Sign Up for the Recipe Publishing Newsletter


Custom Search



A Simple Chicken Stew Recipe

If you are new to cooking or do not feel like making a complicated dish and you want to make a simple chicken stew recipe, this is a good recipe to try. You can keep it basic or make it creamy by adding half-and-half if you want to. The half-and-half will thicken the sauce without a fuss if you like thicker stews. This delicious chicken stew recipe, like many other chicken stew recipes, features a variety of tasty vegetables such as mushrooms, celery, carrots, and onions.

The chicken for this chicken stew is cooked first to make it golden brown, which seals in the juices and keeps it moist. The onions, carrots, and celery add a lot of flavor to the dish, since they go so well with chicken. The mushrooms can be any kind you like. Button and crimini mushrooms add some texture and flavor, but Portobello and shiitake mushrooms really boost the flavor. Choose your favorites. Canned mushrooms do not offer much in flavor or texture. They are usually overcooked and rubbery. Always add fresh mushrooms when you can.

This is a very simple dish to make and the resulting chicken stew is well worth the minimal effort it takes. Serve it up for lunch or dinner with buttermilk biscuits or cornbread for a rustic meal. Dinner rolls also work well. Leftovers should be refrigerated. You can warm them gently on the stove the next day for another meal or just for a savory snack.

Easy Chicken Stew

Ingredients -

3 to 4 lbs chicken parts
3 tablespoons flour
2 cups chicken broth
2 stalks celery, sliced
Salt and pepper
2 cups mushrooms, sliced
3 carrots, peeled and sliced
2 tablespoons butter
1 ½ cup chopped onions
¼ - ½ cup half and half (optional)

Preparation:

Rinse the chicken and pat it dry.

Season with salt and pepper.

Heat the butter in a heavy pan over a medium heat and add the chicken parts.

Cook the chicken until lightly browned all over.

Take the chicken out of the pan and put the onion in, cooking it for about 5 minutes until tender.

Stir in the flour and cook for another minute.

Stir in the broth and, stirring all the time, bring to the boil.

Add the vegetables and check the seasoning.

Add the chicken pieces again and simmer, tightly covered, for 20 to 30 minutes or until the chicken is cooked.

Stir in some half and half for a creamier flavor.

(Serves 6)



Copycat Recipes