Сhicken

5 Simple Chicken Stew Southern recipes

Christopher Robinson

In this article we have collected for you the best recipes for Chicken Stew Recipe Southern among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!

Chicken mull is a traditional dish from North Carolina, upstate South Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter and seasoned with salt, pepper and other ingredients. Traditionally, the stew is served in the late fall and winter months. In northern Georgia, this part of the year is often referred to as “mull season”. Often the term “chicken stew” or “chicken mull” refers to an event or gathering where the dish is served. Wiki

1.Southern Chiken Stew

Southern Chicken Stew

a portion of rice covered with chicken stew and a complete leg of chicken served with carrots and potatoes. Cajun country is the inspiration for this mouthwatering Southern Chicken Stew Recipe. This delicious and hearty stew is the definition of homemade comfort food, and it will make your stomach happy in no time at all.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Servings 8 people

Ingredients
  

  • 1 4lb Whole Chicken, cut into pieces
  • 1 Tablespoon Creole Seasoning
  • 3/4 Cup Canola Oil
  • 1 Cup All Purpose Flour
  • 1 Large Yellow Onion diced
  • 1 Large Stalk Celery diced
  • 1 Large Green Bell Pepper diced
  • 3 Cloves Garlic Minced
  • 6 Cups Chicken Bone Broth
  • 1/2 lb Baby Carrots
  • 4 Large Red Potatoes quartered

Instructions
 

  • Creole Seasoning should be used to season the chicken after it has been cut up.
  • Add a quarter cup of canola oil to a large pot made of cast iron (or a Dutch oven) and place it over medium-high heat. Add the chicken that has been seasoned, and brown it on both sides. Take out and put to one side.
  • Together with the remaining flour, add the remaining canola oil to the saucepan. Maintain a constant stir while cooking until the mixture turns a dark chocolate color. Continuous stirring is necessary to prevent burning. Remove any chicken remnants from the bottom of the pan.
  • Dice the onion, bell pepper, and celery, and then add them to the saucepan after the roux, which is made of oil and flour, has attained the desired color.
  • Cook until the liquid turns translucent. (around 4-5 minutes)
  • After adding the garlic, continue cooking for another two minutes.
  • After adding the chicken broth, give everything a good toss to incorporate.
  • Bring the broth to a boil, then reduce the heat to low and continue to cook, covered, for an additional hour.
  • Put the chicken back into the soup, along with the potatoes and carrots, and stir everything together. After thoroughly stirring, replace the lid. Continue to simmer over a low heat for another hour.
  • Rice or mashed potatoes can serve as the bed for this dish.

Notes

If the chicken stew has not thickened to your satisfaction by the end of cooking, the easiest approach to get the desired consistency is to stir in a little amount of instant mashed potato. This works well, contributes significantly to the meal's thickening and taste, and complements the potatoes that are already present in the dish.
Allow the chicken stew to cool for a few minutes, then skim the surface of the pot to remove any excess fat that may have accumulated as a result of the chicken skin.
You have the option of using either chicken breasts or chicken thighs in this recipe.

Nutrition Facts

8 servings per container

Amount Per Serving
Calories 726
% Daily Value*
Total Fat 44 g 68 %
Saturated Fat 8 g 41 %
Trans Fat 0 g
Cholesterol 116 mg 39 %
Sodium 199 mg 8 %
Total Carbohydrate 48 g 16 %
Dietary Fiber 5 g 21 %
Total Sugars 5 g
Includes – Added Sugars
Protein 35 g 69 %
Vitamin D 0 Вµg 2 %
Calcium 71 mg 7 %
Iron 4 mg 23 %
Potassium 1,316 mg 28 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: high Fiber * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher

