Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
enough for a meal and leftovers two or three times. I'd prefer one that
uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
could make in a crockpot? Sorry to be so fussy.

YIA

--
"Where there's smoke there's toast!" Anon

On Apr 18, 10:24*am, KenK > wrote:
> Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
> enough for a meal and leftovers two or three times. I'd prefer one that
> uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
> could make in a crockpot? Sorry to be so fussy.
>
> YIA
>
> --
> "Where there's smoke there's toast!" Anon

http://www.tasteofhome.com/recipes/simple-chicken-stew

In a crock pot: http://www.food.com/recipe/easy-croc...en-stew-165634

"KenK" > wrote in message
...
>
> Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
> enough for a meal and leftovers two or three times. I'd prefer one that
> uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
> could make in a crockpot? Sorry to be so fussy.

No recipe needed for that. Just throw what you want in the crockpot! I
would use chicken, potatoes cut in large chunks or just very small potatos,
chunks of carrot, celery and some onion at the minimum. Might also add
peas, corn or other veggies. A little salt, pepper and parsley. A little
chicken broth or vegetable broth or even water would work.

On 4/18/2013 6:31 PM, Julie Bove wrote:
> "KenK" > wrote in message
> ...
>>
>> Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
>> enough for a meal and leftovers two or three times. I'd prefer one that
>> uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
>> could make in a crockpot? Sorry to be so fussy.
>
> No recipe needed for that. Just throw what you want in the crockpot! I
> would use chicken, potatoes cut in large chunks or just very small potatos,
> chunks of carrot, celery and some onion at the minimum. Might also add
> peas, corn or other veggies. A little salt, pepper and parsley. A little
> chicken broth or vegetable broth or even water would work.
>
>
Seconded. I would add some dried thyme or possibly poultry seasoning
and throw in a bay leaf or two. (I add bay leaves to any kind of stew.)
Definitely use chicken broth or stock for more flavour. It won't be a
quick meal but it will be a mostly hands-off one with leftovers based on
how much he makes. To something like this I'd probably add dumplings at
the very end, 20 minutes covered, 20 uncovered just as on the stovetop.

Jill

On Apr 18, 3:31*pm, "Julie Bove" > wrote:
> "KenK" > wrote in message
>
> ...
>
>
>
> > Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
> > enough for a meal and leftovers two or three times. I'd prefer one that
> > uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
> > could make in a crockpot? Sorry to be so fussy.
>
> No recipe needed for that. *Just throw what you want in the crockpot! *I
> would *use chicken, potatoes cut in large chunks or just very small potatos,
> chunks of carrot, celery and some onion at the minimum. *Might also add
> peas, corn or other veggies. *A little salt, pepper and parsley. *A little
> chicken broth or vegetable broth or even water would work.

Do you brown your chicken first? It really helps with the flavor. I
would also add a few sprigs of fresh thyme, or even rosemary if you
desired that flavor...

"Julie Bove" > wrote in message
...
>
> "KenK" > wrote in message
> ...
>>
>> Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
>> enough for a meal and leftovers two or three times. I'd prefer one that
>> uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
>> could make in a crockpot? Sorry to be so fussy.
>
> No recipe needed for that. Just throw what you want in the crockpot! I
> would use chicken, potatoes cut in large chunks or just very small
> potatos, chunks of carrot, celery and some onion at the minimum. Might
> also add peas, corn or other veggies. A little salt, pepper and parsley.
> A little chicken broth or vegetable broth or even water would work.

Do you really just throw everything into the crockpot? I brown everything
possible first.

--
--
http://www.helpforheroes.org.uk/shop/

In article >,
says...
>
> "Julie Bove" > wrote in message
> ...
> >
> > "KenK" > wrote in message
> > ...
> >>
> >> Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
> >> enough for a meal and leftovers two or three times. I'd prefer one that
> >> uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
> >> could make in a crockpot? Sorry to be so fussy.
> >
> > No recipe needed for that. Just throw what you want in the crockpot! I
> > would use chicken, potatoes cut in large chunks or just very small
> > potatos, chunks of carrot, celery and some onion at the minimum. Might
> > also add peas, corn or other veggies. A little salt, pepper and parsley.
> > A little chicken broth or vegetable broth or even water would work.
>
> Do you really just throw everything into the crockpot?

Of course she doesn't. That is Julie "I have never cooked a chicken in
my life" Bove's fantasy notion of how she WOULD cook chicken.

