Skillet Chicken Stew
Skillet Chicken Stew

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, skillet chicken stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Melt the butter in a large skillet. Cook the chicken, a few pieces at a time, until browned. This Skillet Chicken Stew is perfect for a busy weeknight!

Skillet Chicken Stew is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Skillet Chicken Stew is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook skillet chicken stew using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Skillet Chicken Stew:
  1. Take waxy potato, peeled and cut into 1/2 in. cubes
  2. Prepare chicken quarters
  3. Prepare medium onion, chopped
  4. Take chicken stock
  5. Prepare fresh thyme
  6. Prepare medium carrot, sliced 1/4 in. thick
  7. Prepare chopped fresh sage
  8. Get cold butter
  9. Make ready all-purpose flour
  10. Get frozen sweet peas

This orzo skillet is almost risotto-like since the pasta releases some of its starches. Rinse chicken with cold running water; pat dry. Skillet Chicken Stew Recipe. by CookEatShare Cookbook. In large skillet fry bacon till crisp.

Instructions to make Skillet Chicken Stew:
  1. Add a splash of veg oil to a small non-stick skillet on medium-high heat. Add the potatoes and fry for 5 minutes until browned and fully cooked. Remove the potatoes and season them lightly with salt and pepper.
  2. Season the chicken with salt and pepper and sear them in the pan for about 10 minutes until browned all over. Spoon the excess oil from the pan and add the onions. Let fry for 1 minute.
  3. Add the chicken stock and thyme to the pan. Let simmer for 30 minutes, turning the chicken over regularly. If the liquid level gets too low, add extra water. You want to keep the chicken about half submerged.
  4. Add the carrots and sage to the pan. Let simmer for 10 minutes. Remove the chicken to a plate and let the sauce reduce until there's only about a cup left in the pan.
  5. Stir the butter into the pan until it melts. Make a slurry by mixing the flour with a few tbsp water, then stir it in also. Turn the heat down to low and let simmer gently for 2 to 3 minutes. Check the seasoning and add extra salt and pepper as needed.
  6. Return the chicken and potatoes to the pan along with the peas. Let simmer a final minute to bring everything up to temperature, then serve.

To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken–but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. Giada De Laurentiis serves up a one-skillet chicken stew that is a hearty and satisfying weeknight Make Giada's one-skillet chicken stew. Skillet Chicken Bulgogi Haiku: "Quick and flavorful. But was done much more quickly.

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