Fat 44 g 68 %
Saturated 8 g 41 %
Trans 0 g
Monounsaturated 23 g
Polyunsaturated 11 g
Carbs 48 g 16 %
Fiber 5 g 21 %
Total Sugars 5 g
Added Sugars
Protein 35 g 69 %
Cholesterol 116 mg 39 %
Sodium 199 mg 8 %
Calcium 71 mg 7 %
Magnesium 86 mg 21 %
Potassium 1,316 mg 28 %
Iron 4 mg 23 %
Zinc 3 mg 26 %
Phosphorus 379 mg 54 %
Vitamin A 271 Вµg 30 %
Vitamin C 38 mg 42 %
Thiamin (B1) 0 mg 33 %
Riboflavin (B2) 0 mg 27 %
Niacin (B3) 14 mg 87 %
Vitamin B6 1 mg 76 %
Folate (Equivalent) 106 Вµg 26 %
Folate (Food) 65 Вµg
Vitamin B12 0 Вµg 20 %
Vitamin D 0 Вµg 2 %
Vitamin E 4 mg 28 %
Vitamin K 36 Вµg 30 %

Source: https://thecaglediaries.com/recipes/dinner-recipes/southern-chicken-stew-recipe/

Also interesting about Chicken Stew Southern

What is the difference between chicken fricassee and chicken stew?

The meat in a fricassee is not browned prior to the addition of the braising liquid, which is the characteristic that sets it apart from other types of stews and identifies it as a fricassee rather than a stew. This is the standard method for braising meats. Instead, the meat is slow-cooked in oil or fat at a low temperature, which keeps the color of the flesh white.

What goes with chicken stew?

Broccoli roasted with lemon and pepper.
Lemon Asparagus Almond Dressing.
Lemon-Sesame Green Beans.
Salad.
Fruit Salad.
Applesauce.
Carrots cooked with a chutney glaze.
Rice.

2.Chicken Stew (African-Style)

Chicken Stew (African-Style)

This is not like any other stew you've had. It is simple, fragrant, and tasty, with a thick and creamy sauce that is based on tomatoes. Combine it with hot rice and fried plantains for a satisfying dinner any night of the week. And you'll be eating the most delicious chicken meal you've ever had!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 people

Ingredients
  

  • 3-3½ pound 1.5kg chicken, cut in pieces
  • Salt and pepper to taste
  • 1-2 teaspoons 4-8g Creole seasoning
  • ¼-½ cup 62-125g oil (canola, olive, or vegetable oil)
  • 5-6 Roma tomatoes or 2 cups tomato sauce
  • 1 medium onion sliced
  • 1 tablespoon 8g garlic, minced (3-4 cloves)
  • teaspoon 1.5g dried thyme
  • 1 tablespoon 7g smoked paprika
  • ¼ teaspoon 0.5g curry powder
  • 1 bay leaf
  • 1 tablespoon Maggi or bouillon chicken-flavored
  • 2 cups 475ml water
  • 2 green onion chopped (whites and green parts)
  • 3 tablespoon 12g parsley
  • 1-2 cups 130-250g carrot, sliced

Instructions
 

  • Creole spice, black pepper, and salt should be used to season the chicken. Set aside.
  • After preheating the oil in a big saucepan over medium heat until it is hot, add the chicken and sauté it until it is browned, making sure to move it constantly and scrape any browned parts off the bottom of the pot.
  • Blend the tomatoes, onions, and garlic together if you are using fresh tomatoes.
  • Those who are going to use tomato sauce should cook the onion and garlic until they are soft (4-5 minutes).
  • Pour the tomato mixture (or the sauce, onion, and garlic) into the pot containing the chicken. Then, add the thyme, smoked paprika, curry powder, bay leaf, and bouillon. Bring the mixture to a boil, and then reduce the heat to low and let it simmer until the chicken is tender (the amount of time will vary depending on the chicken). Stir the mixture frequently to prevent it from sticking to the bottom of the saucepan.
  • Carrots, green onions, and chopped parsley should be added. Continue to cook for another five minutes. You may alter the consistency of the stew by adding water or stock.
  • salt to taste according to your own choice. Take out the bay leaf.
  • Serve on rice that has been warmed.

