Tag: stew

Slow Cooker Provencal-Style Chicken Stew

Posted on by elltee

Cooking time 4-5 hours on low

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups chipped onions

1 cup oil-packed sun dried tomatoes, rinsed and chopped

2 tablespoons minced garlic

1 tablespoon olive oil

2 teaspoons herbes de Provence

4 cups chicken broth

1 14oz can chickpeas, rinsed

3 tablespoons instant tapoica

4 pounds boneless skinless chicken thighs, trimmed

Salt and pepper

1 cup pitted kalamata olives, halved

1/4 cup minced fresh parsley or basil

 

Directions:

  1. Microwave onions, tomatoes, garlic, oil, and herbes de Provence in a bowl, stirring occasionally, until the onions are softened, about 5 minutes, transfer to slow cooker.
  2. Stir in broth, chickpeas, and tapioca.
  3. Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 4 to 5 hours on low.
  4. Using a large spoon, skim excess fat from surface of stew.  Break chicken into about 1″ pieces with tongs, or remove and shred.
  5. Stir in olives and let sit until heated through, about 2 minutes.  Adjust stew consistency with extra hot broth as needed.
  6. Stir in parsley and season with salt and pepper to taste.  Serve.

 

Note: I used two large boneless chicken breasts (probably around 1 1/2 pounds) and two cans of chickpeas instead of the book recipes.  Also I didn’t have fresh basil so I added 3 large spoonfuls of basil pesto to the stew at the end instead.  If you don’t have herbs de Provence you can make up a replacement with common herbs.  Google the mixture and get as close as you can with what you have.

In the microwave step I put all the items in a bowl and microwave covered for 2 minutes, 1:30, 1:30, stirring between each stop.  2 medium onions is roughly 2 cups when diced.

Classic Chicken and Dumplings

Posted on by elltee

Serves 6

  •         Hands-On Time 30 min
  •         Total Time 1 hr 30 min

Ingredients

2 lbs Chicken Thighs or Breasts, boneless / skinless

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

3/4 cup buttermilk

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

2 bay leaves

2 cloves garlic, chopped

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, melted

1 tablespoon olive oil

Salt and pepper

10 cups water

 

Directions

 1 Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

 2 Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken  and return it to the pot.

 3 Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

 4 Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.