If you paid attention to your bessie fwend, you'd know she never cooks
raw fresh chicken. Because A) she is allergic to it and B) nobody will
eat it if she did.

(Not surprising).

Janet.

On Fri, 19 Apr 2013 14:08:15 +0100, Janet > wrote:

> Of course she doesn't. That is Julie "I have never cooked a chicken in
> my life" Bove's fantasy notion of how she WOULD cook chicken.

Does one really have to go into such minor details when giving a
method and not a recipe? I wouldn't brown the chicken and I would put
it in without either stock or broth, because chicken produces its own
liquid if you leave it alone to cook slowly. I don't own a crockpot,
but that's the way I make chicken paprikash on the stovetop.

--
Food is an important part of a balanced diet.

In article >,
says...
>
> On Fri, 19 Apr 2013 14:08:15 +0100, Janet > wrote:
>
> > Of course she doesn't. That is Julie "I have never cooked a chicken in
> > my life" Bove's fantasy notion of how she WOULD cook chicken.
>
> Does one really have to go into such minor details when giving a
> method and not a recipe?

When someone asks "Anyone have a nice simple chicken stew recipe?
...Maybe one I could make in a crockpot? "

are they not asking for the details?

Julie's inexperienced response <quote> "Just throw what you want in
the crockpot!" was idiotic.

Janet.

"sf" > wrote in message
...
> On Fri, 19 Apr 2013 14:08:15 +0100, Janet > wrote:
>
>> Of course she doesn't. That is Julie "I have never cooked a chicken in
>> my life" Bove's fantasy notion of how she WOULD cook chicken.
>
> Does one really have to go into such minor details when giving a
> method and not a recipe? I wouldn't brown the chicken and I would put
> it in without either stock or broth, because chicken produces its own
> liquid if you leave it alone to cook slowly. I don't own a crockpot,
> but that's the way I make chicken paprikash on the stovetop.

I have never seem to brown chicken or vegetables for the Crock-Pot. Beef?
Yes. But I don't even do that any more. Doesn't seem to make a difference
to the end result.

> wrote in message
...
> On Fri, 19 Apr 2013 06:18:53 -0700, sf > wrote:
>
>
>>
>>Does one really have to go into such minor details when giving a
>>method and not a recipe? I wouldn't brown the chicken and I would put
>>it in without either stock or broth, because chicken produces its own
>>liquid if you leave it alone to cook slowly. I don't own a crockpot,
>>but that's the way I make chicken paprikash on the stovetop.
>
> I do own a crockpot and use it occasionally for convenience but
> browning all likely suspects first is a good move. I think what
> happens is that when you brown the meat particularly, it seals it and
> the flavour stays in. If you don't, the flavour 'bleeds' out into the
> whole and it doesn't taste as good. IMO

Yes, plus you get the benefit of the Mailliard reaction therefore giving
better flavour. Probably not so necessary if not in a crock pot but still
good.-

--
http://www.helpforheroes.org.uk/shop/

Janet wrote:
>
> If you paid attention to your bessie fwend, you'd know she never cooks
> raw fresh chicken. Because A) she is allergic to it and B) nobody will
> eat it if she did.

Don't forget she hates bones too.

G.

"Janet" > wrote in message
T...
> In article >,
> says...
>>
>> "Julie Bove" > wrote in message
>> ...
>> >
>> > "KenK" > wrote in message
>> > ...
>> >>
>> >> Anyone have a nice simple chicken stew recipe? Not too big, only me.
>> >> Just
>> >> enough for a meal and leftovers two or three times. I'd prefer one
>> >> that
>> >> uses chicken parts, like thighs, rather than a whole chicken. Maybe
>> >> one I
>> >> could make in a crockpot? Sorry to be so fussy.
>> >
>> > No recipe needed for that. Just throw what you want in the crockpot!
>> > I
>> > would use chicken, potatoes cut in large chunks or just very small
>> > potatos, chunks of carrot, celery and some onion at the minimum. Might
>> > also add peas, corn or other veggies. A little salt, pepper and
>> > parsley.
>> > A little chicken broth or vegetable broth or even water would work.
>>
>> Do you really just throw everything into the crockpot?
>
> Of course she doesn't. That is Julie "I have never cooked a chicken in
> my life" Bove's fantasy notion of how she WOULD cook chicken.

I have cooked plenty of chicken! These days it is boneless, skinless. But
when I was a kid, that didn't exsist. My mom had me take over cooking the
family meals when I was 12. Many times it was chicken. I didn't like to
cook it but I did. We didn't own a Crock-Pot back then.
>
> If you paid attention to your bessie fwend, you'd know she never cooks
> raw fresh chicken. Because A) she is allergic to it and B) nobody will
> eat it if she did.
>
> (Not surprising).
>
> Janet.

