Best 8 Chicken Stew With Potatoes And Radishes Recipes

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.

POTATO CHICKEN STEW

Steps:

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

CHICKEN STEW WITH POTATOES AND RADISHES

Steps:

• Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8-10 minutes. Transfer chicken to a plate.
• Cook onion in same pot, stirring often, until softened and edges are browned, 8-10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
• Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6-8 minutes. Add stock, potatoes, and chicken and return to a simmer.
• Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75-90 minutes. Remove from heat; taste and add more salt or paprika if needed.
• Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
• Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.

CREAMY CHICKEN STEW

Steps:

• Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
• Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
• Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
• When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

EASY CHICKEN BREAST STEW WITH ONIONS AND CARROTS

Steps:

• Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
• Sauté onions until translucent, add carrots, garlic and half of parsley, sauté for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
• In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
• To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
• Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
• Enjoy!

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
• Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
• Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
• Stir in the cream and season with more salt to taste.
• Serve warm.
• Enjoy!

CHICKEN AND MIXED VEGETABLE STEW

Steps:

• Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
• Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
• Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.

CHICKEN AND POTATO STEW

Steps:

• Season the chicken with salt and pepper; then, coat with flour.
• In a Dutch oven, saute the chicken in butter until golden.
• Add the onions and potatoes on top of the chicken. Slicing the potatoes thinly ensures that they cook thoroughly.
• Top with cheese and cayenne, salt and pepper to taste.
• Add the wine and chicken broth.
• Cover and simmer for 2 hours. Stir occasionally.