Notes

During the last fifteen to twenty minutes of cooking time, you have the option of including other vegetables, such as potatoes or sweet potatoes, into this recipe.
You may prepare this recipe with bone-in chicken breast if you like. Or you may use a chicken from a rotisserie, but be sure to add it during the final 15 minutes of the cooking time.
Add a little of cayenne pepper if you want more of a kick in your food.
If you are using a slow cooker, start by browning the chicken, then add the onions and tomato mixture. Sauté for around five minutes, then transfer to a slow cooker and cook on high for between three and four hours.
Canola oil is what I used for this dish, and palm oil is not something I would recommend using for it.
Please bear in mind that the nutritional information provided is only an estimate and that the actual values might differ significantly depending on the goods that were utilized.

Amount Per Serving
Calories 699
% Daily Value*
Total Fat 52 g 80 %
Saturated Fat 12 g 58 %
Trans Fat 0 g
Cholesterol 185 mg 62 %
Sodium 1,065 mg 44 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 3 g 12 %
Total Sugars 4 g
Includes – Added Sugars
Protein 48 g 95 %
Vitamin D 0 Вµg 3 %
Calcium 78 mg 8 %
Iron 4 mg 20 %
Potassium 808 mg 17 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: low Carb * keto Friendly * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher

Fat 52 g 80 %
Saturated 12 g 58 %
Trans 0 g
Monounsaturated 26 g
Polyunsaturated 11 g
Carbs 10 g 3 %
Fiber 3 g 12 %
Total Sugars 4 g
Added Sugars
Protein 48 g 95 %
Cholesterol 185 mg 62 %
Sodium 1,065 mg 44 %
Calcium 78 mg 8 %
Magnesium 70 mg 17 %
Potassium 808 mg 17 %
Iron 4 mg 20 %
Zinc 4 mg 33 %
Phosphorus 406 mg 58 %
Vitamin A 420 Вµg 47 %
Vitamin C 19 mg 21 %
Thiamin (B1) 0 mg 18 %
Riboflavin (B2) 0 mg 27 %
Niacin (B3) 18 mg 111 %
Vitamin B6 1 mg 80 %
Folate (Equivalent) 41 Вµg 10 %
Folate (Food) 41 Вµg
Vitamin B12 1 Вµg 32 %
Vitamin D 0 Вµg 3 %
Vitamin E 5 mg 32 %
Vitamin K 64 Вµg 54 %

Source: https://www.africanbites.com/chicken-stew-african-style/

Also interesting about Chicken Stew Southern

What’s the difference between stewed chicken and smothered chicken?

It is prepared by boiling in a stew. In a fricassee, the food is first drenched in sauce or pan-fried, and then it is boiled.

What is chicken francese made of?

The classic Italian meal known as francese was initially prepared with veal but has now been adapted to be served using chicken. It was developed by Italian immigrants in the United States and gained popularity in the New York area. It is composed of chicken cutlets breaded in batter and simmered in a sauce of lemon, butter, and white wine.

3. South african chicken stew

South african chicken stew

Chicken stew prepared in the South African fashion! No complicated ingredients, just the bare necessities, followed by a slow simmer in a dutch oven for two and a half hours, during which time all of the flavors meld into one another to create something that transports you to another era, one in which life on this planet was calmer and more uncomplicated.
Total Time 3 hrs
Servings 3 people

Ingredients
  

  • 6 chicken drumsticks or thighs
  • 1 big onion chopped into half rings
  • 3 medium potatoes peeled and halved
  • 2 carrots cut into 1/2 inch slices
  • 250 ml chicken stock
  • 1 teaspoon freshly minced garlic
  • 1/2 teaspoon freshly minced ginger
  • 1 Teaspoon fresh or powdered Turmeric
  • 1 Tomato quartered
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • Salt and Pepper
  • 1 teaspoon dried Oregano
  • Olive Oil

