One Pot Chicken Stew. Recipe by Always Yummy!
Chicken Stew with potato and vegetables seasoned with spices and herbs – an excellent and hearty family dinner or main course for festive table.
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✅ Ingredients:
• boneless chicken thighs – 2 lb /900 g
• bulb onion – 9 oz /250 g
• carrot – 12 oz /350 g
• celery – 3 stalks
• fresh frozen peas – 4 oz /100 g
• frozen green beans – 4 oz /100 g
• chopped garlic – 4 cloves
• butter – 2 oz /50 g
• flour – 2 tbsp
• chicken broth or water – 4 cup /1 l
• potato – 17 oz /500 g
• italian seasoning blend – 1 tsp
• thyme – 3 sprigs
• 1 bay leaf
• chopped parsley – 2 tbsp
• salt – 1½ tsp
• ground black pepper- ½ tsp
• vegetable oil – 2 tbsp
✅ You will need:
• saucepan
• carving board
• bowl
????Preparation:
1. Heat 2 tbsp of vegetable oil in a saucepan and fry the chicken by two equal parts over high heat for 3-4 minutes.
2. Replace the chicken to a bowl and fry the bulb onion, garlic, carrot and celery over medium heat for 3-4 minutes.
3. Add the butter, wheat flour and stir.
4. Add the chicken, potato, thyme sprigs, Italian seasoning, bay leaf, salt, pepper, green peas and beans, chicken broth or water to the fried vegetables and stir.
5. Braise the chicken with a lid covered for 30 minutes over low heat.
6. Switch off the heat and sprinkle your chicken braised with potato and vegetables with the chopped parsley.
❗️Advices:
1. If you like a sour taste you can add cucumber pickles.
#recipe
This Chicken Casserole From 1830 Will Leave You Speechless |Real Historic Recipes|
You might be among the first in 200 years to lay your eyes upon this dish. This is a tad complicated, and certainly expensive, but wow did it taste good. Let's follow the recipe as it was written in 1830 and see what we get!
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Chicken Stew!
We're craving stews in our house, what can I say? It's wet and windy and after the school run we're all looking forward to sitting down together and tucking in to this simple yet very tasty chicken stew.
Time: 45 mins
Serving: 6
1 red onion, finely chopped
Two carrots, finely chopped
2 sticks of celery, finely chopped
500g baby potatoes, halved
300g mushrooms, halved
450ml chicken stock
500g chicken thighs, skinless and boneless
Olive oil, for frying
25g butter
1 tbsp plain flour
Fresh thyme
Sea salt & freshly ground black pepper
To serve:
Chives, finely cut
1. Season the chicken and fry in a high sided pan in some olive oil over a high heat until brown on both sides. Remove to a plate and set aside.
2. Add the butter to the same pan and fry off the onion, carrots and celery until soft.
3. Turn down the heat to low and add the flour and stock, mixing well. Turn the heat back up to a steady simmer and let the sauce thicken.
4. When the sauce has thickened, add the chicken, potatoes and mushrooms to the pot. If needed, add water to cover the chicken and potatoes.
5. Bring the pot to a boil, cover with a lid and cook until the potatoes are tender and the chicken is cooked through.
6. When ready to serve, sprinkle with chives and enjoy!
One Pot Chicken and Orzo
This one pot Chicken and Orzo is a perfect midweek meal and can be made in 35 minutes start to finish! We brown the orzo first, like one would do with rice for a rice pilaf. Get the full printable recipe here:
Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️
#Asmr #SoftlySpoken #Cooking
Link to Recipe:
Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
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