chicken stew

"Michael Snow" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a good chicken stew recipe Michael

Prepare yourself for the barrage of [censored] telling you to
use Google, then chiding you and calling you names for
using a Webtv.

Michael Snow said:

I need a good chicken stew recipe Michael

Pretty simple. Boil some bone-in chicken (I tend to use cut
up chicken, not just chicken breasts) in enough water to
cover, about 30 minutes until the chicken is tender. Now,
you want to add some things to that water. An onion, a
chopped carrot, a couple of diced stalks of celery, salt &
pepper. You're making a very basic broth.

Remove the cooked chicken with a slotted spoon and set it
aside to cool. Skim the fat off the broth and then strain
out the cooked veggies; they're done.

Now, remove the chicken skin and then tear the chicken meat
into pieces and add it back to the broth. At this point, add
chopped veggies of your choice for the stew - carrots,
potatoes, celery, turnip, whatever. Bring the mixture to a
slow boil. Reduce the heat and cook until the vegetables are
tender, about 30 minutes.

When I make chicken stew I like to add drop dumplings on the
top. It helps to thicken the stew and also makes a nice
addition. You can use a basic recipe like the one below:

Stew Dumplings

1-1/2 c. all purpose flour 2 tsp. baking powder
3/4 c. milk 3 Tbs. vegetable shortening
4/4 tsp. salt

Blend together the flour, baking powder and salt in a mixing
bowl. Cut the shortening mixture into the flour mixture.
Stir in the milk until moistened. Drop by teaspoonfuls into
bubbling soups and stews (do not stir
in). Cook 10 minutes covered; remove the cover from the pan
and cook another 10 minutes uncovered.

I remove these with a slotted spoon to the serving bowls and
spoon the stew over the top.

Any questions, just ask or email me 🙂

Jill

Michael said:

I need a good chicken stew recipe

Cut up a chicken. Sprinkle it with salt and sugar and let it
sit in the refrigerator for an hour. Rinse chicken.

Heat canola oil in a pot over medium-high heat. Add a layer
of chicken pieces, skin-side down. Grind black pepper over
the top. Cook 4 minutes, turn chicken, and cook another 4
minutes. Remove chicken pieces to a bowl. Repeat browning
with remaining chicken pieces.

When all chicken pieces are browned, add chopped onion,
celery, and carrots. Lower heat to medium and cook, stirring
occasionally, for 5 minutes. Remove the chicken meat from
the bones. Remove the vegetables from the pot and put them
in a bowl with the chicken meat.

Increase heat to medium-high, and make sure there's still a
bit of oil in the pan. (If necessary, add a tablespoon of
oil.) Sprinkle two tablespoons of flour into the pan and
whisk vigorously until the flour starts to brown. Slowly add
a cup of chicken stock and a quarter-cup of sherry, whisking
continuously to dissolve the lumps that will form. Scrape
the bottom of the pot to remove the browned bits.

When the pot has been thoroughly scraped and no lumps
remain, slowly add another three cups chicken stock.
Return the chicken and vegetables to the pot; cook another
fifteen minutes or so to marry the flavors and finish
cooking the chicken. Remove from the heat and stir in a
half-cup of cream.

Serve immediately with noodles or potatoes.

Bob

jmcquown said:

Michael Snow said:

I need a good chicken stew recipe Michael

When I make chicken stew I like to add drop dumplings on
the top. It helps to thicken the stew and also makes a
nice addition.

I should have added, if you don't want dumplings, you can
thicken the stew any number of ways. You can create a slurry
with cornstarch, about 2-3 Tbs. cornstarch to 1-1-1/2 Tbs.
cold water, blended together in a bowl or measuring cup.
You'll be surprised how little water it takes to blend
cornstarch. Slowly stir this mixture into the hot stew and
continue to cook it for a few minutes until it is thickend
to your liking. Alternatively, you could use more expensive
arrowroot to do the same thing.

Flour and water can be blended to thicken a stew, but unless
you are careful it can cause lumps of uncooked flour which
are simply unpalatable.

Another choice is to stir in some whipping cream or half &
half and a tablespoon of whole cream butter. I tend to
avoid this method because it tastes so good but is soooo
filled with fat!

Good luck; whatever recipe you follow, please let us know
how your chicken stew turns out.

Jill

On Fri, 16 Apr 2004 23:07:47 -0400, [email hidden] (Michael

Snow) said:

I need a good chicken stew recipe Michael

Chicken( easier if you use already boned chicken, but
maybe tastier if you cook a whole chicken first, cool it,
and debone it.) Onions Carrots Mushrooms Potatoes Salt
maybe pepper.

