FRENCH CHICKEN STEW
I am a real fan of making soups/stews and then freezing them for later use. This is a prize-winning recipe from a recent Better Homes & Gardens magazine and I am going to make it next time I'm into one of my marathon cooking days.
Provided by TasteTester
Categories Stew
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a 5 to 6- quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbes de Provence, thyme and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours.
- Stir in pasta sauce. If desired, serve with French bread.
Nutrition Facts : Calories 224, Fat 5.6, SaturatedFat 1.3, Cholesterol 58.4, Sodium 403.4, Carbohydrate 23.9, Fiber 4, Sugar 12, Protein 17.7
EASY FRENCH CHICKEN STEW
A fantastic weeknight dinner slightly adjusted from a Rachael Ray recipe. A hearty, rustic stew that's perfect on a cold night.
Provided by Ingy1171
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the broiler.
- Heat olive oil in small saucepot over low heat with crushed garlic cloves for 3-4 minutes. Remove from the heat and reserve.
- Split open the French bread lengthwise, brush both cut sides liberally with the garlic oil and place under the broiler to toast until golden brown. Remove and chop the bread into extra-large, bite-sized pieces.
- In a pot add onion, chicken broth and the crushed tomatoes. Bring the mixture up to a simmer.
- While the tomatoes are getting hot, chop the poached chicken into chunks. Once the tomatoes are simmering, add the chunked chicken, chopped tarragon and season with a little salt and pepper.
- Continue to simmer until the chicken is heated through.
- Divide the garlic bread chunks between 4 serving bowls, top with stew and serve.
Nutrition Facts : Calories 704, Fat 25.6, SaturatedFat 5, Cholesterol 82.3, Sodium 1568.3, Carbohydrate 74.2, Fiber 6.4, Sugar 8.7, Protein 43.5
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.
FRENCH CHICKEN STEW
This is so good and easy to make and the house smells good while you are cooking this.The prrp time includes soaking of the beans. I also soak the beans in hot water.
Provided by Kim19068
Categories Stew
Time 13h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours.
- Discard bay leaf before serving.
Nutrition Facts : Calories 255.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 68.5, Sodium 338.8, Carbohydrate 24.3, Fiber 8.4, Sugar 5.8, Protein 34.5
FRENCH STEWED CHICKEN THIGHS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the flour in a shallow dish and season with the thyme, salt and pepper. Dredge the chicken in the flour, shaking off the excess. Heat the EVOO in a Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides. Remove to a plate. Melt the butter in the pot over medium heat. Add the mushrooms and cook until lightly browned. Add the shallots, carrots and sugar, and season with salt and pepper. Cook for a couple of minutes to soften. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the tarragon, olives and tomatoes and bring to a simmer. Return the chicken to the pot and cook, partially covered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Slice the baguette on an angle and toast in the oven. Divide the chicken and sauce among plates and serve with the baguette. Cook's Note: The stewed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
FRENCH COUNTRY CHICKEN STEW (CROCK POT)
This is my improvisation of a recipe found in "The Slow Cooker Bible." Though I am not especially fond of the canned soups, this appealed to me and I tested it using an adaptation of Recipe #18157. The result was a bit soupy but the taste was very good. For convenience, you may find it easier to use store bought canned soup. The dish itself is warm and comforting with a nice blend of flavors. Perfect as the weather gets cooler. Serve over rice or noodles.
Provided by justcallmetoni
Categories Stew
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
- Prepare your crock pot with a light coating of cooking spray.
- Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
- Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
- Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
- Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
- Serve over rice or noodles.
Nutrition Facts : Calories 287.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 70.8, Sodium 782.5, Carbohydrate 27.9, Fiber 3.5, Sugar 11.7, Protein 32.6
ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE
Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.
Provided by fabeveryday
Categories Chicken Thighs
Time 3h15m
Yield 5
Number Of Ingredients 18
Steps:
- Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
- Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
- Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
- Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.
Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg
PROVENçAL CHICKEN STEW
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Olive Tomato Sauté Stew Back to School Winter Potluck
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
- Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
- Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
- Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
More about "french chicken stew recipes"
FRENCH CHICKEN STEW - THE HARVEST KITCHEN
From theharvestkitchen.com
4.4/5 (31)Category DinnerServings 4Total Time 1 hr
- Arrange the chicken in the pot, skin side down in a single layer and cook for 3-4 minutes until golden brown.
FRENCH CHICKEN STEW | BETTER HOMES & GARDENS
From bhg.com
FRENCH CHICKEN STEW (COQ AU VIN) - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
FRENCH CHICKEN STEW | MIDWEST LIVING
From midwestliving.com
CHICKEN IN WHITE WINE SAUCE (COQ AU VIN BLANC) - MON …
From monpetitfour.com
FRENCH STEW RECIPES BEEF, LAMB, CHICKEN - EASY FRENCH FOOD
From easy-french-food.com
COQ AU VIN (FRENCH CHICKEN IN WINE SAUCE) - POSH JOURNAL
From poshjournal.com
FRENCH CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
10 FRENCH CHICKEN RECIPES TO MAKE RIGHT NOW | KITCHN
From thekitchn.com
FRENCH CHICKEN CASSEROLE | FRENCH RECIPES | GOODTO
From goodto.com
10 MOST POPULAR FRENCH CHICKEN DISHES - TASTEATLAS
From tasteatlas.com
FRENCH CHICKEN STEW | BETTER HOMES & GARDENS
From bhg.com
FRENCH CHICKEN STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN FRICASSEE | QUICK FRENCH CHICKEN STEW
From aatventure.news
FRENCH CHICKEN STEW RECIPE - EAT SMARTER USA
From eatsmarter.com
COQ AU VIN - CAFE DELITES
From cafedelites.com
FRENCH CHICKEN STEW : RECIPES - REDDIT
From reddit.com
ONE POT FRENCH CHICKEN STEW - MAYA KITCHENETTE
From mayakitchenette.com
FRENCH CHICKEN CASSEROLE - DAMN DELICIOUS
From damndelicious.net
13 BEST FRENCH CHICKEN RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
FRENCH CHICKEN STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY FRENCH CHICKEN STEW RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
19 CHICKEN STEWS FROM AROUND THE WORLD - SAVEUR
From saveur.com
EASY CHICKEN STEW RECIPE - CROCKPOT CHICKEN PROVENCAL
From easy-french-food.com
FRENCH CHICKEN STEW | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
FRENCH CHICKEN STEW — DOMAN INTERNATIONAL® OFFICIAL WEBSITE
From domaninternational.org
FRENCH CHICKEN STEW RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 MOST POPULAR FRENCH STEWS - TASTEATLAS
From tasteatlas.com
HUNTER’S CHICKEN STEW (THE BEST) | RICARDO
From ricardocuisine.com
FRENCH CHICKEN STEW RECIPE • A WEEKEND COOK®
From aweekendcook.com
OLD FASHIONED CHICKEN STEW - THESTAYATHOMECHEF.COM
From thestayathomechef.com
TRADITIONAL FRENCH COQ AU VIN RECIPE - 2022 - MASTERCLASS
From masterclass.com
CHICKEN FRICASSEE - QUICK FRENCH CHICKEN STEW - YOUTUBE
From youtube.com
FRENCH CHICKEN STEW - RECIPES | COOKS.COM
From cooks.com
FRENCH CANADIAN CHICKEN STEW RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
FRENCH CHICKEN STEW - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
FRESH PREP | FRENCH ONION CHICKEN STEW
From freshprep.ca
FRENCH CHICKEN CASSEROLE A LA NORMANDE (VIDEO) - VIKALINKA
From vikalinka.com
#course #main-ingredient #preparation #main-dish #potatoes #poultry #vegetables #easy #stews #chicken #meat #3-steps-or-less
You'll also love