Tasty Chicken Stew Recipes

Here are two wonderful and healthy chicken stew recipes. Making perfect recipes for busy mums as they only take a few minutes to prepare, check out our chicken barley stew and spiced chicken stew.

Chicken and Barley Stew

Ingredients - serves 4

• 2 tablespoons vegetable oil
• 8 skinless chicken thighs (small)
• 18 fl oz (500ml) chicken stock
• 3 1/2 oz (100g) pearl barley (rinsed and drained)
• 7 oz (200g) small new potatoes (scrubbed and cut in half lengthways)
• 2 large carrots (peeled and sliced)
• 1 leek (trimmed and sliced)
• 2 shallots (sliced)
• 1 tablespoon tomato puree
• 1 bay leaf
• 1 courgette (trimmed and sliced)
• 2 tablespoons chopped fresh flat – leaf parsley (extra sprigs to garnish)
• 2 tablespoons plain flour
• 4 tablespoons water
• Salt and pepper

Method

1. In a large, heavy based saucepan, heat the oil over a medium heat.



2. Add the chicken to the pan and cook for three mins on one side and two on the other.



3. Pour in the stock and add barley, potatoes, carrots, leeks, shallots, tomato puree and bay leaf.



4. Bring to the boil and then reduce the heat; simmer for 30mins.



5. Put the courgette into the pan along with the chopped parsley.



6. Cover and cook for another 20mins (making sure the chicken is cooked through).



7. Remove and dispose of the bay leaf.



8. Mix flour and four tablespoons of water in a separate bowl; stir to make a smooth paste.



9. Add this to the stew and cook gently for another five mins whilst stirring.



10. Season with some salt and pepper.



11. Take the pan off the heat and put the stew into serving bowls.



12. Garnish with sprigs of fresh parsley.

Spiced Chicken Stew

I like to serve this on a bed of rice, but it's also pretty good on its own too particularly when accompanied with a thick slice of crusty bread

Ingredients - Serves 6

• 4 lb (1.8kg) chicken pieces
• 2 tablespoons paprika
• 2 tablespoons olive oil
• 1oz (25g) butter
• 1lb (450g) onions (chopped)
• 2 yellow peppers (deseeded and chopped)
• 14oz (400g) canned chopped tomatoes
• 8 fl oz (225ml) dry white wine
• 16 fl oz (450ml) chicken stock
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoons Tabasco sauce
• 1 tablespoons finely chopped fresh parsley
• 11 1/2 oz (325g) canned Sweetcorn kernels (drained)
• 15 oz (225g) canned butter beans (drained and rinsed)
• 2 tablespoons plain flour
• 4 tablespoons water
• Salt
• Fresh parsley sprigs (to garnish)

Method

• Use salt to season the chicken pieces and then dust with paprika.



• In either a flameproof casserole dish or a large saucepan, heat the oil.



• Place the chicken pieces into the pan and heat, whilst turning, for 10 -15 mins; over a medium heat.



• Use a slotted spoon to take the chicken out and place onto a plate.



• Next, add the onion and pepper to the casserole dish. Cook gently for 5 mins stirring now and again.



• Now add the tomatoes, wine, stock, Worcestershire sauce, Tabasco and parsley; bring to the boil whilst stirring.



• Put the chicken back into the dish; cover and simmer for about 30 mins stirring now and again.



• Add the Sweetcorn and beans; partially cover and simmer for another 30 mins.



• Put the flour and water into a small bowl and make a paste by mixing.



• Take one ladle of the cooking liquid and stir it into the paste.



• Stir the mixture into the stew and then cook for a further 5 mins, stirring regularly.



• Garnish with parsley and then serve.

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