Cook everything together in a slow cooker, except the
carrots and potatoes.

A couple of hours before it's all done add the carrots and
potatoes, and, if necessary, some chicken broth.

When the veggies are done, so is the stew!

"Michael Snow" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a good chicken stew recipe Michael

Here you go.

Dimitri

Old Fashioned.

2 lbs. cut up chicken 1 can tomatoes (16 oz.) 1 can cream
style corn, 16 oz. 1 pt. sweet milk Butter or margarine to
suit your taste Salt and black pepper to taste

Cover chicken with enough water to make up to 1/2 gallon
broth. Cook until tender enough to remove from bone. Then
put chicken back in broth. Put milk, salt, pepper and
margarine in. Bring to boil. Put enough crumbled crackers
to suit your thickness. Cook and stir 2 minutes. Remove and
serve with crackers. Tarragon Chicken stew

4 c. water
3/4 lb. boneless chicken breast, cubed 4 carrots, peeled and
cut into 1/2-inch slices
4/2 lb. sm. red potatoes, scrubbed and halved or cut into
chunks 1 med.-size onion, sliced 1 tbsp. dried tarragon
5/3 c. all-purpose flour
6/2 c. lowfat milk
7/2 lb. green beans, trimmed and cut into 1-inch lengths
Pepper and salt to taste

In 4-quart saucepan, combine water, chicken, carrots,
potatoes, onion and tarragon. Bring to boiling over high
heat. Stir and cover pan; reduce heat to low. Simmer soup
20 minutes or until chicken and vegetables are tender. In a
small bowl with a wire whisk, blend flour and milk until
smooth. Stir into soup mixture with spoon. Add green beans.
Bring the stew to boil over medium-high heat. Simmer until
thickened and bubbly. Season with pepper and salt.

"Bob" <virtualgoth@die_spammer.com> wrote in message
"]news:[email hidden]...

Quoted message said:

Michael said:

I need a good chicken stew recipe

Cut up a chicken. Sprinkle it with salt and sugar and let
it sit in the refrigerator for an hour. Rinse chicken.

Heat canola oil in a pot over medium-high heat. Add a
layer of chicken pieces, skin-side down. Grind black
pepper over the top. Cook 4 minutes, turn chicken, and
cook another 4 minutes. Remove chicken pieces to a bowl.
Repeat browning with remaining chicken pieces.

When all chicken pieces are browned, add chopped onion,
celery, and

carrots.

Quoted message said:

Lower heat to medium and cook, stirring occasionally, for
5 minutes.

Remove

Quoted message said:

the chicken meat from the bones. Remove the vegetables
from the pot and

put

Quoted message said:

them in a bowl with the chicken meat.

Increase heat to medium-high, and make sure there's still
a bit of oil in the pan. (If necessary, add a tablespoon
of oil.) Sprinkle two

tablespoons

Quoted message said:

of flour into the pan and whisk vigorously until the flour
starts to

brown.

Quoted message said:

Slowly add a cup of chicken stock and a quarter-cup of
sherry, whisking continuously to dissolve the lumps that
will form. Scrape the bottom of

the

Quoted message said:

pot to remove the browned bits.

When the pot has been thoroughly scraped and no lumps
remain, slowly add another three cups chicken stock.
Return the chicken and vegetables to the pot; cook another
fifteen minutes or so to marry the flavors and finish
cooking the chicken. Remove from the heat and stir in a
half-cup of

cream.

Quoted message said:

Serve immediately with noodles or potatoes.

Bob

Now that one sounds wonderful, Bob! Thanks for the idea.

kili

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

jmcquown said:

Michael Snow said:

I need a good chicken stew recipe Michael

When I make chicken stew I like to add drop dumplings on
the top. It helps to thicken the stew and also makes a
nice addition.

I should have added, if you don't want dumplings, you can
thicken the stew any number of ways. You can create a
slurry with cornstarch, about 2-3

Tbs.

Quoted message said:

cornstarch to 1-1-1/2 Tbs. cold water, blended together in
a bowl or measuring cup. You'll be surprised how little
water it takes to blend cornstarch. Slowly stir this
mixture into the hot stew and continue to

cook

Quoted message said:

it for a few minutes until it is thickend to your liking.
Alternatively, you could use more expensive arrowroot to
do the same thing.

