Rotisserie Chicken Veggie Stew Recipes

Steps:

• Rub olive oil on the trussed chicken, season with rosemary leaves, sea salt, and black pepper. Put onto the rotisserie spit being careful to tighten the wing nuts so the chicken doesn't slip during cooking. If a rotisserie isn't available, roasting the chicken in a 350 degree oven and turning every 30 minutes will have a similar result.
• In either case, put the vegetables into a roasting pan, toss with olive oil and season with sea salt and pepper. If using an oven, put the chicken on a roasting rack over the pan. If using a rotisserie, position the chicken on the spit so its juices will drip onto the vegetables.
• Every 30 minutes, toss the vegetables for uniform cooking.
• Cook for 2 hours or until the legs move easily, remove, lay a piece of aluminum foil over the chicken to let it rest 5 minutes. Put the vegetables on a plate and either lay the whole chicken on top or, what I prefer for ease-of-serving, cut apart the chicken and slice the breast pieces.

Steps:

• Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
• Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
• Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
• Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Steps:

• separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.

Steps:

• Rinse the chicken well under cold running water and pat dry with paper towels. Season generously with salt and pepper. In a large heavy skillet, heat the olive oil over medium/high heat. Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole. Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden. Transfer them to the casserole with the chicken. Place the potatoes around the edges of the casserole and again season with salt and pepper. Add the bay leaf.
• Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine. Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes. Pour the wine over the chicken, add the stock and bring up to the boil. Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done. Check the pan occasionally to make sure the liquid is kept at a slow simmer. If it boils the chicken will be tough.
• Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf.
• To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste. Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste. Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid. Simmer until the sauce is reduced to about 3 cups, and taste for seasoning. Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through. Serve in the pan, sprinkled with the egg whites.

Steps:

• In crock pot, mix soups and water until smooth.
• Add remaining ingredients, making sure potatoes are on the bottom.
• Cook on low 6-8 hours or high for 4-6 hours.

Steps:

• Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
• Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
• Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.