Skillet Chicken Stew Recipes

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

Steps:

• Cut chicken into bite size pieces, about 1".
• Salt and pepper chicken and dredge in flour.
• In a large skillet, melt the butter and brown chicken.
• Add onion and garlic and cook until softened.
• Stir in potatoes and carrots.
• Add flour and stir, then add broth and bring to a boil.
• Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.
• Stir in peas and heat through.

Steps:

• Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. Remove from skillet once browned.
• In the drippings, cook the mushrooms, carrots, and celery over medium heat until browned. Add the potatoes, chicken broth, salt and thyme.
• Return chicken to the skillet and heat to boiling. Reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the chicken is tender.
• Skim the fat from the liquid in the skillet. In a cap combine the flour and water, stir into the skillet. Bring to a boil, stirring until thickened. Serve.

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

Steps:

• Heat 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing, the onions and ham to skillet; cook 2 min. or until onions are tender, stirring frequently. Add squash and broth; stir. Bring to boil. Reduce heat to medium-low; simmer 10 min. or until squash is tender, stirring occasionally. Add beans, apples, 2 Tbsp. of parsley and chicken; stir. Cover; simmer 10 min. or until chicken is cooked through and apples are crisp-tender.
• Sprinkle with remaining parsley just before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
• Set an oven-proof skillet on high heat. When hot, add 1 tablespoon oil and chicken. Cook until well seared, about 3 minutes per side. Remove chicken to a plate and reduce heat to medium.
• Add remaining 1/2 tablespoon oil, then add garlic, thyme, and rosemary. Bloom spices together for 1 minute. Pour in chicken broth, then add sun-dried tomatoes, and finally the cream. Stir well and then blend in Parmesan cheese. Bring to a light simmer. Add chicken back to the pan.
• Transfer to the preheated oven and bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.

Steps:

• Heat 1/4 cup dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. or until lightly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Cook onions in remaining dressing in same skillet 3 min. or until crisp-tender, stirring occasionally. Add next 4 ingredients; bring to boil. Cover. Reduce heat to medium-low; simmer 8 to 10 min. or until potatoes are tender.
• Add beans, ham and chicken; cover. Simmer 5 min. or until chicken is done. Stir in parsley just before serving.