French Country Chicken Stew Recipes

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.

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.

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

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

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.

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.

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.

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.

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

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.

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.

Steps:

• Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
• Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
• Serve over rice.

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.