10 delicious chicken stew recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

From simple combinations with onions and sour cream to exquisite variations with white wine, olives and anchovies.

1. Chicken stewed with bell peppers, onions and garlic

Ingredients

• 1 onion;
• 1 small green bell pepper;
• 3 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 6 chicken wings;
• 6 chicken drumsticks;
• 2 tablespoons flour;
• 1 pinch of ground red pepper;
• ¼ a teaspoon of ground black pepper;
• 220 ml chicken broth;
• 220 ml of water.

Preparation

Cut the onion into half rings, the bell pepper into small pieces. Chop the garlic or pass through a press.

Heat oil in a skillet over medium heat. Fry the chicken 3-4 minutes on each side. Then add the onion and green pepper. Sprinkle with flour and stir to coat all the pieces. Cook for another 5 minutes. Add garlic, red and black pepper. Cover with broth and water.

Reduce heat to low, cover and simmer for 30–35 minutes, or slightly longer, until chicken is tender.

2. Chicken stewed in sour cream sauce

Ingredients

• 1 onion;
• 2-3 cloves of garlic;
• 1 carrot;
• 5-7 sprigs of dill or parsley;
• 6 chicken thighs or drumsticks;
• salt to taste;
• 2 tablespoons of paprika;
• seasonings for poultry - to taste;
• 200 ml sour cream;
• 100 ml + 2 tablespoons of water;
• ground black pepper - to taste;
• ½ teaspoon of mustard;
• 1-2 tablespoons of vegetable oil;
• 2 tablespoons flour.

Preparation

Cut the onion and garlic into small pieces. Grate the carrots on a coarse grater. Chop the greens. Sprinkle the chicken with salt, half paprika and poultry seasoning.

Mix sour cream with water, salt, pepper, remaining paprika, mustard and herbs.

Heat oil in a skillet over medium heat. Fry the drumsticks for 4-5 minutes on each side. Add onions and carrots and cook for another 5-7 minutes. Pour in sour cream sauce, cover and simmer for about 30 minutes over low heat. Add flour mixed with 2 tablespoons of water 5 minutes before cooking.

3. Chicken stewed in tomato sauce

Ingredients

• 2 tomatoes;
• 5-7 sprigs of dill or parsley;
• 2 tablespoons of butter;
• 4 tablespoons of vegetable oil;
• 2 tablespoons tomato paste
• 450-500 g of chicken thighs or drumsticks;
• 1 onion;
• 1 teaspoon salt
• ½ teaspoon pepper;
• ¼ teaspoon of thyme;
• 500 ml hot water.

Preparation

Grate the tomatoes on a coarse grater. Chop the greens.

Heat butter and oil in a deep skillet. Add tomato paste and stir, and after a couple of minutes, tomatoes. Top with chicken and peeled onion, salt and pepper, sprinkle with thyme.

After a minute or two, fill with hot water. Stir slightly, cover and simmer over low heat for 35–40 minutes. Sprinkle with herbs before serving.

4. Chicken stew with tomatoes and carrots

Ingredients

• 5-6 tomatoes;
• 1 onion;
• 1 carrot;
• 2-3 stalks of green onions;
• 3-5 sprigs of parsley;
• 1-2 cloves of garlic;
• 1 chicken;
• salt and pepper to taste;
• 2-3 tablespoons of vegetable oil;
• 1 teaspoon curry
• 1 tablespoon of paprika;
• 1½ teaspoon dried thyme
• 1 bay leaf;
• 1 bouillon cube - optional;
• 500-600 ml of water.

Preparation

Cut tomatoes and onions into medium pieces, carrots into small pieces. Chop the green onion feathers and parsley. Pass the garlic through a press. Cut the chicken into portions and season with salt and pepper.

Heat oil in a skillet over medium heat. Place the poultry and cook until lightly browned, about 3-5 minutes.

Combine tomatoes, carrots, garlic and onions. Add vegetables, curry, paprika, thyme, bay leaf, and bouillon cube to the chicken. Pour in water, bring to a boil and simmer covered for about 30–35 minutes, stirring occasionally.

Toss in the green onions and parsley. Cook for another 5 minutes.

5. Chicken stewed with leek and mushrooms in the oven

Ingredients

• 2-3 leeks (white part only);
• 250 g champignons;
• 1½ teaspoon salt
• ground black pepper - to taste;
• ½ teaspoon of paprika;
• 8 boneless chicken thighs;
• ½ teaspoon vegetable oil;
• 1 tablespoon butter
• 2 tablespoons flour;
• 240 ml chicken broth or water;
• 3 tablespoons of sherry.

Preparation

Cut the leek into half rings, the mushrooms into halves or quarters.

Mix 1¼ teaspoon salt with pepper and paprika. Sprinkle on the chicken thighs.

Brush a frying pan or frying pan that can be used in the oven with vegetable oil and heat over high heat. Fry the poultry 3-5 minutes on each side. Place on a plate.

Melt the butter in the same frying pan or skillet. Fry the leek for 6-8 minutes until it softens. Add mushrooms and remaining salt. Stir and cook for another 5 minutes. Sprinkle with flour, sprinkle with sherry broth and simmer for 2-3 minutes. Return the chicken, stir and cover.

Place in the oven and simmer for 40-50 minutes at 190 ° C.

6. Chicken stewed in onion sauce

Ingredients

• 1 kg of onions;
• 1½ kg chicken thighs or fillets;
• 1-2 tablespoons of vegetable oil;
• 120-130 ml of water;
• 3 teaspoons of salt;
• ground black pepper - to taste;
• 1 teaspoon thyme

Preparation

Cut the onion into half rings, the fillet - in portions (the thighs can be left whole).