Now you are lying! I am *not* allergic to any foods, although I have OAS to
some. I am intolerant to chicken. I do cook it.

On Fri, 19 Apr 2013 15:00:59 -0700, "Julie Bove"
> wrote:

> These days it is boneless, skinless.

For me too. Chicken is often on sale, so that's not an issue.

--
Food is an important part of a balanced diet.

Ophelia wrote:
>
> Do you really just throw everything into the crockpot? I brown everything
> possible first.

So very true. For chicken stew, I'd roast the chicken to very brown and the
veggies cooking on the sides. It's hard not to eat all that when done but
if you can resist, the flavors will make a killer chicken stock or soup.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Do you really just throw everything into the crockpot? I brown
>> everything
>> possible first.
>
> So very true. For chicken stew, I'd roast the chicken to very brown and
> the
> veggies cooking on the sides. It's hard not to eat all that when done but
> if you can resist, the flavors will make a killer chicken stock or soup.

Oh yes, it certainly does!

--
--
http://www.helpforheroes.org.uk/shop/

On 4/19/2013 12:29 PM, Gary wrote:
> Ophelia wrote:
>>
>> Do you really just throw everything into the crockpot? I brown everything
>> possible first.
>
> So very true. For chicken stew, I'd roast the chicken to very brown and the
> veggies cooking on the sides. It's hard not to eat all that when done but
> if you can resist, the flavors will make a killer chicken stock or soup.
>
> G.
>
Depends on the veggies. I'm not likely to brown the potatoes I'm going
to add to the crock pot. Nor do I want a mirepoix in the crock pot. I
want large pieces of vegetables which will slow cook along with the
meat. Crock pot cooking is slow <G> but doesn't require too much fuss.
Doesn't look like the OP wanted to have to fuss.

Jill

"Ophelia" ku> wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "KenK" > wrote in message
>> ...
>>>
>>> Anyone have a nice simple chicken stew recipe? Not too big, only me.
>>> Just
>>> enough for a meal and leftovers two or three times. I'd prefer one that
>>> uses chicken parts, like thighs, rather than a whole chicken. Maybe one
>>> I
>>> could make in a crockpot? Sorry to be so fussy.
>>
>> No recipe needed for that. Just throw what you want in the crockpot! I
>> would use chicken, potatoes cut in large chunks or just very small
>> potatos, chunks of carrot, celery and some onion at the minimum. Might
>> also add peas, corn or other veggies. A little salt, pepper and parsley.
>> A little chicken broth or vegetable broth or even water would work.
>
> Do you really just throw everything into the crockpot? I brown everything
> possible first.

Yep. I used to brown. Didn't notice any difference in flavor or quality.

KenK > wrote:

> Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
> enough for a meal and leftovers two or three times. I'd prefer one that
> uses chicken parts, like thighs, rather than a whole chicken.

Reposted a couple of months ago:

How about chicken paprikás? I've posted George Lang's recipe some years
ago. See
<http://groups.google.com/group/rec.food.cooking/msg/2c800b65ac866ef2>.

Or make the following (which I also posted before).

Simply chicken!(TM)

Cut the chicken into eight serving pieces (well, use those thighs of
yours). Coarsely chop 4 or 5 medium onions. In a pot, put a knob of
butter, a bay leaf, the chicken pieces and the onions. Salt and pepper.
(Optionally, add a couple of dried mushrooms, such as porcini.) Cover
and cook over low heat for about 1 1/2 hours, not opening the pot. 5
minutes before the chicken is ready, one can opt to add half a cup of
sour cream, 3-4 minced garlic cloves, or a handful of parsley or
cilantro, or some combination of the above. Instead of sour cream one
can add half a cup of wine. Serve with rice, or potatoes, or pasta.

Victor

On 18 Apr 2013 17:24:08 GMT, KenK > wrote:

>
>Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
>enough for a meal and leftovers two or three times. I'd prefer one that
>uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
>could make in a crockpot? Sorry to be so fussy.
>



Kadhai Murgh
1 kg chicken
7 Tbs Ghee (butter)
1 Tbs garlic paste, or equivalent cloves of garlic
8 whole red chiles, or less.
1 Tbs Coriander Seed
1 kg Tomato
4 green chilies (use jalepeno for milder)
1/4 cup fresh ginger
1/2 cup cilantro
2 tsp garam masala
1 tsp Kasoori Methi leaves (Fenugreek leaves)
Salt to taste.

