tough and dry.
- Use a good quality broth. The broth is the base of your stew, so it's important to use a good one. Look for a broth that is flavorful and has a rich color.
- Season the stew to taste. Add salt, pepper, and other spices to taste. You can also add herbs like thyme, rosemary, or sage.
- Serve the stew with a side of bread or rice. This will help to soak up the delicious broth.
Conclusion:
Viking chicken stew is a hearty, flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting meal, give this stew a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love