Vegetable Chicken Stew Recipes

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:

• Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

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:

• 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.