Clean and remove skin from chicken pieces.

Wash and chop tomatoes (I use canned diced). Clean, deseed, and chop
green chilies. Scrape, wash, and chop ginger. Clean, wash,and chop
cilantro.

Pound garlic, red chilies and coriander with pestle, or processin coffee
mill.

Heat ghee (butter) in pot, add garlic/chilli/coriander paste and saute
for a minute. Add tomatoes, bring to boil. Add the chilies, 3/4 of the
ginger, 1/3 of the cilantro and chicken. Bring to boil, turn down to
simmer, stir occasionally. Simmer until gravy starts to thicken and
chicken is tender. Sprinkle on garam masala and kasoori methi, stir for
2 minutes. Add salt to taste.

To serve, garnish with remaining ginger and coriander.

Serves 4, takes about 20 minutes to cook.

Robert Klute wrote:
>
> 7 Tbs Ghee (butter)

> Heat ghee (butter) in pot,

I'm just wondering where you live?
Never heard of butter being called ghee.

G.

On 4/19/2013 2:50 PM, Gary wrote:
> Robert Klute wrote:
>>
>> 7 Tbs Ghee (butter)
>
>> Heat ghee (butter) in pot,
>
> I'm just wondering where you live?
> Never heard of butter being called ghee.
>
> G.
>
Ghee is clarified butter. Used in a lot of Indian cooking.

If he thinks this is what the OP would call a "simple" chicken stew,
he's sadly mistaken.

Jill

jmcquown wrote:
> On 4/19/2013 2:50 PM, Gary wrote:
>> Robert Klute wrote:
>>>
>>> 7 Tbs Ghee (butter)
>>
>>> Heat ghee (butter) in pot,
>>
>> I'm just wondering where you live?
>> Never heard of butter being called ghee.
>>
>> G.
>>
> Ghee is clarified butter. Used in a lot of Indian cooking.
>
> If he thinks this is what the OP would call a "simple" chicken stew,
> he's sadly mistaken.
>
> Jill

Heck. I was thinking coq au vin was simple.

--
Jean B.

jmcquown wrote:
> On 4/19/2013 2:50 PM, Gary wrote:
>> Robert Klute wrote:
>>>
>>> 7 Tbs Ghee (butter)
>>
>>> Heat ghee (butter) in pot,
>>
>> I'm just wondering where you live?
>> Never heard of butter being called ghee.
>>
>> G.
>>
> Ghee is clarified butter. Used in a lot of Indian cooking.
>
> If he thinks this is what the OP would call a "simple" chicken stew,
> he's sadly mistaken.
>
> Jill

PS. I s'pose I shouldn't think of CoV as a stew though.

--
Jean B.

On Fri, 19 Apr 2013 15:01:53 -0400, jmcquown >
wrote:

>On 4/19/2013 2:50 PM, Gary wrote:
>> Robert Klute wrote:
>>>
>>> 7 Tbs Ghee (butter)
>>
>>> Heat ghee (butter) in pot,
>>
>> I'm just wondering where you live?
>> Never heard of butter being called ghee.
>>
>> G.
>>
>Ghee is clarified butter. Used in a lot of Indian cooking.
>
>If he thinks this is what the OP would call a "simple" chicken stew,
>he's sadly mistaken.

Actually it is pretty simple. It is a one pot dish and the chicken does
not need to be browned. Main issue is having all the spices on hand,
which I do, but they are cheap at any Indian grocery. I did list the
full bore instructions, but it can be easily simplified -

Measures are approximate. Use chicken parts. Use canned tomatoes.
Just chop green chilies, don't deseed. Just grate ginger, don't peel.
Use red chili flakes or cayenne, instead of whole, dry, red chilies,
press the garlic, and use coriander powder instead of pounding/milling.
Mise is less than 5 minutes. After that it is just tossing the
ingredients into the pot - fat, dry spices and garlic, tomatoes, fresh
herbs & spices, chicken - then simmer, add finishing spices, done.

