chicken stew recipes pls

angelavdavis

Hi Gemma,

Personally, I don't think it matters too much as its pretty hard to ruin chicken in a stew!

I would sweat off the onions, carrots and leek, add the remaining veg and stock and then add chicken about 30 minutes before the end of cooking time. Maybe add a little pearl barley to thicken it up at the same time as the chicken?

I personally add potato, bay leaf and celery too.

Season as necessary.

pavlovs_dog

i would tend to add it before i add the water/stock, but thats because i love the way chicken breaks down into stringy little bits when you make stew with it

GreenNinja

gemmaj wrote: »

Hello,

First up sorry if this has already been covered - I know there's lots of chicken stew posts already, but I'm still a bit lost!

I did my first roast chicken the other day, and have a pile of left over meat and have made stock from the carcass. I have carrots, onion, leek, courgette and sweet potato and would like to make stew.

Obviously the chicken is already cooked; I plan on "sweating" the onion and carrot, then adding the other veg and stock ... but do I add the chicken at the same time and leave to simmer, or do I add the chicken later since its already cooked?

Thanks for any help, as I said I'm a bit lost with all this!!

Gemma.

Thanks for this thread Gemma, was just contemplating this morning what to do with some left over cold chicken. Will make a nice tasty stew to take to work for lunches, that should keep me going for the rest of the week!

:T

GreenNinja

Hi Gemma,

How did the chicken stew turn out? Mine looks pretty good, I have enough for 3 days lunches for work.

:beer:

gemmaj

Well, I precooked the onion, carrot, leek and then bunged everything in, including bay and pearl barley as per suggestions!, minus the chicken. I added chicken and also dumplings with 20 minutes to go.

It was good but definately not great. The veg were done ages before the pearl barley, and I ended up throwing in some cornflour at the last minute to thicken it up a bit.

Next time I think I'll precook the pearl barley, and maybe start off with a flour roux (I think thats spelt right!). The dumplings were gorgeous though! All in all, not a bad first attempt!

Thanks for the advice,
G.

recovering_spendaholic

gemmaj wrote: »

Well, I precooked the onion, carrot, leek and then bunged everything in, including bay and pearl barley as per suggestions!, minus the chicken. I added chicken and also dumplings with 20 minutes to go.

It was good but definately not great. The veg were done ages before the pearl barley, and I ended up throwing in some cornflour at the last minute to thicken it up a bit.

Next time I think I'll precook the pearl barley, and maybe start off with a flour roux (I think thats spelt right!). The dumplings were gorgeous though! All in all, not a bad first attempt!

Thanks for the advice,
G.

I make meat and barley stews all the time -The trick is NOT to pre-cook the vegetables but put them raw into the pan with the stock, bay leaves and the barley, but no salt at this stage as it stops the barley softening, and no potatoes at this stage either. After about 40 minutes the barley and veg should be soft and then I just throw in my salt and pepper, meat and potatoes and cook for another 40 minutes or so. I chop the potatoes into two sizes - large and small - the small ones fall to mush and thicken the stew beautifully. I don't often do dumplings but when I do I make the suet crust and roll it out into the shape of the top of the pan and cover the whole stew with this crust and then put the lid on and let it steam through for about 30 minutes. My Dad always made it like this - he called is Sea Pie for some reason which I don't know! It makes a drier dumpling this way.

icecubequeen

i attempted to make a chicken casserole / stew yesterday as well.

It wasnt as good as i was hoping. Think it needed more flavour of some sort but not sure what, did look a bit colourless aswell

I used...

left over chicken from roast chicken on sunday
celery
carrots
mushrooms
some soup/broth mix, less then a handful
chicken stock
and some herbs

any ideas what I could have added to it, to give it more colour and flavour?

gemmaj

Not sure about flavour but sweet potato is great for color ... tastes great too!

Thanks "recovering spendaholic", I'll give that a go next time!

clairewp

icecubequeen wrote: »

i attempted to make a chicken casserole / stew yesterday as well.

It wasnt as good as i was hoping. Think it needed more flavour of some sort but not sure what, did look a bit colourless aswell

I used...

left over chicken from roast chicken on sunday
celery
carrots
mushrooms
some soup/broth mix, less then a handful
chicken stock
and some herbs

any ideas what I could have added to it, to give it more colour and flavour?

hi i always cook mine in slow cooker putting everything in at start i also add sage and onion stuffing which helps thicken it up and use 4 oxo cubes

GreenNinja

icecubequeen wrote: »

i attempted to make a chicken casserole / stew yesterday as well.

It wasnt as good as i was hoping. Think it needed more flavour of some sort but not sure what, did look a bit colourless aswell

I used...

left over chicken from roast chicken on sunday
celery
carrots
mushrooms
some soup/broth mix, less then a handful
chicken stock
and some herbs

any ideas what I could have added to it, to give it more colour and flavour?

I always add a dash of gravy browning to things like stews, casseroles, shepherds pies and the like for colour. A generous dash of Lea and Perrins helps with the flavour.