CHICKEN STEW 'FRICOT'
A French Acadian recipe. To thicken stew you can add dumplings.
Provided by Sophie
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
- Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.
Nutrition Facts : Calories 670.6 calories, Carbohydrate 67.5 g, Cholesterol 132 mg, Fat 23.5 g, Fiber 10.3 g, Protein 47 g, SaturatedFat 7.6 g, Sodium 209.9 mg, Sugar 7.9 g
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CHICKEN STEW
For an easy one-pot meal, serve Giada De Laurentiis' hearty Chicken Stew recipe with crusty bread, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
- Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
- Serving suggestion: crusty bread.
NEW BRUNSWICK CHICKEN FRICOT
I found this on the Celebrate Canada website, posted for ZWT. I haven't made it yet so the servings are a guess. The amount of salt seems excessive to me.
Provided by puppitypup
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan, fry chicken in butter over medium heat for 30 minutes. Add salt and pepper.
- Meanwhile, prepare vegetables. Add onion and continue to cook for 10 minutes.
- Add boiling water and savory and simmer for 20 minutes or until chicken is tender.
- Remove chicken pieces from pot and allow to cool.
- Bring stock to a boil and add vegetables. Reduce heat and simmer for 20 minutes.
- Meanwhile remove chicken meat from bones. Add chicken meat to vegetables and stock and simmer 20 minutes or longer.
Nutrition Facts : Calories 716.5, Fat 46.8, SaturatedFat 17.4, Cholesterol 190.9, Sodium 2919.6, Carbohydrate 32.3, Fiber 6, Sugar 6.2, Protein 41.3
BRUNSWICK CHICKEN STEW
Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.
Provided by Tonkcats
Categories Stew
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chicken pieces; drain well.
- Heat butter in a 4 quart cast-iron kettle or Dutch oven.
- Saute sliced onion in butter until golden.
- Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
- Bring to boiling, reduce heat and simmer, covered for 30 minutes.
- Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
- If using fresh lima beans, add along with potatoes.
- Cook 20 minutes longer.
- Add fresh or f rozen corn and lima beans, if using frozen.
- Cook 5 to 10 minutes or until potatoes are tender.
- Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
- Stir chicken, vegetables and broth together.
Nutrition Facts : Calories 503.8, Fat 26.9, SaturatedFat 7.8, Cholesterol 128.9, Sodium 464.6, Carbohydrate 28.6, Fiber 4.5, Sugar 3.7, Protein 36.4
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