CHICKEN AND MIXED VEGETABLES RECIPE RECIPES

Name: Chicken and Mixed Vegetable Stew
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 (4 lb) chicken, cut into 8 pieces; 3 tablespoons butter; 4 parsnips, peeled,sliced; 3 large carrots, peeled,thinly sliced; 3 medium leeks, halved lengthwise,sliced (white and pale green parts only); 1 lb baby new potato, thickly sliced; 3 tablespoons all-purpose flour; 3 cups canned chicken broth; 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon; 1 bay leaf; 1/4 cup whipping cream

CHICKEN AND MIXED VEGETABLE STEW RECIPE - FOOD.COM

Chicken and Mixed Vegetable Stew Recipe - Food.com image

Stew is always a great supper because it is like a one dish meal. This recipe come from Bon Appetit from 1994.

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 (4 lb) chicken, cut into 8 pieces
3 tablespoons butter
4 parsnips, peeled,sliced
3 large carrots, peeled,thinly sliced
3 medium leeks, halved lengthwise,sliced (white and pale green parts only)
1 lb baby new potato, thickly sliced
3 tablespoons all-purpose flour
3 cups canned chicken broth
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 bay leaf
1/4 cup whipping cream

Steps:

Heat vegetable oil in heavy large Dutch oven over medium heat.
Sprinkle chicken pieces with salt and pepper.
Add chicken to pot in batches and cook until light brown, about 5 minutes per side.
Transfer chicken to bowl.
Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat.
Add sliced parsnips, carrots, leeks and potatoes and stir to coat.
Cook 8 minutes, stirring occasionally.
Add flour and stir 2 minutes.
Gradually mix in chicken broth.
Increase heat and bring to boil.
Return chicken to same pot.
Add 1 tablespoon tarragon and bay leaf.
Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent with foil.
Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes.
Discard bay leaf.
Mix in remaining 1 tablespoon tarragon.
Season stew to taste with salt and pepper.
Spoon sauce and vegetables over chicken and serve.

Nutrition Facts : Calories 1399.5, FatContent 91.9, SaturatedFatContent 30, CholesterolContent 385.4, SodiumContent 1631.9, CarbohydrateContent 41.8, FiberContent 5.5, SugarContent 6.8, ProteinContent 98

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES RECIPE ...

Chicken and Pasta Casserole with Mixed Vegetables Recipe ... image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories Meat and Poultry Chicken Baked and Roasted

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, CarbohydrateContent 35.4 g, CholesterolContent 47 mg, FatContent 19.8 g, FiberContent 3.7 g, ProteinContent 19.8 g, SaturatedFatContent 5.9 g, SodiumContent 926 mg, SugarContent 2.8 g

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