10 recipes for chicken stew that will bring the whole family to the table
From simple combinations with onions and sour cream to sophisticated variations with white wine, olives and anchovies.
1. Chicken stewed with bell peppers, onions and garlic
Ingredients
* 1 onion;
* 1 small green bell bell pepper;
* 3 cloves of garlic;
* 2 tablespoons vegetable oil;
* 6 chicken wings;
* 6 chicken shanks;
* 2 tablespoons of flour;
* 1 pinch ground red pepper; ¼ teaspoon ground black pepper;
* 220 ml of chicken broth
* 220 ml of water.
Preparing
Cut the onion into half rings, the bell bell pepper into small pieces. Crush the garlic or pass it through the press.
Heat the oil in a frying pan over medium heat. Fry the chicken for 3-4 minutes on each side. Then add onions and green peppers. Sprinkle with flour and stir to coat all the pieces. Cook for another 5 minutes. Toss in the garlic, red and black pepper. Pour in broth and water.
Reduce heat to low, cover and simmer for 30-35 minutes or a little longer, until chicken is soft .
2. Chicken Stewed in Sour Cream Sauce
Ingredients
* 1 onion;
* 2 to 3 cloves of garlic;
* 1 carrot;
* 5-7 sprigs of dill or parsley;
* 6 chicken thighs or shanks;
* salt to taste;
* 2 tablespoons of paprika;
* seasoning for poultry - to taste;
* 200 ml of sour cream;
* 100 ml + 2 tablespoons water;
* ground black pepper - to taste;
* ½ teaspoon mustard;
* 1-2 tablespoons vegetable oil;
* 2 tablespoons of flour.
Preparation
Chop the onion and garlic into small pieces. Grate carrots on a coarse grater. Chop the greens. Sprinkle the chicken with salt, half the paprika and seasoning for poultry.
Mix sour cream with water, salt, pepper, remaining paprika, mustard and herbs.
Heat oil in a skillet over medium heat. Fry the shanks for 4-5 minutes on each side. Add onions and carrots and cook for another 5-7 minutes. Pour in the sour cream sauce, cover and stew for about 30 minutes over low heat. 5 minutes before cooking, add flour mixed with 2 tablespoons of water.
3. Chicken Stewed in Tomato Sauce
Ingredients
* 2 tomatoes;
* 5-7 sprigs of dill or parsley;
* 2 tablespoons butter;
* 4 tablespoons vegetable oil;
* 2 tablespoons tomato paste;
* 450-500 grams of chicken thighs or shanks;
* 1 onion;
* 1 teaspoon salt;
* ½ teaspoon pepper;
* ¼ teaspoon thyme;
* 500 ml of hot water.
Preparing
Grate the tomatoes on a coarse grater. Chop the herbs.
Heat the butter and vegetable oil in a deep pan. Add tomato paste and stir it, and after a couple of minutes add tomatoes. Place chicken and peeled onion on top, salt, pepper, sprinkle with thyme.
After a minute or two pour hot water. Stir a little, cover and stew over low heat for 35-40 minutes. Sprinkle with greens 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 garlic cloves;
* 1 chicken;
* salt and pepper - to taste;
* 2-3 tablespoons of vegetable oil;
* 1 teaspoon curry;
* 1 tablespoon paprika;
* 1½ teaspoons dried thyme;
* 1 bay leaf;
* 1 bouillon cube - optional;
* 500-600 ml water.
Preparation
Cut tomatoes and onions into medium slices, carrots into small pieces. Chop the spring onions and parsley. Pass garlic through the press. Cut the chicken into portions and season with salt and pepper.
Heat oil in a frying pan over medium heat. Place the bird and fry until lightly browned, about 3 to 5 minutes.
Mix in the tomatoes, carrots, garlic and onions. Add the vegetables, curry, paprika, thyme, bay leaf and stock cube to the chicken. Pour in water, bring to a boil and simmer under a lid for about 30-35 minutes, stirring.
Toss in the green onions and parsley. Cook for another 5 minutes.
5. Chicken stewed with leeks and mushrooms in the oven
Ingredients
* 2-3 leeks (white part only);
* 250 g mushrooms;
* 1½ teaspoons salt;
* ground black pepper - to taste;
* ½ teaspoon paprika;
* 8 boneless chicken thighs;
* ½ teaspoon vegetable oil;
* 1 tablespoon of butter;
* 2 tablespoons flour;
* 240 ml of chicken broth or water;
* 3 tablespoons of sherry.
Preparing
Cut leeks in half rings, mushrooms in halves or quarters.
Mix 1¼ teaspoon salt with pepper and paprika. Sprinkle over chicken thighs.
Grease a roasting pan or skillet that can be used in the oven with vegetable oil and heat over high heat. Roast the bird for 3 to 5 minutes on each side. Place on a plate.
In the same roaster or frying pan, melt butter. Fry the leeks for 6 to 8 minutes until soft. Add the mushrooms and remaining salt. Stir and cook for another 5 minutes. Sprinkle with flour, drizzle with sherry broth and leave on the heat for 2 to 3 minutes. Return the chicken, stir and cover.