Instructions
 

  • While the chicken is still in the Dutch oven, give it a couple good grinds of coarse salt and freshly ground black pepper. In a Dutch oven, sear the chicken pieces on all sides over medium heat, then put them aside.
  • After cooking the onions and bay leaves over a medium heat until the onions are just caramelized, add the garlic and ginger and continue cooking for an additional two minutes. Reduce the liquid using chicken stock.
  • Mix well after including the turmeric. Mix everything together after adding a teaspoon of tomato paste.
  • After adding the potatoes, carrots, and tomato quarters, toss in the oregano once more. Place the chicken pieces on top of the veggies, and then use your hands to gently push down on everything until it is all about halfway immersed.
  • Put the cover back on the pot, then turn the heat down to its lowest level. (You should be able to hear it gurgling away happily) After one and a half hours, remove the cap and check to see whether there is sufficient liquid within. If it appears to be dry, add a few drops of water to it.
  • Stay away for still another hour. If there is an excessive amount of liquid, mash up one potato to soak up the excess. After giving it a quick swirl, serve with some crusty bread or rice.

Notes

In the section titled "Equipment," you'll find affiliate links to things that I either use or recommend.
Dutch ovens made of cast iron work the best for this particular recipe.

Nutrition Facts

3 servings per container

Amount Per Serving
Calories 1,154
% Daily Value*
Total Fat 59 g 91 %
Saturated Fat 14 g 71 %
Trans Fat 0 g
Cholesterol 453 mg 151 %
Sodium 2,173 mg 91 %
Total Carbohydrate 54 g 18 %
Dietary Fiber 8 g 34 %
Total Sugars 8 g
Includes – Added Sugars
Protein 97 g 194 %
Vitamin D 0 Вµg 3 %
Calcium 122 mg 12 %
Iron 7 mg 39 %
Potassium 2,431 mg 52 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: high Fiber * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher

Fat 59 g 91 %
Saturated 14 g 71 %
Trans 0 g
Monounsaturated 28 g
Polyunsaturated 11 g
Carbs 54 g 18 %
Fiber 8 g 34 %
Total Sugars 8 g
Added Sugars
Protein 97 g 194 %
Cholesterol 453 mg 151 %
Sodium 2,173 mg 91 %
Calcium 122 mg 12 %
Magnesium 165 mg 39 %
Potassium 2,431 mg 52 %
Iron 7 mg 39 %
Zinc 10 mg 93 %
Phosphorus 993 mg 142 %
Vitamin A 433 Вµg 48 %
Vitamin C 55 mg 61 %
Thiamin (B1) 1 mg 56 %
Riboflavin (B2) 1 mg 89 %
Niacin (B3) 28 mg 176 %
Vitamin B6 3 mg 196 %
Folate (Equivalent) 78 Вµg 19 %
Folate (Food) 78 Вµg
Vitamin B12 3 Вµg 108 %
Vitamin D 0 Вµg 3 %
Vitamin E 4 mg 24 %
Vitamin K 40 Вµg 33 %
See also:  5 Easy Chicken Hearts Recipes

Source: https://www.thenomadiccook.com/chicken-stew-recipe-south-africa/

Also interesting about Chicken Stew Southern

Do I cook potatoes before adding to stew?

Before adding the cubes to the saucepan, give them a quick rinse, and then let them simmer for about a half an hour, or until they have reached the desired tenderness. If you overcook potatoes before adding them to a stew, the potatoes will become mushy, and they will easily dissolve into the other components in the pot.

What is Marsala sauce made of?

Marsala wine is the essential component of the sauce, and a normal recipe calls for it to be included alongside ingredients like onions, garlic, herbs, mushrooms, heavy cream, oil, or butter. The wine is often utilized as a demiglaze or is added at the very end of the cooking process.

4.Easy Southern Chicken Divan Casserole

Easy Southern Chicken Divan Casserole

An classic and much-loved southern dish, Easy Southern-Style Chicken Divan Casserole has been around for decades and is a casserole that is prepared in the style of the south. It is loaded with succulent chicken, crunchy broccoli, and the most amazing homemade cheese sauce you can imagine. The preparation is simple, and the dish exemplifies the concept of a comfort food.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 people

