10 best chicken stew recipes

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

Interesting dishes with cream, cheese, spinach, mushrooms, tomatoes, wine and chickpeas.

1. Potatoes stewed with chicken, carrots and celery

Ingredients

• 1 onion;
• 3 stalks of celery;
• 450 g chicken fillet;
• 4-5 potatoes;
• 2 carrots;
• 240 ml chicken broth;
• ½ teaspoon dried thyme;
• 1 tablespoon ketchup
• 1 tablespoon cornstarch
• 30-50 g flour;
• salt and pepper to taste;
• 3 tablespoons of vegetable oil.

Preparation

Cut onion and celery into small pieces, chicken, potatoes and carrots - medium. Combine the broth with thyme, ketchup, and starch.

Pour flour, salt and pepper into the bag. Toss in the fillets, tie and shake until all the pieces are covered with the mixture.

Heat oil in a deep skillet over medium heat and sauté the poultry for 6-8 minutes. Add the onion and celery and cook for another 3 minutes. Add potatoes and carrots, cover with broth, bring to a boil and simmer for 20-25 minutes.

2. Potatoes stewed with chicken, milk and oregano

Ingredients

• 1 onion;
• 700 g potatoes;
• 3 carrots;
• 3 skinless and boneless chicken breasts;
• 2 tablespoons of vegetable oil;
• 800 ml chicken broth (you can from a cube);
• 3 tablespoons cornstarch
• 400 ml of milk;
• 1 teaspoon salt
• ¼ a teaspoon of ground black pepper;
• 1/2 teaspoon ground oregano.

Preparation

Cut the onion into small cubes, medium-sized potatoes, carrots and chicken.

Heat oil in a deep skillet over medium heat. Fry the onions for 4-5 minutes. Add chicken with potatoes and broth, boil and add carrots.

Combine the starch with milk and slowly, stirring constantly, pour the mixture into the dish. Season with salt and pepper and toss in the oregano. Cook for 30–35 minutes over low heat.

3. Potatoes stewed with chicken, tomato paste and ginger

Ingredients

• 1 onion;
• 400 g of small young potatoes;
• 4 cloves of garlic;
• 1 piece of ginger (about 1 cm long);
• 3 tablespoons of vegetable oil;
• 3 chicken breasts;
• salt and black pepper to taste;
• 5 tablespoons tomato paste;
• 2 teaspoons garam masala seasoning
• 2 teaspoons of ground cumin;
• 2 teaspoons ground turmeric
• 1½ teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 750 ml chicken broth;
• 120 ml cream;
• 1 tablespoon sour cream.

Preparation

Cut the onion into small pieces, medium-sized potatoes. Pass the garlic through a press. Grate the ginger on a fine grater.

Heat oil in a skillet over medium heat. Fry the chicken with salt and black pepper for 8-10 minutes, then place on a plate. Add the onion, garlic and ginger to the same skillet. Cook for 8-10 minutes, stirring constantly. Add 2 tablespoons tomato paste, garam masala, cumin, turmeric, coriander, cayenne pepper and simmer for 4-5 minutes.

Return the chicken to the skillet. Add chicken stock, remaining tomato paste, and cream. Season with black pepper and salt and bring to a boil. Reduce heat to low, cover and cook for about 1 hour.

Take out the chicken again. Remove the bones, cut the meat into small pieces and place back in the pan. Add the potatoes and simmer for another 30 minutes. Stir constantly. If the sauce thickens too much, add a couple of tablespoons of water. Garnish with sour cream before serving.

4. Potatoes stewed with chicken and zucchini

Ingredients

• 5-6 potatoes;
• 2 zucchini;
• 2 tomatoes;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 4 chicken drumsticks or thighs;
• salt and pepper to taste;
• ½ teaspoon dried basil
• 1 liter of water or a little more;
• 1 bay leaf;
• 2-3 sprigs of any greenery.