Place in the oven and braise 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 vegetable oil;
* 120-130 ml water;
* 3 teaspoons salt;
* ground black pepper to taste;
* 1 teaspoon thyme.
Preparation
Cut onion in half rings, fillet - in portions (thighs can be left whole).
In a deep frying pan, heat the oil over high heat. Brown the bird for 4-5 minutes on each side. Cover with onions and pour water over them. Bring to a boil over medium heat, salt and add thyme. Cover, turn down the heat to low and simmer for about an hour and a half. Stir occasionally.
7. Chicken Stewed in Curried Sour Creamy Onion Sauce
Ingredients
* 3 onions;
* 5-7 sprigs of dill or parsley;
* 800 grams of chicken shanks;
* Salt - to taste;
* 4 tablespoons vegetable oil;
* 600 ml of water;
* 200 grams of sour cream;
* pepper - to taste;
* ½ teaspoon curry;
* 2 - 3 sprigs of thyme.
Preparing
Chop the onions into small pieces. Chop the herbs. Salt the chicken.
Heat 2 tablespoons oil in a frying pan over medium heat. Fry the bird for 5-7 minutes, add 100 ml of water and cook for 20-25 minutes over low heat.
Heat the remaining oil in another pan. Sauté the onion until golden, about 5-7 minutes. Then chop the onions with a blender and mix with the sour cream, salt, pepper, curry, herbs and water.
Pour the sauce over the chicken, stir and stew under a low heat for about 10-15 minutes. Sprinkle with thyme before serving.
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 to 3 stalks of green onion;
* 2 tablespoons 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 or wine vinegar);
* 250 ml of chicken broth;
* 60 ml soy sauce.
Prepare
Chop garlic in large chunks, ginger - in medium size. Chop the green onion.
Heat oil in a frying pan over medium heat. Salt and pepper the chicken. Grill for about 6-8 minutes on each side. Place on a plate. In the same frying pan, brown the garlic for a couple of minutes and transfer to the bird. Drain off the remaining oil.
In the same frying pan, boil the water. Pour in the sugar and stir to dissolve it. Cook, stirring constantly, until sauce thickens, about 4 minutes. Pour in the vinegar and stir well again. Add the ginger, broth and soy sauce.
Then lay out the chicken so that the skinned part is 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 finished chicken and sprinkle with green onions.
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 vegetable oil;
* 1½ teaspoons paprika;
* 1 bay leaf;
* 120 ml white wine;
* 1,000-1,300 g skinless chicken thighs and shanks;
* 800 ml water;
* 300 g of rice;
* 2 teaspoons salt;
* ¼ teaspoon ground black pepper;
* 80 g fresh or frozen green peas.
Preparation
Chop the onion and tomato in large pieces. Chop the garlic. Chop parsley.
Heat oil in a deep frying pan or skillet over medium heat. Fry onion until golden in 7-10 minutes. Add tomatoes, paprika, garlic and bay leaf. Reduce heat to low, cover and stew for about 15 minutes. Pour in the wine and cook for 2 more minutes.
Place the chicken with the vegetables. Pour water over it. Bring to a boil and simmer over low heat. After 15 minutes, season with rice, salt and pepper. Stir, cover and continue cooking for 20 minutes. Add the peas and half the parsley. After 5-10 minutes, remove from heat and leave under the lid for another 10 minutes. Before serving, sprinkle with the remaining greens.
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 water;
* 4 tablespoons salt;
* 450 grams of ice;
* 4 chicken shanks;
* 4 chicken thighs;
* 60 ml of vegetable oil;
* 120 ml of dry white wine;
* 6 anchovies;
* 4 sprigs of thyme;
* 6 pitted olives;
* 1 tablespoon capers;
* 2 or 3 sprigs of parsley;
* 2 to 3 sprigs of basil.
Preparing
Cut 1 onion into small pieces, the rest - in quarters, do not cut off the base. Chop or mince 6-8 cloves of garlic and finely chop the rest.
Fry coriander and fennel in a pan without oil for a minute and a half. Place in a pan. Fill with water, add 3 tablespoons of salt, chopped onion and garlic. Boil and simmer for 15 minutes. Then add ice. When the brine cools completely, put the chicken in it and leave for 6-12 hours. After take out, dry with paper towels and salt.
Heat 2 tablespoons of oil in a frying pan. Fry the bird for 10 minutes, turning it occasionally.
Place all of the chicken in one deep skillet. Add half the wine, garlic slices and sliced anchovies. Place quartered onions on top. Cook over medium heat and make sure the meat doesn't stick. After 2-3 minutes, pour in the remaining wine and toss in the thyme sprigs. Reduce heat to low, cover and simmer for 30-40 minutes until the bird is tender.
When ready, sprinkle chopped olives and capers over the dish, drizzle with the remaining oil and leave under the lid for 5 minutes. Serve with chopped parsley and basil.
Enjoy your meal.
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