Ingredients
  

  • 1 chicken deli-roasted skin, and bones removed, about 3 cups chopped chicken
  • 2 large stalks broccoli cut into bite-size pieces
  • 3 tsp kosher salt divided
  • 6 Tbsp butter divided
  • 1/3 cup all-purpose flour
  • 1 2/3 cups chicken broth
  • 1/3 cup white wine or cream sherry may substitute chicken broth
  • 16 oz sour cream
  • 1 1/2 cups extra-sharp white cheddar cheese shredded divided (6 oz)
  • 1 Tbsp fresh lemon juice
  • 1/8 tsp curry powder optional
  • 1 cup panko bread crumbs

Instructions
 

  • Turn the oven temperature up to 350 degrees.
  • Bring a big saucepan of water to a boil, then stir in the equivalent of two tablespoons' worth of salt. After the water has come to a boil, add the broccoli and continue cooking for another three minutes. Take it off the stove and drain it. Set aside.
  • Melt 4 tablespoons of butter in a large pan over medium heat. After the butter has melted, add one teaspoon of salt and the flour to the pan. Whisk, then continue cooking for another two minutes while stirring regularly.
  • After adding the chicken broth and the wine, whisk the mixture continually to combine the ingredients. Cook for three minutes, stirring occasionally, or until the mixture has thickened.
  • After lowering the heat to a low setting, stir in the sour cream as well as one cup of grated cheese. Continue to stir the mixture until the cheese has melted and it is completely smooth.
  • After taking the pan off the heat, add the chicken, broccoli, lemon juice, and curry powder if you're using it. Be sure that everything is incorporated by thoroughly mixing the ingredients. Pour this mixture into a baking dish that is 9 by 13 inches and has been coated with a cooking spray that prevents sticking.
  • In a separate bowl, melt the remaining two tablespoons of butter. To the melted butter, add the panko bread crumbs and the remaining half cup of shredded cheese. Combine thoroughly.
  • Scatter this mixture over the top of the casserole, then bake it uncovered for about 30 minutes, or until the topping is golden brown and the center is bubbling.

Notes

If you would rather cook the broccoli in the microwave, place it in a bowl that is safe to put in the microwave, and then add three tablespoons of water on top of the broccoli. Microwave on high for three minutes, or until the broccoli is cooked but still somewhat crunchy. Cover with a plate.
Continuous whisking is the key to achieving a silky smooth consistency in a sauce. If you notice any lumps, continue whisking the mixture until the lumps disappear.
You can, if you so want, use chicken broth in place of the white wine in this recipe.
Because it makes eight servings, this dish is perfect for feeding a big group of people or a large family. If, on the other hand, you have a smaller family like mine, it is simple to split the ingredients into many smaller meals, bake one of them, and then freeze the remaining portions.
This casserole may be prepared up to a day in advance, and all it need to be ready to eat is a quick bake in the oven when the time comes.
If you have any leftovers, they taste just as excellent or even better the next day, and a casserole that has not been baked may be refrigerated for up to three months without losing its quality.
For this dish, I recommend using fresh broccoli; but, in a pinch, frozen broccoli may be used instead. It is not necessary to prepare it in any way by cooking or steaming it first. Simply put it to the dish while it is frozen, then bake it according to the instructions. You are going to need at least 20 plus ounces of chunks of frozen broccoli.
If you would rather prepare the chicken yourself, you can find a link to the recipe for my Easy Roasted Bone-In Chicken Breast here. This is the method that I normally employ. After that, I put the bones aside so that I may prepare the stock.
If you would want to create your own chicken stock, have a look at this recipe for a simple homemade chicken stock that I have provided. To ensure that nothing is thrown out, this is an excellent method to recycle any leftover chicken or chicken bones.
There are many who prefer to serve this meal on top of rice. Although I often serve it on its own with a side salad, I thought it would be helpful to provide you with both options.

