COUNTRY CHICKEN STEW
This is one of my husband's recipes. He came up with it after coming in from the herb garden with a handful of fresh herbs. I like it. I hope he goes out there again today! ;) (Prep time does not include time to putter around in the garden)
Provided by PalatablePastime
Categories Stew
Time 55m
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- Brown chicken pieces in oil on both sides in dutch oven over medium heat; drain off excess oil.
- Add carrots, onion, potato, broth, basil, marjoram, sage, onion powder, paprika, bay leaf, thyme, and tarragon to chicken in pan.
- Add salt and pepper to taste; bring mixture to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Add tomatoes with their juice and the wine.
- Cover and simmer 10 minutes more or until chicken is tender and cooked through.
- Remove chicken to platter; discard bay leaf; and skim fat.
- Stir cornstarch mixture into stew and stir constantly until thickened.
- Adjust taste for salt and pepper, and return chicken to pan.
- Simmer for 5-10 minutes or until warmed through.
- Serve with parsley dumplings, or over split biscuits, if desired.
- Tastes good just as it is, too.
FRENCH COUNTRY CHICKEN STEW
Make and share this French Country Chicken Stew recipe from Food.com.
Provided by TishT
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the chicken but don't skin.
- Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
- Trim off and discard the bacon rind.
- Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
- Remove and set aside.
- Brown the chicken pices in batches, removing them as they finish browning.
- Remove and discard all but 3 Tbs of the fat.
- Add the onion, pepper, tarragon, and the remaining flour.
- Scrape these back and forth in the hot fat until the onion is transparent.
- Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
- Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
- Add the bacon, chicken, peas, and carrots.
- Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
- Add them to the stew and simmer for 20 minutes.
- Stir in the parsley.
- Salt to taste, and serve hot.
CREAMY CHICKEN STEW
A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.
Provided by ALRAYNA
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 6
Number Of Ingredients 18
Steps:
- Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
- Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
- Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g
COUNTRY CHICKEN WITH GRAVY
Here's a lightened-up take on classic southern comfort food. This chicken gravy recipe has been a hit at our house since the first time we tried it! -Ruth Helmuth, Abbeville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.
Nutrition Facts : Calories 274 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 569mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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