Twenty Minute Chicken Stew Recipes

Steps:

• Remove skin and trim fat from chicken. If using leg quarters, cut chicken into serving-size pieces. (Each chicken leg should yield about four pieces.) If using thighs, you can leave them whole.
• Make the marinade: In a food processor or blender combine salt, clove, Worcestershire sauce, tomato paste, ketchup, garlic, allspice, ginger, onion, scallions, whole bay leaf, culantro or cilantro, whole thyme sprigs, vinegar and Scotch bonnet pepper. (You should have about 2 cups marinade.)
• In a large bowl, combine chicken and marinade, ensuring all chicken pieces are coated. Refrigerate for a minimum of 2 hours. (For best results, marinate overnight.)
• Heat oven to 325 degrees, and keep the chicken close to the stove. In an oven-safe pot large enough to hold the chicken comfortably (such as a Dutch oven), add oil and 3 tablespoons sugar and heat over medium until the sugar starts foaming and eventually changing color; this is the beginnings of your caramel. Cook until caramel is a rich, very dark brown, but not burned. (The caramel may start smoking as it darkens.)
• Quickly add chicken pieces to the pot, moving them around until they are fully coated with caramel. Add any remaining marinade in the bowl to the pot. Dust chicken with flour to fully coat pieces. At this point there shouldn't be much liquid in the pot; it should have a thick, pasty consistency. If any liquid remains, sprinkle more flour over the chicken.
• Add enough water to cover 3/4 of the chicken. (The tops of the pieces should barely peek out of the water.) Stir to incorporate all ingredients. Cover pot, transfer to oven and bake for 35 to 40 minutes.
• Check chicken for doneness. Once chicken is cooked, taste and add salt if necessary. Add remaining 1 tablespoon sugar to balance flavor.
• Let stew rest for about 30 minutes before serving, or make it ahead and store it in the fridge for the following day; stew chicken tastes even better the day after. Serve with rice (or other grain, such as quinoa) and beans.

Steps:

• Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, leeks, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.
• Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.
• To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.