Best 3 Chicken And Root Vegetable Stew Recipes

The symphony of flavors that dance on the palate when chicken and root vegetables harmoniously converge in a delectable stew is a culinary masterpiece that deserves its rightful place at the epicenter of comfort food. This medley of wholesome ingredients, each contributing its unique charm, orchestrated with aromatic herbs and spices, results in a hearty and soul-satisfying dish that warms the cockles of the heart on a chilly evening. Whether you're a novice cook or a seasoned chef, embarking on this culinary adventure will unveil a world of culinary delights, promising to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW

Moroccan-Style Chicken and Root Vegetable Stew image

Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga
2 cups canned low-salt chicken broth
1/4 cup dried currants or raisins
1 cup drained canned diced tomatoes
Chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

CHICKEN AND ROOT VEGETABLE STEW

Chicken and Root Vegetable Stew image

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
12 chicken thighs, well trimmed
2 cups chopped onions
6 garlic cloves, chopped
1 cup dry white wine
1/4 cup plus 2 tablespoons chopped fresh marjoram
2 large boiling potatoes, peeled, each cut into 12 pieces
3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 large parsnips, peeled, cut into 1/2-inch-thick rounds
2 medium rutabagas, peeled, cut into 1 1/2-inch pieces
2 medium turnips, peeled, cut into 1 1/2-inch pieces
5 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons cornstarch

Steps:

Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW

Babushka's Slow Cooker Root Vegetable and Chicken Stew image

This is a really tasty, mostly hands-off recipe, great for using holiday leftovers and a good hearty meal. Freeze leftovers for a later date.

Provided by Alarowitz

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 8h

Yield 10

Number Of Ingredients 16

Ingredients

2 ½ pounds skin-on, bone-in chicken thighs
1 yellow onion, coarsely chopped
1 red onion, coarsely chopped
4 stalks celery with some leaves, coarsely chopped
4 medium red potatoes - peeled, halved, and cubed
1 rutabaga - peeled, halved, and cubed
2 medium turnips - peeled, halved, and cubed
2 medium carrots, peeled and sliced
1 ½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
1 teaspoon herbes de Provence
1 teaspoon onion powder
1 teaspoon garlic powder
freshly ground black pepper
1 (32 fluid ounce) container vegetable broth

Steps:

Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
Cook on Low for 7 hours, gently stirring every few hours if desired.
Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g

Tips:

For a richer flavor, brown the chicken pieces in a large skillet over medium heat before adding them to the pot.
If you don't have time to brown the chicken, you can skip that step. The stew will still be delicious.
Use a variety of root vegetables for a more flavorful stew. Some good options include carrots, potatoes, parsnips, turnips, and rutabagas.
Add some fresh herbs, such as thyme, rosemary, or sage, to the stew for extra flavor.
Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

This chicken and root vegetable stew is a hearty and flavorful meal that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this stew a try.