Best Rosalias Chicken Stew With Vegetables Recipes

MEDITERRANEAN-STYLE CHICKEN STEW RECIPE

Steps:

• Pat the chicken dry and season on both sides with Kosher salt and black pepper.
• In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
• In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
• Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
• Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

CHICKEN STEW WITH VEGETABLES

Steps:

• Gather the ingredients.
• Pat chicken with paper towels to dry.
• Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven . Sprinkle with salt and pepper.
• Add tomatoes and tomato liquid.
• Add garlic to chicken stock and pour over ingredients in casserole.
• Add bay leaves and sprinkle with dill and thyme .
• Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
• Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
• Cover and cook on low for about 6 to 8 hours.

HEALTHIER CHICKEN VEGETABLE STEW

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.

CHICKEN AND VEGETABLE STEW

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.