FRENCH COUNTRY CHICKEN STEW RECIPE - (4.5/5)
Provided by catfish
Number Of Ingredients 15
Steps:
- Salt chicken. Dredge chicken in flour brushing off excess but keeping the dish with the flour Cut bacon with scissors for 1/4 inch dice heat oil med+ in dutch oven and brown bacon Remove bacon with slotted spoon and set aside on a paper towel to be added back in later Brown chicken in batches 3 1/2 to 4 min per side. Remove to a separate dish after browning Remove all but 2 tbsp of the oil from the pan Add in onion, pepper, tarragon, and rest of flour scrapping it back and forth until the onion is clear (translucent) Add tomatoes with their juice and continue scrapping until most of the juices are gone (this is an important step so give it the time to release its juices!) Add wine (I let it boil off a bit) Add chicken broth Add back in the bacon, chicken, the peas, and carrotts, cover and simmer 30 min Add potatoes (scrubbed and parred with 1 inch strip) Continue cooking 20 min Stir in parsley and salt and pepper to taste
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
COUNTRY FRENCH CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
- Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
- Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
FRENCH COUNTRY CHICKEN STEW
This is a hearty stew and it's so easy to make. This is nice for a quick supper or lunch for a busy person. It looks and tastes like you put a lot of time in it.
Provided by southern chef in lo
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large skillet over medium high heat until almost crisp.
- Add chicken, garlic, onion, and thyme. Cook and stir until onion and garlic are soft, about 5 minutes. Pour off drippings.
- Add the remaining ingredients; bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes.
Nutrition Facts : Calories 542.4, Fat 28, SaturatedFat 9.1, Cholesterol 107, Sodium 1407.5, Carbohydrate 31.1, Fiber 8.3, Sugar 9.1, Protein 42
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.
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