Chicken Stew

Delicious Chicken Stew Recipes

Chicken Stew with Vegetables
This is a recipe for chicken stew with turnip, peas, carrots, potatoes, corn and seasonings as well as other vegetables.

Ingredients:
2 tbsp vegetable oil
1 roasted chicken (4 up to 5 pounds, cut)
1 ½ c water
2 tsp salt
½ cup broth or sherry
½ tsp pepper
1 c frozen or fresh green peas
8 up to 10 white onions (small, halved)
1 c sliced carrots
1 c diced potatoes
½ c diced rutabaga or turnip
½ c frozen or fresh corn
1/3 c flour blended with ½ c cool water (so as to form a type of paste)

Instructions:
Using a heavy pot or a Dutch oven, heat some oil.
Add some chicken pieces. Make sure all sides become brown.
Add some sherry, water, pepper and salt.
Cover and allow simmering for 45 minutes.
Add some peas, onions, turnip, carrots, corn and potatoes.
Cover and allow simmering for 35 up to 45 minutes again.
Stir in some flour as well as water mixture.
Continue to cook until the stew becomes thick, which will still take 10 minutes.

You can serve this with rice also. Thus, this is good for 6 servings.

Chicken and Sausage Stew
You can serve this chicken stew either with biscuits or cornbread. This is best as a family hearty meal.

Ingredients:
1 tbsp butter
1 chicken (4 lbs, cut)
1 tbsp olive oil
1 large yellow or sweet onion (chopped coarsely)
2 celery ribs (sliced)
2 garlic cloves (minced)
Pinch thyme
1/8 tsp black pepper
½ tsp Cajun seasoning
6 c chicken broth
3-4 medium potatoes (peeled and cut into cubes)
2 carrots (sliced)
1 c pearl onions (used canned or frozen, peeled, drained)
8-12 oz smoked sausage or chicken sausage
2 tbsp butter
Pepper and salt (for taste)
¼ cup flour

Instructions:
Wash the chicken and cut it up.
Pat it dry and remove excess fat.
Heat 1 tbsp butter as well as olive oil using a large Dutch oven or stockpot.
Add onion, celery and chicken. Make sure you make the chicken brown on each side.
Add thyme, broth, black pepper and Cajun seasoning.
Bring the mixture to a boil.
Have the heat reduced to medium then low.
Cover and allow simmering for 45 minutes.
Remove the chicken pieces and allow cooling slightly.
Skim all other visible fat apart from the actual broth.
Add potatoes, onions and carrots onto the broth.
Cover and allow simmering again.
In a small sized saucepan, heat about 2 tbsp of butter on medium to low heat.
Sauté smoked sausages until it is brown.
Stir in approximately ¼ cup of flour until it has mixed well with the fat.
Add sausage mixture to the still simmering stew.
Remove the chicken from the actual bones; chip it add onto the stew.
Bring the chicken stew to simmer again; cover and then, continue to cook until all the vegetables are tender and the stew has thickened.
Add pepper and salt, for the taste.

This can yield 6 up to 8 servings.

Labels: traditional recipe for turkey stew with veg potatoes and dumplings, chicken potato carrot peas recipe, recipe for traditional chicken stew and dumplings using homemade stock, potato chicken stew, potato carrot chicken stew, chicken with potato carrot & turnip recipe, Chicken stew with vegetables (potatoes peas and chicken), bone in chicken stew with vegetables and potatoes, chicken stew with turnips, chicken stew with diced potatoes, filipino chicken stew recipes, frozen diced rutabaga recipe, old fashioned chicken stew, chicken stew recipes, chicken stew, chicken and vegetables stew


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