CHICKEN WHITE WINE STEW RECIPES

SLOW-COOKER CHICKEN & WHITE BEAN STEW RECIPE | EATINGWELL

Slow-Cooker Chicken & White Bean Stew Recipe | EatingWell image

This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.

Provided by Adam Dolge

Categories Slow-Cooker & Crock Pot Soup & Stew Recipes

Total Time 7 hours 35 minutes

Number Of Ingredients 13

Ingredients

1 pound dried cannellini beans, soaked overnight and drained (see Tip)
6 cups unsalted chicken broth
1 cup chopped yellow onion
1 cup sliced carrots
1 teaspoon finely chopped fresh rosemary
1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
2 bone-in chicken breasts (1 pound each)
4 cups chopped kale
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
¼ cup flat-leaf parsley leaves

Steps:

Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.
Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Nutrition Facts : Calories 493.4 calories, CarbohydrateContent 53.8 g, CholesterolContent 67.8 mg, FatContent 10.9 g, FiberContent 27.4 g, ProteinContent 44.2 g, SaturatedFatContent 3 g, SodiumContent 518.4 mg, SugarContent 4.5 g

SPANISH CHICKEN STEW RECIPE - BBC GOOD FOOD

Spanish chicken stew recipe - BBC Good Food image

A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
500g skinless boneless chicken thighs
1 red pepper , cut into chunky pieces
1 large onion , sliced
2 garlic cloves , chopped
1 tbsp white wine vinegar
1 tbsp smoked paprika
400ml chicken stock
large handful black olives (such as couchillo)
50g flaked almonds , toasted
cooked rice or crusty bread, to serve

Steps:

In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

Nutrition Facts : Calories 329 calories, FatContent 17 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.7 milligram of sodium

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PRESSURE-COOKER CHICKEN THIGHS IN WINE SAUCE RECIPE: …

I love this recipe for its incredible flavor—and it seems everyone who tries it does, too. For an easy pairing, try mashed potatoes and peas.—Heike Annucci, Hudson, North Carolina
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Calories 243 calories per serving

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SLOW COOKER CHICKEN STEW RECIPE | ALLRECIPES

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Set heat on Low setting and simmer slowly for 6 to 8 hours.

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SPANISH CHICKEN STEW RECIPE - BBC GOOD FOOD

A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Spanish
Calories 329 calories per serving

Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

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PRESSURE-COOKER CHICKEN THIGHS IN WINE SAUCE RECIPE: …

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. When hot, add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess., Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel., Return chicken and mushrooms to cooker; add green onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)

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