Chicken stew is one of the oldest stews prepared. Originally known to be a dish of North Carolina, the chicken stew is a flavorful gravy chicken cooked with vegetables and spices. However, over time, the ways of preparing chicken stews have changed. There are many recipes as are the people preparing it. So, here are two incredible chicken stew recipes.
Classic Creamy Chicken Stew Recipe
The original recipe was prepared as the creamy gravy of rich and flavourful spices with chicken pieces subtly tossed in it. Classic creamy stew is prepared using generous amounts of butter and cream to prepare the gravy and dry white wine and thyme used for flavoring.
- Finely chopped onion – two
- Peeled and diced potato – one
- Olive oil – two tablespoons
- Diced celery – four stalks
- Peeled and diced carrots – two
- Fresh thyme – three springs
- All-purpose flour – ¼ cup
- Lower salt chicken broth – 2 cups
- Dry white wine – half cup
- Freshly ground pepper
- Chicken thighs – twelve thighs
- Green peas – one cup
- Bay leaf
To prepare classic creamy stew –
1. In a saucepan, heat olive oil. Add onion, celery, carrots and cook until the vegetables become soft.
2. In this add bay leaf, thyme, flour, and cook for one minute.
3. Now add broth and white wine. Cook till the mixture comes to a boil for about 10 minutes.
4. Add boiled potatoes and season it with pepper and salt. Cook for some time and remove the pan from heat.
5. In a slow cooker, add chicken pieces at the bottom of the slow cooker. Now cover chicken with vegetable pieces. Cover the lid and cook at a low flame for six hours or at a high flame for three hours.
6. Check the chicken by piercing it with a fork. If on being pierced the juices run out of the chicken, consider it cooked.
7. Now add peas and cook for another twenty minutes. Serve the classic creamy chicken stew when hot.
Bengali Chicken Stew Recipe
As the name suggests, the Bengali chicken stew is a traditional Bengali stew recipe. Unlike, Kerala style chicken stew which contains coconut oil, the Bengali style chicken stew does not contain coconut oil. Rather it consists of veggies flavored with spices.
- Chicken – 500 grams
- Finely chopped onion – one
- Potato – one
- Finely diced carrot – two
- Boiled French beans – one cup
- Raw papaya – one
- Raw tomato – two
- Ginger paste – 1 teaspoon
- Garlic paste – ½ teaspoon
- Black pepper powder – as per taste
- Turmeric powder – ½ teaspoon
- Salt, as per taste
- Lemon juice – two tablespoon
- Whole clove – four
- A mixture of garam masala
- Coriander leaves for garnish
- Whole black pepper – 10
- Refined vegetable oil – 2 tablespoon
- Butter – two tablespoon
- Powdered Bengali garam masala – one teaspoon
1. Cut chicken pieces into smaller bits as required. Marinate them with lemon juice, salt, turmeric, and pepper.
2. In a pressure cooker, heat two tablespoons of vegetable oil. Add un-powdered garam masala. Then add ginger and garlic paste to it. Cook until the oil gets separated from the paste.
3. Add chopped onions, potato, carrot and tomatoes in it. Cook till the vegetables turn soft.
4. Now add marinated chicken pieces to the vegetables. Add four cups of water. And add salt, pepper powder, and powdered garam masala as per taste.
5. Cover the lid and ensure three whistles. Then, check the chicken is cooked properly or not. Allow more whistles if necessary. Your Bengali style chicken stew is ready. Garnish with coriander leaves and serve hot.
If you are looking for chicken stew recipes the above two dishes are a perfect delicacy. They can be served as a main-course meal with sides like rice or warm bread. Make sure to enjoy these chicken stew recipes for your next chicken craving.