In a deep skillet, heat the oil over high heat. Brown the poultry for 4-5 minutes on each side. Cover with onions and cover with water. Bring to a boil over medium heat, season with salt and add thyme. Cover, reduce heat to low and simmer for about an hour and a half. Stir occasionally.

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7. Chicken stewed in sour cream and onion sauce with curry

Ingredients

• 3 onions;
• 5-7 sprigs of dill or parsley;
• 800 g chicken drumsticks;
• salt to taste;
• 4 tablespoons of vegetable oil;
• 600 ml of water;
• 200 g sour cream;
• pepper to taste;
• ½ teaspoon curry
• 2-3 sprigs of thyme.

Preparation

Cut the onion into small pieces. Chop the greens. Salt the chicken.

In a skillet, heat 2 tablespoons of oil over medium heat. Fry the poultry for 5-7 minutes, add 100 ml of water and cook for 20-25 minutes over low heat.

Heat the remaining oil in another skillet. Salt the onion until golden brown, about 5-7 minutes. Then chop the onion with a blender and mix with sour cream, salt, pepper, curry, herbs and water.

Pour the sauce over the chicken, stir and simmer covered over low heat for about 10-15 minutes. Sprinkle with thyme before serving.

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8. Chicken stewed with soy sauce, garlic and ginger

Ingredients

• 8 cloves of garlic;
• 1 piece of ginger (about a centimeter and a half long);
• 2-3 stalks of green onions;
• 2 tablespoons of vegetable oil;
• 6-8 chicken thighs;
• salt and pepper to taste;
• 120 ml of water;
• 50 g brown sugar;
• 60 ml of rice vinegar (can be replaced with apple cider or wine);
• 250 ml chicken broth;
• 60 ml of soy sauce.

Preparation

Cut the garlic into large pieces, the ginger into medium pieces. Chop the green onion.

Heat oil in a skillet over medium heat. Season the chicken with salt and pepper. Fry about 6-8 minutes on each side. Place on a plate. In the same skillet, brown the garlic for a couple of minutes and transfer to the poultry. Drain off remaining oil.

Boil water in the same skillet. Add sugar and stir to dissolve. Cook, stirring constantly, until the sauce thickens, about 4 minutes. Pour in the vinegar and mix well again. Add ginger, broth and soy sauce.

Then lay out the chicken with the skin on top. Sprinkle with garlic. Bring to a boil, reduce heat to low and simmer for 25-30 minutes. Transfer the chicken to a plate and leave the sauce on the stove for another 7-10 minutes to thicken.

Pour the sauce over the cooked chicken and sprinkle with green onions.

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9. Chicken stew with rice, green peas and white wine

Ingredients

• 1 onion;
• 1 large ripe tomato;
• 2 cloves of garlic;
• 5-6 sprigs of parsley;
• 60 ml of vegetable oil;
• 1½ teaspoon paprika
• 1 bay leaf;
• 120 ml of white wine;
• 1,000–1,300 g of skinless chicken thighs and drumsticks;
• 800 ml of water;
• 300 g of rice;
• 2 teaspoons of salt
• ¼ a teaspoon of ground black pepper;
• 80 g fresh or frozen green peas.

Preparation

Cut the onion and tomato into large pieces. Chop the garlic. Chop the parsley.

In a deep roasting pan or skillet, heat the oil over medium heat. Fry the onion for 7-10 minutes until golden brown. Add tomatoes, paprika, garlic and bay leaf. Reduce heat to low, cover and simmer for about 15 minutes. Pour in the wine and cook for another 2 minutes.

Add the chicken to the vegetables. Fill with water. Bring to a boil and simmer over low heat. After 15 minutes, add the rice, salt and pepper. Stir, cover and cook for 20 minutes. Add the peas and half the parsley. After 5-10 minutes, remove from heat and leave covered for another 10 minutes. Sprinkle with remaining herbs before serving.

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10. Chicken stew with anchovies, capers and olives

Ingredients

• 3 small onions;
• 10-12 cloves of garlic;
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 480 ml of water;
• 4 tablespoons of salt;
• 450 g ice;
• 4 chicken drumsticks;
• 4 chicken thighs;
• 60 ml of vegetable oil;
• 120 ml dry white wine;
• 6 anchovies;
• 4 sprigs of thyme;
• 6 pitted olives;
• 1 tablespoon of capers
• 2-3 sprigs of parsley;
• 2-3 sprigs of basil.

Preparation

Cut 1 onion into small pieces, the rest into quarters without cutting off the base. Chop 6-8 cloves of garlic or pass through a press, finely chop the rest.

Fry the coriander and fennel for a minute or a half in a pan without oil. Transfer to a saucepan. Cover with water, add 3 tablespoons of salt, chopped onion and garlic. Boil and cook for 15 minutes. Then throw in the ice. When the brine is completely cool, place the chicken in it and let it sit for 6-12 hours. Then remove, dry with paper towels and salt.

Heat 2 tablespoons of oil in a skillet. Fry the poultry for 10 minutes, turn over from time to time.

Place the whole chicken in one deep skillet. Add half the wine, garlic slices, and chopped anchovies. Top with onion quarters. Cook over medium heat and take care not to burn the meat. After 2-3 minutes, pour in the remaining wine and add the thyme sprigs. Reduce heat to low, cover and simmer for 30-40 minutes, until poultry is tender.

Sprinkle the finished dish with chopped olives and capers, pour over the remaining oil and leave under the lid for 5 minutes. Serve with chopped parsley and basil.

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