Tag: chicken

Slow Cooker Provencal-Style Chicken Stew

Posted on by elltee

Cooking time 4-5 hours on low

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups chipped onions

1 cup oil-packed sun dried tomatoes, rinsed and chopped

2 tablespoons minced garlic

1 tablespoon olive oil

2 teaspoons herbes de Provence

4 cups chicken broth

1 14oz can chickpeas, rinsed

3 tablespoons instant tapoica

4 pounds boneless skinless chicken thighs, trimmed

Salt and pepper

1 cup pitted kalamata olives, halved

1/4 cup minced fresh parsley or basil

 

Directions:

  1. Microwave onions, tomatoes, garlic, oil, and herbes de Provence in a bowl, stirring occasionally, until the onions are softened, about 5 minutes, transfer to slow cooker.
  2. Stir in broth, chickpeas, and tapioca.
  3. Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 4 to 5 hours on low.
  4. Using a large spoon, skim excess fat from surface of stew.  Break chicken into about 1″ pieces with tongs, or remove and shred.
  5. Stir in olives and let sit until heated through, about 2 minutes.  Adjust stew consistency with extra hot broth as needed.
  6. Stir in parsley and season with salt and pepper to taste.  Serve.

 

Note: I used two large boneless chicken breasts (probably around 1 1/2 pounds) and two cans of chickpeas instead of the book recipes.  Also I didn’t have fresh basil so I added 3 large spoonfuls of basil pesto to the stew at the end instead.  If you don’t have herbs de Provence you can make up a replacement with common herbs.  Google the mixture and get as close as you can with what you have.

In the microwave step I put all the items in a bowl and microwave covered for 2 minutes, 1:30, 1:30, stirring between each stop.  2 medium onions is roughly 2 cups when diced.

Slow Cooker Chicken and Chickpea Stew

Posted on by elltee

30 minutes prep, plus 4-6 hours on high or 6-8 hours on low

Ingredients:

1 medium onion, finely chopped

3 garlic cloves, minced

2 large carrots, chopped (about 1 cup)

2 15-oz cans chickpeas, rinsed and drained

1 14.5-oz can petite diced tomatoes

2 tablespoons lemon juice, divided

1 quart (32 oz) chicken or vegetable stock

1-3 teaspoons salt

1 teaspoon cumin

½ teaspoon cinnamon

3 pounds boneless, skinless chicken breasts or thighs, trimmed

½ cup chopped dried apricots

4 cups baby spinach

Instructions:

  1. Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
  2. Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
  3. Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
  4. Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.

Stolen from https://www.realfoodwholelife.com/blog/slow-cooker-chicken-and-chickpea-stew

Couscous Risotto with Chicken and Spinach

Posted on by elltee

Serves 4

  • Total Time 1 hour

Ingredients

2 pounds boneless skinless chicken breasts, trimmed and cut into 1-inch pieces.

3 tablespoons unsalted butter

2 leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

1 1/2 cups pearl couscous

3 cups chicken broth

2 cups (2oz) baby spinach, chopped coarse

3/4 cup Parmesan cheese, grated (1 1/2 oz)

1/2 cup frozen peas

1/3 cup heavy cream

Directions

  1. Season chicken with salt and pepper.  Melt 1 tablespoon butter in Dutch oven over medium-high heat.  Brown chicken on all sides, about 6 minutes; Transfer to bowl.
  2. Melt the remaining 2 tablespoons butter in now-empty pot over medium heat.  Add leeks and couscous and cook until leeks have softened and couscous is lightly toasted, 4 to 6 minutes.  Stir in broth and 1 teaspoon salt, and bring to simmer.  Reduce heat to medium-low, cover, and cook, stirring occasionally until couscous is tender, about 12 minutes.
  3. Stir in chicken and any accumulated juices and cook, covered, until chicken is cooked through, about 5 minutes.  
  4. Off heat, stir in spinach, Parmesan, peas, and cream and let sit until heated through, about 5 minutes.  Serve.

Note: Pearl couscous is often labeled “Israeli couscous” in the supermarket.  Do not substitute regular couscous, as it requires a different cooking method and will not work here.

Note: To clean leeks:

  • lay trimmed, halved leeks cut side down on a cutting board and cut to desired size. 
  • Transfer leeks to a bowl of cold water and rub together until layers separate.  Set aside for 1 minute to allow grit to settle to bottom of bowl. 
  • Lift leeks from water and transfer to colander to drain.  Do not pour leeks from bowl into colander, or you’ll pour dirt over them again.

 

Stolen from: “Cook it in your dutch oven”, page 21, by America’s Test Kitchen

Classic Chicken Curry

Posted on by elltee

Serves 4

  • Total Time 1 hour 30 minutes

Ingredients

3 tablespoons unsalted butter

2 tablespoons curry powder

2 onions, chopped

1 jalapeno chili, stemmed, seeded and minced (or 1 can green chilies)

Salt and pepper

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 chicken breasts, boneless and skinless

1 1/2 cups water

8 ounces yukon gold potatoes (or substitute other kinds), peeled and cut into 1/2-inch pieces

1/2 head cauliflower (1 pound), cored and cut into 1 inch florets

1 cup frozen peas

3/4 cup plain whole-milk yogurt

1/4 cup minced fresh cilantro

Directions

  1. Melt butter in Dutch oven over medium heat.  Add curry powder and cook until fragrant, about 10 seconds.  Stir in onions, chilies, 1/14 teaspoons salt, and 1/4 teaspoon pepper and cook until vegetables are softened, about 5 minutes.  Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  2. Add chicken and water to pot and bring to simmer.  Reduce heat to low, cover, and cook until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking.  Remove chicken and shred.
  3. Meanwhile, stir potatoes and 1/4 teaspoon salt into curry, cover, and cook over low head until potatoes are slightly tender, about 8 minutes.  Stir in cauliflower and cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes, stirring occasionally.
  4. Stir in chicken and peas
  5.  and cook until heated through, about 1 minute.  Remove from heat.
  6. Off heat, stir in yogurt and cilantro.  Season with salt and pepper to taste.  Serve over rice.

Do not substitute low-fat or non-fat yogurt for the whole milk yogurt, or the dish will be much less creamy.

Stolen from: “Cook it in your dutch oven”, page 23, by America’s Test Kitchen

Classic Chicken and Dumplings

Posted on by elltee

Serves 6

  •         Hands-On Time 30 min
  •         Total Time 1 hr 30 min

Ingredients

2 lbs Chicken Thighs or Breasts, boneless / skinless

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

3/4 cup buttermilk

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

2 bay leaves

2 cloves garlic, chopped

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, melted

1 tablespoon olive oil

Salt and pepper

10 cups water

 

Directions

 1 Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

 2 Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken  and return it to the pot.

 3 Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

 4 Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.