What kind of chicken can I make with these ingredients?

Question

I'd like to slow cook some chicken tomorrow in my le creuset dutch oven at 190 for about 8 hours. What do you suggest. My pantry is pretty slim right now.

In my kitchen, I have:
4 bone in chicken breasts
1 large can of stewed plum tomatoes
onion
carrots
mushrooms
broccoli
fresh green beans
red and yellow peppers
beef and chicken broth
millet, quinoa, rice, buckwheat groats
various spices, condiments, vinegars and dressings

Answer 1

I would slow cook the chicken in chicken broth and some garlic salt. After 8 hours I would seperate the chicken from the bones and set aside. Meanwhile, saute the mushrooms in butter and worcestishire. Serve the chicken over steamed rice and layer your mushrooms with a small amount of the natural juice over the top. Serve the steamed green beans as a side dish and call me when your ready for another great lesson in cooking.

Answer 2

I'd make some kind of soup. I'd rub the chicken with salt and pepper. I'd use all the veggies except the tomatoes (you could, but I've overused them lately) and mushrooms, doing between 1/2 cup and a cup, chopping the veggies into thick chunks, and the broccoli into smaller chunks (match size). I usually measure in the palm of my hand, so these mesurements are appx: add a TBSP parsley, 2 cloves garlic (or 1/4 tsp garlic powder), 1/4 tsp red pepper (for heat). If you're adventurous, you might add cumin and nutmeg. Add just enough broth to cover the ingredients (+1" if you like brothy soup).

I might use rice, noodles. etc(1/2 cup at most) but I wouldn't put it in until a hour or two before it's done cooking, otherwise they get too soft.

Answer 3

Sure you could make a chicken casserole... sautee' the chicken in some spices, cut them into cubes, mix some of a condensed soup w/a little milk or chicken broth (but not a whole can full like it suggests) mix in a loaf pan mixed together with chicken. Take some butter or marg. if you have any, melt it and add in bread crumbs... sprinkle over mixture and bake until the breadcrumbs are nice and brown and the whole thing is hot and bubbly. Would be better if you could add in some frozen peas and carrots or mushrooms if you like... (add frozen, about a cup or half a cup) to chicken and soup mixture then continue with breadcrumbs..... if you had pasta you could cook the spiral pasta and add that in the chicken and soup mix and it would be better...

Answer 4

I'd start by deboning the chicken & remove the skin.
Cook the chicken skin to get fat out of it & discard.
Or you could leave it intact & debone after cooking.
Brown the chicken with chopped onion & peppers.
Place carrots in dutch oven, cover with chicken broth.
Potatoes & celery would be good too, if you had them.
Tomatoes can go in from the beginning, if you like.
Broccoli, beans, & mushrooms are too tender to add early.
You could cook the rice in chicken broth, & add mushrooms.

Answer 5

Sticky Chicken, it's Cajun and awesome! Season chicken with cayenne, s+p, garlic powder,paprika, brown slowly in a little oil using a heavy pot, you want these really dark but do not burn, turn often,,scraping pot, add chopped onion and peppers and keep cooking adding a little water till vegis really cook down, keep scraping pot as that is secret to the wonderful flavors. Cover with water, cover and slow cook. Steam your green beans, cook rice to pour chicken over and pass the tabasco. Yummy!

Answer 6

You could make pan fried chicken with a lemon garlic sauce. With the veggies you could make a ratatouille to serve on the side. Or put the whole lot in a big pot and make a cattciatore served over rice.

Answer 7

you can adapt your ingredients to this recipe


1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
1 pound egg ribbons or egg fettuccini, cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.

Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.


Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:

Answer 8

Chicken and Broccoli Stir-Fry

1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
1 cup hot cooked Chinese plain noodles


1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Answer 9

sounds good, put it all together and cook it up. add the ingredients and more water over it and chow down in 8 hours. If you can remove the bones, they break down after cooking that long

Answer 10

Definetly a good soup. Check out foodnetwork.com they have a great recipe for chicken and rice soup