Chicken Stew -- Quad-Cities Online Recipe Book
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Main Dishes:

Chicken Stew

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Ingredients

1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons vegetable oil
2 to 3 pounds chicken pieces
6 cups water
3 tablespoons olive oil
1 small onion, sliced thin
3 cups reserved chicken broth
2 tablespoons tomato paste
1 cup carrots, chopped (about 3 carrots)
1 cup celery, chopped (about 2 ribs)
1 can (7 ounces) mushrooms drained (stems & pieces)
1 can (8-3/4 ounce) whole kernal corn (do not drain)
1 can (8-3/4 ounce) peas, drained
3 tablespoons cornstarch
1 cup milk

Instructions

In a small bowl combine poultry seasoning, paprika, salt and pepper, set aside. Place vegetable oil in hot dutch oven and brown chicken. When chicken is brown, add water and prepared seasoning and cook until chicken is tender. Remove chicken from pot and reserve broth. Allow chicken to cool slightly, de-bone and set aside. Place olive oil in pot and carmelize onions until light brown. Add 3 cups of the reserved broth and tomato paste and bring to a boil on medium high heat. Add de-boned chicken, carrots, celery, mushrooms, corn and peas. Mix cornstarch with milk and add to pot, stirring until stew thickens. Place on center rack of 275 degree oven and cook for 2 hours. Check seasoning before serving and serve over hot biscuits or mashed potatoes.

Don DeDecker
East Moline




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