VEGETABLE CHICKEN STEW RECIPE RECIPES

Name: Vegetable Stew (Giambotta)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 1/4 cup extra-virgin olive oil plus some to drizzle; 1 bay leaf, fresh or dried; 3 cloves garlic, 2 chopped, 1 whole cracked from skin; 2 onions, sliced; 2 large potatoes, peeled and chopped; 1 eggplant, chopped; 1 zucchini, chopped; 1 red bell pepper, seeded and chopped; Salt and pepper; 1 (28-ounce) can fire roasted diced tomatoes; 1 cup stock, chicken or vegetable; 1/2 cup torn or chopped basil (10 to 12 leaves); 4 (1-inch thick) slices whole-grain crusty bread; 1/2 cup grated pecorino

VEGETABLE STEW (GIAMBOTTA) RECIPE | RACHAEL RAY - FOOD N…

Vegetable Stew (Giambotta) Recipe | Rachael Ray - Food N… image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino

Steps:

Preheat broiler.
Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

CHICKEN AND VEGETABLE STEW RECIPE: HOW TO MAKE IT

Chicken and Vegetable Stew Recipe: How to Make It image

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 package (16 ounces) frozen vegetables for stew
1 jar (12 ounces) chicken gravy
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 240 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 574mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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