Need recipe for chicken stew?

how do i use up all of the chickenNeed recipe for chicken stew?
Your Chicken (Cubed)


Potatoes (Cubed)


Carrots (Chopped)


Leek (Chopped)


Onion (Grated)


1/2 pepper (Thin sliced spears)


Garlic 2 cloves (Crushed)


Glass of white wine


Chicken Stock 3/4 pint


Butter (Two Oxo cubes in size)


Tyme/Parsley t/spoon of both


salt and pepper





Add onion/leek/pepper and garlic to a pan of butter and cook until discoloured and onions are golden.





Add carrots to chicken stock and begin to boil. After 10 mins add potatoes chicken and onions/garlic/peppers and leek. Sprinkle herbs and add small amount of salt and pepper. Add class of wine. Either leave in pan or transfer to a casserole dish and cook for 45 mins at 180c or gas mark 6. If you wish to thicken, use desert spoon of gravy granules and stir.





For best results serve in Giant Yorkshire pudding - cook before casserole!....





2 eggs splash of milk, salt and pepper and 2 desert spoons of plain flower. Whisk until it looks like the texture of a smoothy.





Place pans in oven with a little oil. They need to be as hot as possible...the hotter the better. Add mixture and cook until they rise and look almost done. Remove and add you casserole to oven. 10 minutes before you serve your casserole place yorkshire's back in oven to reheat and give them an extra bit of crunch.Need recipe for chicken stew?
Chicken Stew











Serves 2











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


4 chicken thighs, skinned, boned and cubed


2 tbsp olive oil


1 sweet potato, peeled and cubed


陆 red onion, peeled and finely chopped


1 garlic clove, peeled and finely chopped


100ml/3陆fl oz white wine


110g/4oz shiitake mushrooms, sliced


150ml/录 pint double cream


30g/1oz mixed fresh herbs, chopped


salt and freshly ground black pepper











Method


1. Heat the oil in a medium saut茅 pan.


2. Fry off the chicken for 1-2 minutes to seal.


3. Add the potato and onion and fry for 2-3 minutes.


4. Stir in the garlic and wine and bring to the boil for 2 minutes.


5. Reduce the heat and add the mushrooms. Cook for 2-3 minutes.


6. Pour in the cream and simmer for 2-3 minutes.


7. Fold in the herbs, season and serve.
I'd look for recipes for Chicken fricasee, poule au pot, cockaleekie, and chicken curry, and chicken in red mole sauce.
We love this, ONLY 4 INGREDIENTS plus seasonings. Cooked chicken (I assume you have already cooked your chicken) take it off the bone,take off all the skin. dice and boil red potatoes, mince an onion and add to boiling potato's,add a can of diced tomatoes, do not over cook, or it will get mushy. add the chopped chicken, add seasoning to taste (salt, pepper,garlic, parsley, if you like heat, add a few drops of pepper sauce or Tabasco, what ever you like) Right before serving add a can of creamed corn and heat carefully, it will stick at this point, depending on how thick you want it.This is GREAT. Try it. I've based this on Approx. 1 lb. chicken, 2 cups potatoes, i can tomatoes and one can corn and 1 large onion. You can adjust the ingredients accordingly.
2 tbsp. Goya Olive Oil





2 ounces ham, finely diced





1 medium onion, diced





1 green pepper, diced





2 tsp. Goya Minced Garlic or 4 cloves garlic, minced





1 tsp. dried oregano





2 sprigs of fresh cilantro, chopped





1 3-lb. chicken, cut into pieces





1/2 cup Goya Tomato Sauce





1 bay leaf





12 Goya Spanish Stuffed Olives





1 tsp. Goya Capers





1 tbsp. Goya Vinegar





3 tsp. Goya Adobo All-Purpose Seasoning with Pepper





2 medium potatoes, peeled and cut in 1/2-inch cubes





1 can (15.5 oz.) Goya Sweet Peas, drained, liquid reserved





2 tbsp. Butter (Optional)








1. Heat oil in a pot on medium. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.


2. Add the chicken and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.


3. Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency
Hearty Chicken Stew





4 small onions, quartered


6 cloves garlic, peeled


1 pound carrots, peeled and cut into -2inch chunks


2 pounds chicken thighs, skin removed


Handful thyme sprigs


Kosher salt and freshly ground black pepper


1 1/2 pounds red bliss potatoes, washed and quartered


2 handfuls green beans, trimmed


Hot pepper sauce, to taste





In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.


Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.





Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.





You don't have to use just the thighs, use all the chicken as you are taking the meat off the bones anyways. I use thighs just because they are cheap and have alot of meat.
my wife made chicken stew last nite it was perfecto


she cooked off the chicken put it in the pot with potato's


carrots


parsnips


mushrooms


and cooked it in Campbell's condensed soup #


try it an see
CHICKEN STEW





1.5 lbs cooked chicken (no bones)


1 can chicken broth


1 can vegetable broth


3 cans of water


2 tbsp oil


6 potatoes, chunks


2 stalks celery chopped


1 onion chopped


green beans


yellow beans


carrots


cabbage


peas


corn





In a large pot, saut茅 the celery and onion in oil until soft. Add broths, chicken and water (use chicken broth can to measure 3 cans of water). Bring to a boil, reduce heat to simmer.


Add potatoes. Let simmer for about 30 minutes or until the potatoes are soft. Add vegetables; any favorite will do, frozen or fresh.





Simmer an additional 10 minutes until vegetables are tender.





Serve hot!! with fresh French stick bread.





Corn starch can be added as a thickener, but if you use extra potatoes and lots of vegetables it doesn't really need thickening.





Enjoy!
chicken and dumplings...yumm its the best.


take a whole chicken and cover it in water and boil til done..seperate meat from bone and add 2 chicken bouillon cubes to the water and boil it, add two cans of cream of chicken and one can of cream of brocolli. add the chicken and take some uncooked bisquits and cut them up and throw them in with it...add a small can of condenced pet milk and simmer for ten minutes and its done....yummy!!!
Not really a chicken ';stew'; recipe, but great chicken and noodles.


1 small bag of baby carrots


3-4 stalks of celery cut up (as big/small as you like)


1 small-medium vidalia onion cut up


Garlic salt or powder


Onion salt or powder


Capful of Mrs. Dash original


Parsley


4-6 cubes of chicken bullion


1-2 bags of Reemes Noodles


Leftover chicken


Boil carrots, celery, and onion until almost tender, add chicken bullion, chicken and noodles. Boil about 20 minutes more or until noodles are tender.