Nutrition Facts

8 servings per container

Amount Per Serving
Calories 678
% Daily Value*
Total Fat 51 g 78 %
Saturated Fat 23 g 114 %
Trans Fat 1 g
Cholesterol 188 mg 63 %
Sodium 838 mg 35 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 2 g 7 %
Total Sugars 4 g
Includes – Added Sugars
Protein 38 g 77 %
Vitamin D 1 Вµg 5 %
Calcium 265 mg 26 %
Iron 2 mg 13 %
Potassium 602 mg 13 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

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Nutrition claims: low Carb * sugar Conscious * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free

Fat 51 g 78 %
Saturated 23 g 114 %
Trans 1 g
Monounsaturated 17 g
Polyunsaturated 6 g
Carbs 17 g 6 %
Fiber 2 g 7 %
Total Sugars 4 g
Added Sugars
Protein 38 g 77 %
Cholesterol 188 mg 63 %
Sodium 838 mg 35 %
Calcium 265 mg 26 %
Magnesium 55 mg 13 %
Potassium 602 mg 13 %
Iron 2 mg 13 %
Zinc 3 mg 29 %
Phosphorus 442 mg 63 %
Vitamin A 305 Вµg 34 %
Vitamin C 46 mg 51 %
Thiamin (B1) 0 mg 18 %
Riboflavin (B2) 1 mg 39 %
Niacin (B3) 12 mg 74 %
Vitamin B6 1 mg 53 %
Folate (Equivalent) 67 Вµg 17 %
Folate (Food) 53 Вµg
Vitamin B12 1 Вµg 35 %
Vitamin D 1 Вµg 5 %
Vitamin E 2 mg 10 %
Vitamin K 53 Вµg 44 %
See also:  5 Simple Spicy Grilled Chicken Sandwich Recipes

Source: https://www.gritsandpinecones.com/easy-southern-style-chicken-divan/

Also interesting about Chicken Stew Southern

What does Divan mean in chicken divan?

The Chicken Divan is a casserole dish that is often made with chicken and served with broccoli and Mornay sauce. It was given its name after the restaurant in New York City’s Chatham Hotel where it was first served as the establishment’s signature dish in the early decades of the twentieth century. The restaurant was known as the Divan Parisien.

Can I substitute fresh broccoli for frozen in a casserole?

You may use fresh broccoli in place of the frozen broccoli in this recipe. Cooking time for fresh broccoli will be somewhat longer than that required for frozen broccoli. The amount of time required to cook broccoli is also dependent on the size of the pieces that are chopped from the head. You should simmer the broccoli for a longer period of time if you like it to be on the softer side.

5. Chicken Stew

Chicken Stew

Recipe video above. Chicken that has been slow cooked to get incredibly soft flesh and outrageously crispy skin, then covered in a sauce that resembles gravy and is mouthwateringly wonderful. Because of the potato, carrots, celery, and onion, this dish is rather full; as a result, you won't need any additional sides with it, unless you want some crusty bread to dip in the sauce. Make this in a big pot that can go in the oven, or if you don't have one, check the notes for an alternative.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Servings 5 people

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 kg / 3lb bone in skin on chicken thighs and drumsticks (6 to 8 pieces)
  • Salt and pepper
  • 2 onions halved and cut into wedges
  • 2 garlic cloves minced
  • 3 large carrots cut thick end into 1.5cm / 3/5" pieces, thin end 2.5cm/1"
  • 4 celery stalks cut into 2cm / 4/5" chunks
  • 1/2 cup 125 ml white wine (or water)
  • 3 tbsp 35g flour
  • 3 cups 750 ml chicken broth , low low sodium
  • 2 tbsp tomato paste
  • 2 tsp Worscestershire sauce
  • 3 sprigs thyme or 1 tsp dried thyme (or other herb)
  • 2 bay leaves dried or fresh
  • 600 g / 1.2lb baby potatoes halved (quarter large ones)
  • Serving optional:
  • Fresh thyme or parsley chopped
  • Warm crusty bread