Preparation

Cut the potatoes and zucchini into medium cubes, the tomatoes and carrots into small cubes, the onion into half rings.

Heat oil in a skillet over medium heat. Brown the chicken with salt, pepper and basil for 5-7 minutes. Add the onions and carrots and cook for another 3-5 minutes. Pour 600-700 ml of water and simmer, stirring occasionally.

After 15 minutes, put the potatoes, bay leaf in the pan, add water and cook for another 10 minutes. Then toss the tomato zucchini and leave covered for another 15–20 minutes or longer, until all the vegetables are tender.

Decorate the finished dish with chopped herbs and let it brew for a short time.

5. Potatoes stewed with chicken and corn

Ingredients

• 6 medium potatoes;
• 2 large onions;
• 4-5 large tomatoes;
• 1 chicken;
• 2 liters of water;
• 200 g frozen or canned corn;
• 3 tablespoons tomato paste;
• 2 tablespoons of sugar;
• salt and pepper to taste;
• 1 tablespoon butter

Preparation

Cut potatoes into medium pieces, onions and tomatoes into small pieces.

Boil the chicken until tender; it will take about an hour. After cool, separate the meat from the bones and skin and cut into small pieces.

Pour about a liter and a half of the resulting broth into a saucepan. Boil potatoes in it for about 15 minutes. Take out 2-3 tablespoons of potatoes, mash with a fork and return back. Add chicken, corn, onions, tomatoes, tomato paste, sugar, salt and pepper. Cover and simmer over low heat for 20-25 minutes. Add butter before serving.

6. Potatoes stewed with chicken and soy sauce

Ingredients

• 500 g potatoes;
• 1 onion;
• 2 carrots;
• 1 kg of chicken thighs or fillets;
• 6 cloves of garlic;
• 1 piece of ginger (about 1–1.5 cm long);
• 4–5 stalks of green onions;
• 1 teaspoon sesame seeds
• 350 ml of water;
• 60 ml soy sauce;
• 2 tablespoons of apple cider vinegar
• 1-2 tablespoons of chili sauce or other hot sauce;
• 2 tablespoons of liquid honey;
• 1 pinch of red pepper.

Preparation

Cut potatoes, onions and carrots into medium pieces, chicken a little larger. Pass the garlic through a press. Grate the ginger on a fine grater. Chop the green onion. Fry the sesame seeds for a minute or two in a preheated pan without oil.

Combine water with soy sauce, vinegar, chili and honey. Place the bird in a deep skillet and cover with the mixture. Bring to a boil and cook over medium heat for 15 minutes. Top with potatoes, onions, carrots and ginger. Simmer for 15 minutes under a closed lid, and then in an open pan for another 10-12 minutes or a little longer, until the vegetables are tender.

Sprinkle with sesame seeds, paprika and green onions before serving.

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7. Potatoes stewed with chicken and mushrooms

Ingredients

• 650-700 g of chicken thighs without skin and bones (can be replaced with breasts);
• 1-2 onions;
• 1 stalk of celery
• 1 carrot;
• 250 g champignons;
• 450 g of small young potatoes;
• 2 cloves of garlic;
• 3-4 sprigs of parsley;
• 2-3 sprigs of rosemary;
• 2-3 sprigs of thyme;
• 1 tablespoon vegetable oil;
• 1 liter of chicken broth;
• salt and pepper to taste;
• 2 tablespoons of butter;
• 2 tablespoons flour.

Preparation

Cut the chicken into medium pieces, onion, celery and carrots into small cubes, mushrooms into thin slices. Divide the potatoes into halves or quarters. Pass the garlic through a press. Chop the greens.

Heat vegetable oil in a skillet over medium heat. Fry the poultry for 6 minutes and place on a plate. In the same skillet, save the onions, carrots and celery over 5 minutes. Add garlic and cook for 1 minute.