Flour and water can be blended to thicken a stew, but
unless you are

careful

Quoted message said:

it can cause lumps of uncooked flour which are simply
unpalatable.

Another choice is to stir in some whipping cream or half &
half and a tablespoon of whole cream butter. I tend to
avoid this method because it tastes so good but is soooo
filled with fat!

Good luck; whatever recipe you follow, please let us know
how your chicken stew turns out.

Jill

Jill, are you saying that chicken stew is basically chicken
soup thickened? 'Cause the recipe you described (without
dumplings or flour) is exactly how I make my chicken soup.
If all you have to do is thicken the broth to make stew,
then I'd rather do that than make soup.

kili

kilikini said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

jmcquown said:

Michael Snow wrote:
> I need a good chicken stew recipe Michael

When I make chicken stew I like to add drop dumplings on
the top. It helps to thicken the stew and also makes a
nice addition.

I should have added, if you don't want dumplings, you can
thicken the stew any number of ways. You can create a
slurry with cornstarch, about 2-3 Tbs. cornstarch to 1-1-
1/2 Tbs. cold water, blended together in a bowl or
measuring cup. You'll be surprised how little water it
takes to blend cornstarch. Slowly stir this mixture into
the hot stew and continue to cook it for a few minutes
until it is thickend to your liking. Alternatively, you
could use more expensive arrowroot to do the same thing.

Flour and water can be blended to thicken a stew, but
unless you are careful it can cause lumps of uncooked
flour which are simply unpalatable.

Another choice is to stir in some whipping cream or half
& half and a tablespoon of whole cream butter. I tend to
avoid this method because it tastes so good but is soooo
filled with fat!

Good luck; whatever recipe you follow, please let us know
how your chicken stew turns out.

Jill

Jill, are you saying that chicken stew is basically
chicken soup thickened? 'Cause the recipe you described
(without dumplings or flour) is exactly how I make my
chicken soup. If all you have to do is thicken the broth
to make stew, then I'd rather do that than make soup.

kili

Pretty much, yeah. I don't normally add turnips or green
beans or peas to my chicken soup, but I tend to do so when
I'm making stew. Don't ask me why. But then, I always add
dumplings to stew to thicken it, whether it's beef, chicken
or lamb stew.

Jill

"Michael Snow" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a good chicken stew recipe Michael

I've not prepared this version myself but I watched Tyl;er
Florence prepare it on the food channel. It looked pretty
incredible from what I could see.

foodnetwork.com0,,FOOD 9936Open ↗
_16271,00.html

It is easily the fussiest chicken stew I have ever seen but
I suspect it is well worth the effort.

Paul

Michael Snow said:

I need a good chicken stew recipe Michael

Chop a whole chicken (bones in) into chunks. Brown onions
and garlic in oil, remove and brown the chicken in the same
oil. Add back the onions and garlic. Add water or broth to
cover the pieces. Season with salt, pepper and red chiles.
Add some chopped tomatoes (canned is OK) and either chopped
peanuts or unsweetened chunky peanut butter. Potatoes or
sweet potatoes cut in chunks can go in too. Bring to a boil
and simmer covered until the chicken is tender.

Serve with flat bread and hardboiled eggs.

Brown chicken pieces in oil in a dutch oven and remove.

Saute garlic in the chicken fat in the dutch oven. Add diced
onion, celery, carrot, bell pepper, etc. and brown.

Add liquid - water, stock, canned tomatoes if you want a
red stew. Return chicken to the pot. Add cut up root
vegetables (potato, parsnip, turnips, etc.). Add salt and
pepper and bay leaves. Cover, bring to a boil and then
simmer an hour. Enjoy.

There is obviously endless variation in the ingredients and
the seasoning. But fundamentally, you brown the chicken,
remove, brown aromatic veggies, add liquid, return the
chicken to the pot, and simmer.

If you want it thicker, after you brown the veggies, add
some flour and make a roux, then add the liquid.

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"Michael Snow" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need a good chicken stew recipe Michael

I think of stew as a braise raise than a thickened
soup. Brown the meat (not boil it), then simmer in
liquid with veggies.

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

kilikini said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

jmcquown wrote:
> Michael Snow wrote:
>> I need a good chicken stew recipe Michael
>
> When I make chicken stew I like to add drop dumplings
> on the top. It helps to thicken the stew and also
> makes a nice addition.

