The Best Chicken Stew Recipes |
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Chicken Stew is an all-time favorite, especially during the cold rainy days. This is also a healthy treat for the whole family. 1.Chicken Stew with Vegetables - This is chicken stew with turnip, peas, carrots, potatoes, corn and seasonings as well as other vegetables. Ingredients: 2 tbsp vegetable oil 1 roasted chicken (4 up to 5 pounds, cut) 1 ? c water 2 tsp salt ? cup broth or sherry ? tsp pepper 1 c frozen or fresh green peas 8 up to 10 white onions (small, halved) 1 c sliced carrots 1 c diced potatoes ? c diced rutabaga or turnip ? c frozen or fresh corn 1/3 c flour blended with ? c cool water (so as to form a type of paste) Procedure: -Using a heavy pot or a Dutch oven, heat some oil. -Add some chicken pieces. Make sure all sides become brown. -Add some sherry, water, pepper and salt. -Cover and allow simmering for 45 minutes. -Add some peas, onions, turnip, carrots, corn and potatoes. -Cover and allow simmering for 35 up to 45 minutes again. -Stir in some flour as well as water mixture. -Continue to cook until the stew becomes thick, which will still take 10 minutes. You can serve this with rice also. Thus, this is good for 6 servings. 2.Chicken and Sausage Stew - You can serve this chicken stew either with biscuits or cornbread. This is best as a family hearty meal. Ingredients: 1 tbsp butter 1 chicken (4 lbs, cut) 1 tbsp olive oil 1 large yellow or sweet onion (chopped coarsely) 2 celery ribs (sliced) 2 garlic cloves (minced) Pinch thyme 1/8 tsp black pepper ? tsp Cajun seasoning 6 c chicken broth 3-4 medium potatoes (peeled and cut into cubes) 2 carrots (sliced) 1 c pearl onions (used canned or frozen, peeled, drained) 8-12 oz smoked sausage or chicken sausage 2 tbsp butter Pepper and salt (for taste) ? cup flour Procedure: -Wash the chicken and cut it up. -Pat it dry and remove excess fat. -Heat 1 tbsp butter as well as olive oil using a large Dutch oven or stockpot. -Add onion, celery and chicken. Make sure you make the chicken brown on each side. -Add thyme, broth, black pepper and Cajun seasoning. -Bring the mixture to a boil. -Have the heat reduced to medium then low. -Cover and allow simmering for 45 minutes. -Remove the chicken pieces and allow cooling slightly. -Skim all other visible fat apart from the actual broth. -Add potatoes, onions and carrots onto the broth. -Cover and allow simmering again. -In a small sized saucepan, heat about 2 tbsp of butter on medium to low heat. -Saut? smoked sausages until it is brown. -Stir in approximately ? cup of flour until it has mixed well with the fat. -Add sausage mixture to the still simmering stew. -Remove the chicken from the actual bones; chip it add onto the stew. -Bring the chicken stew to simmer again; cover and then, continue to cook until all the vegetables are tender and the stew has thickened. -Add pepper and salt, for the taste. This can yield 6 up to 8 servings.
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