Instructions
 

  • Turn the temperature up to 180 degrees Celsius (350 degrees Fahrenheit) in the oven.
  • Prepare the oil by heating it in a large saucepan over high heat. While the chicken is browning, season it with salt and pepper and let it get a light golden color on both sides. Remove from pot. (If your pot isn't big enough, you may need to do this in two batches.)
  • If there is an excessive amount of oil in the saucepan, remove part of it. Mix in the garlic and onion. Continue to cook for another 2 minutes, or until the onion becomes transparent.
  • After adding the carrots and celery, continue to simmer for another minute.
  • Add wine. While stirring, scrape the bottom of the pan to remove any brown bits that have settled to the bottom. Cook for one minute, until most of the liquid has evaporated.
  • Spread flour evenly across the surface, then whisk it.
  • To the pot, add some thyme, bay leaves, tomato paste, and Worcestershire sauce. Stir to dissolve tomato paste.
  • Place the chicken on top, being sure to maintain the skin as high above the level of the liquid as possible.
  • Once it reaches a simmer, cover it. Bake for 45 minutes.
  • Remove from oven, remove lid. After you've added the potatoes and pushed them down into the liquid, rearrange the chicken so that it sits on top (for lovely crispy skin).
  • Place back in oven without the cover for a further 40 minutes, until the chicken skin is deep golden in color and very crispy, the potatoes are tender, and the sauce has thickened.
  • Taste the sauce, then season it to your liking with salt and pepper.
  • Serve with warm crusty bread on the side for dipping in the sauce, or go all out with garlic bread for an even more authentic experience. Garnish with more fresh thyme leaves or parsley as desired. This step is optional.

Notes

If you do not have a big pot that is ovenproof, you may complete the entire recipe up until step 7 on the stove, and then transfer everything to a baking pan to finish cooking. Continue with the recipe as is.
The following is the nutrition information for one serving, assuming there are six servings total and that all of the sauce is consumed. The fat content is far larger than it ought to be since it does not take into account the fat that is removed from the skin during browning. If you take off 2 tablespoons of the fat, each serving will have around 640 calories and 27 grams of fat once the adjustment has been made.

Nutrition Facts

5 servings per container

Amount Per Serving
Calories 948
% Daily Value*
Total Fat 56 g 86 %
Saturated Fat 15 g 74 %
Trans Fat 0 g
Cholesterol 307 mg 102 %
Sodium 1,782 mg 74 %
Total Carbohydrate 46 g 15 %
Dietary Fiber 8 g 30 %
Total Sugars 9 g
Includes – Added Sugars
Protein 60 g 120 %
Vitamin D 0 Вµg 2 %
Calcium 137 mg 14 %
Iron 6 mg 33 %
Potassium 1,762 mg 37 %

*Percent Daily Values are based on a 2,000 calorie diet.

 

Show more information about calories

Nutrition claims: mediterranean * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * kosher

Fat 56 g 86 %
Saturated 15 g 74 %
Trans 0 g
Monounsaturated 24 g
Polyunsaturated 11 g
Carbs 46 g 15 %
Fiber 8 g 30 %
Total Sugars 9 g
Added Sugars
Protein 60 g 120 %
Cholesterol 307 mg 102 %
Sodium 1,782 mg 74 %
Calcium 137 mg 14 %
Magnesium 128 mg 31 %
Potassium 1,762 mg 37 %
Iron 6 mg 33 %
Zinc 5 mg 47 %
Phosphorus 661 mg 94 %
Vitamin A 468 Вµg 52 %
Vitamin C 48 mg 53 %
Thiamin (B1) 0 mg 38 %
Riboflavin (B2) 1 mg 57 %
Niacin (B3) 19 mg 118 %
Vitamin B6 2 mg 134 %
Folate (Equivalent) 72 Вµg 18 %
Folate (Food) 72 Вµg
Vitamin B12 2 Вµg 79 %
Vitamin D 0 Вµg 2 %
Vitamin E 2 mg 12 %
Vitamin K 31 Вµg 25 %

Source: https://www.recipetineats.com/chicken-stew/

Also interesting about Chicken Stew Southern

Can you put raw chicken in a stew?

The short answer is yes, but it may not be the wisest course of action in all circumstances (via Miss Vickie). According to the Centers for Disease Control and Prevention (CDC), even though chicken may be the most popular type of meat in the United States, it frequently carries potentially harmful germs such as Salmonella and Campylobacter.

What is chicken stew meaning?

a stew that is cooked with chicken is called a chicken stew. Pieces of chicken or other meat are braised in sauce with vegetables like carrots and onions and served with noodles or dumplings in a dish known as fricassee.

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