On 4/29/2013 12:45 PM, Robert Klute wrote:
> On Fri, 19 Apr 2013 15:01:53 -0400, jmcquown >
> wrote:
>
>> On 4/19/2013 2:50 PM, Gary wrote:
>>> Robert Klute wrote:
>>>>
>>>> 7 Tbs Ghee (butter)
>>>
>>>> Heat ghee (butter) in pot,
>>>
>>> I'm just wondering where you live?
>>> Never heard of butter being called ghee.
>>>
>>> G.
>>>
>> Ghee is clarified butter. Used in a lot of Indian cooking.
>>
>> If he thinks this is what the OP would call a "simple" chicken stew,
>> he's sadly mistaken.
>
> Actually it is pretty simple. It is a one pot dish and the chicken does
> not need to be browned. Main issue is having all the spices on hand,
> which I do, but they are cheap at any Indian grocery. I did list the
> full bore instructions, but it can be easily simplified -
>
(snippage)
Ken hasn't replied about this but here's my 2 cents. It may be simple
to prepare; I'm sure I could do it. IF I had the ingredients. I don't
have access to an Indian grocery. The ingredients you listed aren't
things I have on hand in the kitchen.

Jill

"Gary" > wrote in message ...
> Robert Klute wrote:
>>
>> 7 Tbs Ghee (butter)
>
>> Heat ghee (butter) in pot,
>
> I'm just wondering where you live?
> Never heard of butter being called ghee.

I buy ghee too for cooking. It is clarified butter.

--
--
http://www.helpforheroes.org.uk/shop/

Gary wrote:

> Never heard of butter being called ghee.

If you only have a yak, then all butter is ghee.

Gary wrote:
> Robert Klute wrote:
>> 7 Tbs Ghee (butter)
>
>> Heat ghee (butter) in pot,
>
> I'm just wondering where you live?
> Never heard of butter being called ghee.
>
> G.

In that context, ghee is correct. Although it is actually
clarified butter.

--
Jean B.

jay wrote:
>
> Gary wrote:
> > Never heard of butter being called ghee.

> Gee Gary are you really this stupid?

Not anymore, Jay! Live and learn. :-D

On Fri, 19 Apr 2013 15:50:43 -0400, Gary > wrote:

>jay wrote:
>>
>> Gary wrote:
>> > Never heard of butter being called ghee.
>
>> Gee Gary are you really this stupid?
>
>Not anymore, Jay! Live and learn. :-D

I always figure that once I earn something, the day is a success, and
I might as well go back to bed.<g>

If you decide to get some ghee to play with, find an Indian grocery.
They'll have lots of it and it will likely be a lot cheaper than the
supermarket. [and fresher as it turns over faster there]

Jim

On Fri, 19 Apr 2013 16:03:12 -0400, Jim Elbrecht >
wrote:

>On Fri, 19 Apr 2013 15:50:43 -0400, Gary > wrote:
>
>>jay wrote:
>>>
>>> Gary wrote:
>>> > Never heard of butter being called ghee.
>>
>>> Gee Gary are you really this stupid?
>>
>>Not anymore, Jay! Live and learn. :-D
>
>I always figure that once I earn something, the day is a success, and
>I might as well go back to bed.<g>

'once I *learn* something-- I swear I caught that once--
>
>If you decide to get some ghee to play with, find an Indian grocery.
>They'll have lots of it and it will likely be a lot cheaper than the
>supermarket. [and fresher as it turns over faster there]
>
>Jim

On Fri, 19 Apr 2013 16:03:12 -0400, Jim Elbrecht >
wrote:

> If you decide to get some ghee to play with, find an Indian grocery.
> They'll have lots of it and it will likely be a lot cheaper than the
> supermarket. [and fresher as it turns over faster there]

Why not make it yourself?
http://www.veggiebelly.com/2012/01/h...make-ghee.html

I'd like to know what the difference is between ghee and browned
butter. Is it ghee has the milk solids strained off and browned
butter doesn't?

--
Food is an important part of a balanced diet.

In article >,
KenK > wrote:

> Anyone have a nice simple chicken stew recipe? Not too big, only me. Just
> enough for a meal and leftovers two or three times. I'd prefer one that
> uses chicken parts, like thighs, rather than a whole chicken. Maybe one I
> could make in a crockpot? Sorry to be so fussy.

Last night we made Faber's Pilau, from "The Lee Bros. Charleston
Kitchen".

http://bit.ly/YjAiJ3

It's an easy, probably foolproof recipe. Not much prep work, and does
not require browning the chicken. It takes a couple of hours of cooking
time, mostly unattended. The recipe calls for a whole chicken, but I
don't see why it couldn't be made with parts. Pretty tasty. I would
reduce the salt amount in the recipe. This will probably work well as
reheated leftovers - we will be doing that tonight.

--
Julian Vrieslander