Hearty Chicken Stew With Red Wine Cream Recipes

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.

Steps:

• Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently.
• Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat.
• Add shredded cheese and cream cheese spread; stir until melted.

Steps:

• In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
• Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
• Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

Steps:

• In a large stove-top casserole pot, place the chicken breasts (diced into chunky bite-sized pieces) along with the sliced carrots, parsnips, onion and mushroom. Add the chopped garlic cloves and pour over the boiling water with the stock cubes.
• Turn the heat on medium-high and mix thoroughly to dissolve the stock cubes and to ensure the meat and veg are mixed evenly.
• Simmer for approx 20 mins and then add the glass of wine along with the herbs and salt, to taste.
• Cook over a low-medium heat until the meat has cooked through and the vegetables are well-cooked (approx 1 hour).
• Add the cream and stir gently. To thicken, you can either add a thickening agent such as cornflour mixed with milk or a packet of soup or you can remove some of the vegetables, puree them and then return to the pot and mix through.
• Best served hot with crusty bread.

Steps:

• Season the chicken with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
• Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
• Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
• Stir in the cream and season with more salt to taste.
• Serve warm.
• Enjoy!