Pour 800 ml of broth into vegetables, add potatoes, rosemary, thyme, salt and pepper. Bring to a boil and toss the mushrooms and chicken. Cover and simmer over low heat for 25–35 minutes.

In a saucepan, heat the butter over medium heat. Add flour and stir to avoid lumps. Combine with the remaining stock and cook for a few minutes until the mixture thickens. Pour the sauce over the chicken and vegetables, stir and sprinkle with parsley.

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8. Potatoes stewed with chicken, bacon and wine

Ingredients

• 350 g of small young potatoes;
• 1 small carrot;
• 1-2 onions;
• 12 slices of bacon;
• 3 skinless and boneless chicken breasts;
• 3-4 sprigs of tarragon;
• 1-2 tablespoons of vegetable oil;
• 200 ml of white wine;
• 3-4 sprigs of thyme;
• 500 ml chicken broth;
• salt and pepper to taste;
• 150 ml buttermilk (can be replaced with low-fat kefir or yogurt);
• 1 tablespoon lemon juice

Preparation

Cut potatoes into halves, carrots, onions and bacon into small pieces, chicken into medium pieces. Chop the tarragon.

Heat oil in a skillet over medium heat. Brown the poultry for 10-12 minutes and place on a plate. In the same saucepan, fry the bacon and onion for 8-12 minutes.

Return the meat to the pan, add the potatoes, carrots, wine, thyme, chicken stock, salt and pepper. Cover and simmer over low heat for 25-30 minutes, or slightly longer, until vegetables are tender.

A few minutes before cooking, add the buttermilk and lemon juice, stir and sprinkle with tarragon.

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9. Potatoes stewed with chicken, chickpeas and smoked sausage

Ingredients

• 4 skinless and boneless chicken breasts;
• 500 g of small young potatoes;
• 2 bell peppers;
• 400 g of tomatoes;
• 200 g chorizo (can be replaced with another smoked sausage);
• 2 onions;
• 2 cloves of garlic;
• 4-6 sprigs of parsley;
• 1 can of canned chickpeas;
• 2 tablespoons of vegetable oil;
• salt and black pepper to taste;
• ½ teaspoon ground paprika;
• 400 ml of vegetable broth.

Preparation

Cut chicken, potatoes, bell peppers and tomatoes into medium pieces, sausage and onions into small pieces. Pass the garlic through a press. Chop the parsley. Drain the chickpeas.

Heat oil in a skillet over medium heat. Fry the onion for 4-6 minutes, add the chicken and garlic. After 5 minutes, add the sausage, salt and black pepper, and after 1 minute - the tomatoes, chickpeas, bell peppers, potatoes, paprika and pour in the broth.

Bring to a boil, reduce heat, cover and simmer for 25–35 minutes, stirring occasionally. Garnish with herbs before serving.

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10. Potatoes stewed with chicken, cherry and spinach

Ingredients

• 2 skinless and boneless chicken breasts;
• 450 g of small young potatoes;
• 7-8 cherry tomatoes;
• 80-100 g spinach;
• 1 clove of garlic;
• 50 g semi-hard cheese;
• 150 ml chicken broth;
• 1 tablespoon cornstarch
• 2 tablespoons of vegetable oil;
• 1 teaspoon salt
• ¼ a teaspoon of ground black pepper;
• ¼ teaspoon dried oregano;
• ¼ teaspoon dried basil;
• 120 ml of cream.

Preparation

Cut the chicken breasts, potatoes and cherry tomatoes into halves. Chop the spinach. Pass the garlic through a press. Grate the cheese not with a fine grater. Mix the broth with the starch.

Heat oil in a deep skillet over medium heat. Fry the chicken 2-3 minutes on each side and place on a plate.

Add garlic, salt, pepper, oregano, basil in the same pan and cook for 1 minute. Toss in the potatoes, spinach and tomatoes and toss. Pour with cream, and then - broth with starch. Stir, return chicken and simmer over medium heat for 20-25 minutes. Sprinkle with cheese before serving.

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