Chicken and Vegetable Stew?

Question

Does anyone anywhere have a recipe for chicken and vegetable stew. I've searched the net and can only find stupid poncy cheffy ones with mad ingredients. I just want basic good old traditional chicken stew and some veg chucked in!!

Any ideas would be appreciated.

Answer 1

Just dice your chicken, seal it in a hot pan with a little olive oil, and then just put in all the things that you like, potatoes onions carrots celery, any thing you love, Pa Paye goes very nice in a stew or pottage as we chefs like to call it, don't forget to put in some chicken stock and a little tomato puree, and then just simmer it until it thickens from the potato starch, oreste! one chicken stew, good luck.

Answer 2

Vegetable Stew BQ: Onions

Answer 3

Warm your oven.
Now, on the stove, lightly sweat some onions, garlic and chopped celery until brown. Add some chopped carrots and, if you want, chopped potatoes which will thicken the stew. Sweating (not frying) the vegetables brings out a sweeter flavour. Put into a casserole dish and keep warm.
Now puts chunks of chicken into the same frying pan and fry them lightly until golden and cooked partway through.
Add to the casserole pan. Add some hot water and a stock cube (never cold!) and put on the hotplate of the oven to bring to the boil. Add a bayleaf if you have it, a little pepper and a pinch of salt.
Now bung into the oven for about 1½ hours, or longer if you wish.
This is a good basic chicken stew.
Some people like to add a can of chopped tomatoes with this, but that's not to everyone's taste.
Don't put herbs in until the end - dried herbs can taste bitter and add nothing. Five minutes before you plan to serve it up, chop a little marjoram into the pot or a pinch of dried herbs, stir in and put ack in the oven for another five minutes.
Serve up with a big bowl of mashed potato, enjoy!
then have another serving, because this is sooooo delicious!

Answer 4

Simple yet effective....

Finely chop a medium-large onion - add to a large saucepan with half a cup of sunflower oil over a low-medium heat.

When translucent (5 mins approx) add diced chicken breast and some herbs (I personally like rosemary, chives and mint) but I vary them greatly to suit my mood. Lemongrass is also especially nice with chicken.

When the chicken is cooked (another 5-6 mins approx) add the following to the saucepan

1 chicken or veg stock cube
2 medium potatoes (cubed)
2 medium carrots (chopped)
1 leek (slice 1/2 inch thick)
2 medium parsnips (chopped)
1/2 swede (cubed)

Add enough water to the saucepan to cover everything and mix well. Bring to the boil and simmer (with lid on is best) until veg is cooked (usually about 1 hour or 20 mins in a pressure cooker).

Serve immediately with crusty bread. A tablespoon of rice can be added to thicken the stew if you prefer it like this.

Also works really well with lamb.

Serves 2.

Answer 5

You've more or less answered your own question!! just chuck in some prepared veg of your choice into a pot with chicken pieces and add a good chicken stock, flavour with herbs and spices of your choice and hey presto! Chicken & Veg stew - Yum!

Answer 6

This fast, fresh main dish can be on the table in less than an hour.

Thai Chicken Stew

Thai cooking demands a careful balance of tastes and textures. Here, a creamy sauce, based on soy milk and peanut butter, is sparked with garlic, fresh ginger, and lime juice, as well as fresh basil and cilantro.

2 tsp vegetable oil
1 red bell pepper, cut into 1/2-inch squares
2 cloves garlic, minced
1 tbsp minced fresh ginger
3/4 pound all-purpose potatoes (2 to 3 medium), peeled and cut into 1/2-inch chunks
1 cup chicken broth
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
2 cups unflavored soy milk
1/3 cup chopped fresh basil
1/4 cup chopped cilantro
2 tbsp lime juice
2 tbsp lower-sodium soy sauce
1 tbsp reduced-fat peanut butter
2 tsp dark brown sugar
1/4 tsp coconut extract

1. In a large nonstick skillet, heat the oil over moderate heat. Add the bell pepper, garlic, and ginger, and saute for 4 minutes or until the pepper is crisp tender. Add the potatoes and broth, and bring to a boil. Reduce to a simmer, cover, and cook for 7 minutes or until the potatoes are firm-tender.

2. Add the chicken, soy milk, basil, cilantro, lime juice, soy sauce, peanut butter, brown sugar, and coconut extract to the pan, and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes or until the chicken and potatoes are cooked through. Serves 4.

~~~~~ Enjoy! ~~~~~ Good luck! _;-)

Answer 7

I'm not sure if anybody has it in their recipe books but if they have'nt dont worry.....This is what i would do. Buy a packet of diced chicken meat...a tin of campbels chicken soup...a tin of mixed veg from your local store. Put them all in a saucepan and slowly simmer for thirty minutes.....add salt and pepper if you want to. Taste before you serve up..if it does'nt taste right let it simmer a bit longer and thats your basic recipe for chicken and vegetable stew.

Answer 8

I would of thought something like chicken, veg (carrots, turnips, swede, sweet potato, potato, celery, onion), seasoning (garlic, salt, pepper and some herbs) and stock. Stick into an oven and away you go... Probably medium heat for about 1-2 hours.

Answer 9

One whole chicken cut up(bone in)
1 acorn squash peeled and cut into cubes
4 med. potatoes peeled and cut into cubes
4 carrots cut into chunks
1 small bag of frozen green beans
4 corn on the cob cut in half
1 jalapeno pepper diced
1 med. onion diced
chicken broth
In a soup pot cover chicken with water and boil,remove chicken and debone it.save chicken stock,add chicken meat and all ingredients to chicken stock.Cook for approx. 2-3 hours. Season to taste.Serve with warm rolls of your choice.

Answer 10

Perfect answer to your own question.

Do a parboil on your chicken , cut to chunks then chuck in whatever you feel for. It's your stew , no need to follow a great recipe.