Category Archives: stew

Chickpea Tagine with Chicken and Apricots

Title: Chickpea Tagine with Chicken and Apricots

From: The Minimalist

Ingredients:

2 tablespoons olive oil

4 skinless chicken thighs

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 1/2 teaspoons ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons ground cinnamon

1/2 cup chopped dried apricots

1 cup chopped tomato (fresh or canned or boxed, with juice)

2 cups cooked or canned chickpeas, drained, with the liquid reserved

1 to 2 cups chicken stock, bean liquid or water, or more as needed

1/2 cup bulgur

Salt and freshly ground black pepper

1/2 cup chopped fresh parsley, for garnish.

1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.

2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.

3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Yield: 4 servings.


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Best Chicken and Dumplings

Title: Chicken and Dumplings

Serve 6 to 8. Published February 15, 2005.

Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Ingredients

Stew
5 pounds bone-in, skin-on chicken thighs
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots , peeled and sliced 1/4 inch thick
2 ribs celery , sliced 1/4 inch thick
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves
Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

Instructions

  1. 1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

  2. 2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

  3. 3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

  4. 4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

  5. 5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

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Southern Chicken and Dumplings

Title: Southern Chicken and Dumplings

From: Southern Plate

Ingredients:

Chicken and Dumplings

3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
flour
Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.

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Chicken and Dumplings

Title: Chicken and Dumplings

From: Cook’s Illustrated

Ingredients:

Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.
Serves 6 to 8

STEW:
• 5 pounds bone-in, skin-on chicken thighs
• Salt and ground black pepper
• 4 teaspoons vegetable oil
• 4 tablespoons (1/2 stick) unsalted butter
• 4 carrots, peeled and sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4* inch thick
• 1 large onion, minced
• 6 tablespoons unbleached all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups low-sodium chicken broth
• 1/4 cup whole milk
• 1 teaspoon minced fresh thyme leaves
• 2 bay leaves
• 1 cup frozen green peas
• 3 tablespoons minced fresh parsley leaves

DUMPLINGS:
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3 tablespoons reserved chicken fat (or unsalted butter)

1. FOR THE STEW: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. FOR THE DUMPLINGS: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

Variation:
CHICKEN AND DUMPLINGS WITH LEEKS AND TARRAGON
Follow the recipe for Chicken and Dumplings. Substitute 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1-inch pieces, for the carrots and celery. Substitute 3 tablespoons minced fresh tarragon leaves for the parsley.

VIDEO: http://www.americastestkitchentv.com/cookstv/preview/?Extcode=L0AN3BA00

Alternatives:

http://simplyrecipes.com/recipes/chicken_and_dumplings/

http://smittenkitchen.com/2007/12/chicken-and-dumplings/


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Matar Paneer (Peas with Paneer)

Title: Matar Paneer (Peas with Paneer)

From: Jugalbandi

Ingredients:

2 cups cubed cottage cheese
1 cup green peas
1.5 cups chopped onions
1 tsp chopped ginger
3 cloves chopped garlic
2 tbsps. chopped cashew pieces
one 14.5 oz can of diced tomatoes or 3-4 fresh tomatoes
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp Kashmiri chilli powder (or paprika)
1/4 to 1/2 tsp regular chilli (cayenne) powder
1 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp tandoori masala powder (optional)
1/2 tsp turmeric powder
1/2 cup low-fat evaporated milk
**or Half and Half, or a combo of milk and cream
1 tsp honey or sugar
1 tbsp butter
1 tbsp oil

cilantro, paneer cubes and cooked peas to garnish

Method:
1. Boil 1 cup of the onions. We do this in the microwave by adding 1 tsp water and covering the onions. Cook on high for four minutes. Add the 1/2 cup raw onions, ginger, garlic and cashews and grind to a smooth paste without adding water.

2. If using diced tomatoes from a can, puree it. If using fresh tomatoes, dunk them for a minute in boiling water, skin, chop and blend. We need about 1.75 cups.

3. Heat the oil and butter in a deep pan. Add the onion puree, a pinch of salt and kasuri methi. Fry it on a medium flame until the paste turns light brown and starts drying out a bit (7 minutes or so).

4. Add the Kashmiri and regular chilli powders, turmeric and tomato puree. Cook for five minutes on medium.

5. Add the peas. (If using frozen peas, microwave on HIGH for a minute, just to thaw and add them at the very end)

6. Add the cumin, garam masala and tandoori masala powders. Add salt to taste and cook until the mixture becomes a little thicker than the consistency you desire in the final dish.

7. Add the evaporated milk and honey. Stir, taste for salt and seasonings, then add the paneer cubes (save a few for garnish).

8. Heat it through, turn off the flame.

9. Keep it covered for 15 minutes for the flavours to blend together.

How to make Paneer!


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Carbonnade (Beef and Beer Stew)

Title: Carbonnade (Beef and Beer Stew)

From: SimplyRecipes

Ingredients:

3 1/2 lbs chuck roast or top blade steaks, 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
Salt and freshly ground black pepper
3 Tbsp olive oil
3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
1 Tbsp tomato paste
2 medium garlic cloves, minced
3 Tbsp all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups (12 oz bottle) dark ale or stout beer
4 sprigs fresh thyme, tied with kitchen twine
2 bay leaves
1 Tbsp cider vinegar

1 Adjust oven rack to lower middle postion; preheat oven to 300°F. Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 teaspoons of olive oil in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Add a third of the beef to the pot, not crowding the pan. Brown the meat, without stirring, about 3 minutes, then turn the pieces and brown on another side (again, do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl. Repeat with second third of the beef and an additional 2 teaspoons of oil. Repeat again with 2 more teaspoons of oil and the remaining beef. Remove beef from the dutch oven. Add a half a cup of the broth to the pan and scrape up any browned bits from the bottom of the pan. Pour this liquid into the bowl with the browned beef.

2 Add 1 Tbsp oil to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are lightly browned, about 10 minutes. Stir in tomato paste and garlic; cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork tender, about 2 hours.

3 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain or over egg noodles, rice, or potatoes.

Serves 6.


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Filed under alcohol, beef, beer, dinner, main dish, meat, simplyrecipes, stew

Bœuf Bourguignon

Title: Boeuf Bourguignon

From: Simply Recipes

Ingredients:

6 oz bacon
2 to 3 Tbsp olive oil
4 lbs trimmed beef chuck, cut into 2-inch cubes
Salt and freshly ground pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle of red wine (such as a zinfandel or Chianti)
2 cups beef stock or canned beef broth
1 cup chopped tomatoes, fresh or canned
1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
24 pearl onions
Chicken stock
Butter
1 1/2 pounds of button or cremini mushrooms, quartered

1. Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.

2. In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.

3. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.

4. While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.

5. Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.

6. When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.

Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).

Serves 6 to 8.

Great video from Faye Delicious.


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Filed under beef, dinner, french, main dish, meat, simplyrecipes, stew, vegetables