PRESSURE-COOKER SPRING-THYME CHICKEN STEW
During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.
Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 699mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
EASY CHICKEN STEW
Make this healthy chicken stew - it's simple and perfect for a filling family supper. Our easy, low-fat recipe is delicious served with a warm cheese scone
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
- Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it's still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
- Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.
Nutrition Facts : Calories 354 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
SPRING CHICKEN IN A POT
Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
- Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SPRING CHICKEN STEW
Make this comforting chicken stew with seasonal vegetables to feed the whole family
Provided by Esther Clark
Categories Dinner
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat the oil in a large flameproof casserole over a high heat and fry the chicken for 5-7 mins until golden all over. Remove to a plate and set aside.
- Melt the butter in the same pan, then reduce the heat to medium and fry the onion and carrots for 5 mins until just starting to soften. Sprinkle in the flour and cook for 2 mins more. Slowly add the stock, stirring as you go. Add the mustard and vinegar and cook over a low-medium heat for 30 mins, stirring regularly. Season to taste, then add the peas and cook for 5 mins more. Stir in the cream.
- Make the dumplings by mixing the flour with the baking powder, suet or butter, chives (if using) and ½ tsp salt. Swiftly stir in 8-10 tbsp water using a cutlery knife, then bring the dough together using your hands - it should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like. Nestle the dumplings on top of the stew, then cover with the lid and cook for 15 mins over a gentle simmer. Remove the lid and slide the pan under a hot grill for 5-10 mins until the dumplings are puffed up and golden brown. Ladle into bowls to serve.
Nutrition Facts : Calories 534 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.91 milligram of sodium
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