I should have added, if you don't want dumplings, you
can thicken the stew any number of ways. You can create
a slurry with cornstarch, about 2-3 Tbs. cornstarch to
1-1-1/2 Tbs. cold water, blended together in a bowl or
measuring cup. You'll be surprised how little water it
takes to blend cornstarch. Slowly stir this mixture
into the hot stew and continue to cook it for a few
minutes until it is thickend to your liking.
Alternatively, you could use more expensive arrowroot
to do the same thing.

Flour and water can be blended to thicken a stew, but
unless you are careful it can cause lumps of uncooked
flour which are simply unpalatable.

Another choice is to stir in some whipping cream or
half & half and a tablespoon of whole cream butter. I
tend to avoid this method because it tastes so good but
is soooo filled with fat!

Good luck; whatever recipe you follow, please let us
know how your chicken stew turns out.

Jill

Jill, are you saying that chicken stew is basically
chicken soup thickened? 'Cause the recipe you described
(without dumplings or flour) is exactly how I make my
chicken soup. If all you have to do is thicken the broth
to make stew, then I'd rather do that than make soup.

kili

Pretty much, yeah. I don't normally add turnips or green
beans or peas to my chicken soup, but I tend to do so when
I'm making stew. Don't ask me why. But then, I always add
dumplings to stew to thicken it, whether it's beef,
chicken or lamb stew.

Jill

Quoted message said:

Arri London writes:

Chop a whole chicken (bones in) into chunks. Brown onions
and garlic in oil, remove and brown the chicken in the same
oil. Add back the onions and garlic.

Are you dyslexic... just asking.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

The peanuts and sweet potatoes suggest an African origin for
your recipe - where does the recipe come from?

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Michael Snow said:

I need a good chicken stew recipe Michael

Chop a whole chicken (bones in) into chunks. Brown onions
and garlic in oil, remove and brown the chicken in the
same oil. Add back the onions and garlic. Add water or
broth to cover the pieces. Season with salt, pepper and
red chiles. Add some chopped tomatoes (canned is OK) and
either chopped peanuts or unsweetened chunky peanut
butter. Potatoes or sweet potatoes cut in chunks can go in
too. Bring to a boil and simmer covered until the chicken
is tender.

Serve with flat bread and hardboiled eggs.

Louis Cohen said:

I think of stew as a braise raise than a thickened soup.
Brown the meat (not boil it), then simmer in liquid with
veggies.

I suppose I could also brown the chicken before adding water
to the pot. That would add some nice browned bits from the
browning in oil process. But then, it really still is like
making soup only thicker 🙂

Jill

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

kilikini said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
> jmcquown wrote:
>> Michael Snow wrote:
>>> I need a good chicken stew recipe Michael
>>
>> When I make chicken stew I like to add drop dumplings
>> on the top. It helps to thicken the stew and also
>> makes a nice addition.
>
> I should have added, if you don't want dumplings, you
> can thicken the stew any number of ways. You can create
> a slurry with cornstarch, about 2-3 Tbs. cornstarch to
> 1-1-1/2 Tbs. cold water, blended together in a bowl or
> measuring cup. You'll be surprised how little water it
> takes to blend cornstarch. Slowly stir this mixture
> into the hot stew and continue to cook it for a few
> minutes until it is thickend to your liking.
> Alternatively, you could use more expensive arrowroot
> to do the same thing.
>
> Flour and water can be blended to thicken a stew, but
> unless you are careful it can cause lumps of uncooked
> flour which are simply unpalatable.
>
> Another choice is to stir in some whipping cream or
> half & half and a tablespoon of whole cream butter. I
> tend to avoid this method because it tastes so good but
> is soooo filled with fat!
>
> Good luck; whatever recipe you follow, please let us
> know how your chicken stew turns out.
>
> Jill
>
>

Jill, are you saying that chicken stew is basically
chicken soup thickened? 'Cause the recipe you described
(without dumplings or flour) is exactly how I make my
chicken soup. If all you have to do is thicken the broth
to make stew, then I'd rather do that than make soup.

kili

Pretty much, yeah. I don't normally add turnips or green
beans or peas to my chicken soup, but I tend to do so
when I'm making stew. Don't ask me why. But then, I
always add dumplings to stew to thicken it, whether it's
beef, chicken or lamb stew.

Jill

Louis Cohen said:

The peanuts and sweet potatoes suggest an African origin
for your recipe - where does the recipe come from?

--

Well spotted! It is generic African, in that it's made in
several parts of the continent. The recipe is cobbled
together from several versions I've eaten in people's homes.
Not certain in which area it originated though.