I need a chicken and vegetable stew recipe and full instructions as im new to cooking!?

I need a chicken and vegetable stew recipe and full instructions as im new to cooking!





Nothing cheesey thanks, just a good healthy chicken and vegetable only one.





Please give full instructions as im new to cooking.


Including temp and cooking times etc.I need a chicken and vegetable stew recipe and full instructions as im new to cooking!?
HI!!!





CHECK THESE LINKS FOR GOOD AND EASY RECIPES AND A GREAT VARIETY OF MENUS





http://www.epicurious.com/recipe/menu





http://www.cooks.com





http://www.oldrecipe.com








Enjoy!!! Have a nice day and weekend!!





Kiss,


Venus del Mar





I need a chicken and vegetable stew recipe and full instructions as im new to cooking!?
2 tablespoons olive oil


2 stalks celery, cut into bite-size pieces


1 carrot, peeled, cut into bite-size pieces


1 small onion, chopped


Salt and freshly ground black pepper


1 (14 1/2-ounce) can chopped tomatoes


1 (14-ounce) can low-salt chicken broth


1/2 cup fresh basil leaves, torn into pieces


1 tablespoon tomato paste


1 bay leaf


1/2 teaspoon dried thyme leaves


2 chicken breast with ribs (about 1 1/2 pounds total)


1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)


Serving suggestion: crusty bread








Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.





Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.





Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.





Ladle the stew into serving bowls and serve with the bread.
1.5 lbs cooked chicken (no bones)


1 can chicken stock


1 can vegetable stock


3 cans of water


2 tbsp oil


6 potatoes, chunks


2 stalks celery chopped


1 onion chopped


Any or all of the below


green beans


yellow beans


carrots


cabbage


peas


corn





In a large pot, saute the celery and onion in oil until soft. Add stocks, chicken and water (use chicken stock can to measure 3 cans of water). Bring to a boil, reduce heat to simmer.


Add potatoes. Let simmer for about 30 minutes or until the potatoes are soft. Add vegetables; any favorite will do, frozen or fresh.





Simmer an additional 10 minutes until vegetables are tender.





Serve hot!! with fresh French stick bread.





Corn starch can be added as a thickener, but if you use extra potatoes and lots of vegetables it doesn't really need thickening



I make this often in winter. It's pretty easy, but takes some time.








2-4 chicken breasts, cut into bite sized pieces


1 medium onion, cut in chunks


1.5 - 2 lbs. potatoes, cut into bite sized chunks


1 lb carrots, peeled and cut into bite sized chunks


2-4 stalks celery cut into bite sized chunks


leftover corn, green beans, and/or peas, if you have any


2-3 jars fat-free chicken gravy





Cut up the potatoes, carrots, and celery while you bring a stock pot of water to boil. (This would be the size pot you make spaghetti in.) Once it's boiling rapidly, add the vegetables and about a tablespoon of salt.





When it returns to boiling (5-10 minutes), cover it and set a timer for 30 minutes.





Meanwhile, cut up the chicken and saute it with the onion in a skillet, using a very small amount of cooking oil. Once it's done, let it sit until the timer rings. If you like, add seasoned salt to the chicken as it cooks.





Test the vegetables for doneness when the timer rings by removing a potato piece and eating it. Depending on the size of the pieces, they may take up to another 10 minutes to be done.





Drain the vegetables into a colander. Return to the pan. Add the cooked chicken and onions, plus your leftover corn, green beans, or peas if you have any. Pour gravy over all. Stir carefully to avoid breaking potatoes. Simmer on low heat until heated through.





Serve with bread or biscuits.
Ingredients:


1 large stewing chicken, cut in pieces


1 qt. cold water


1 tbsp. dried parsley


1 bay leaf


1 tbsp. salt (optional)


1-2 tsp. curry powder


1/8 tsp. nutmeg


1/8 tsp. ground cloves


2 tbsp. olive oil


1 med. onion, chopped


1 med. carrot, chopped


1 green bell pepper, chopped


1 med. apple, pared, cored and chopped


Salt and pepper to taste


1/3 cup flour (optional)


1 (14 oz.) can stewed tomatoes


Cayenne pepper to taste





Directions:





In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You鈥檒l need at least a quart. Discard skin and bones; cut meat into small chunks.


In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour.


Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour.


Sprinkle with croutons and serve. It makes 8-10 servings.
Ingredients





For the Soup








3 tbsp. olive oil


1 1/2 cups chopped onion


1/2 chopped carrot


5 garlic cloves chopped


1/2 celery stalk


1 branch fresh parsley


1 branch thyme


1 tbsp. turmeric


2 tsp. cumin


1 lb. golden lentils (or regular lentils, if not available)


10 cups chicken stock, heated


salt


freshly ground pepper


juice of 1/2 lemon





For the Meatballs





1 lb. ground chicken


1 cup blanched almonds, toasted and ground


1/2 cup fresh bread crumbs


1/3 chopped onion


1/3 cup raisins, chopped


1 egg lightly beaten


3 garlic cloves, minced


2 tbsp. chopped fresh parsley


1 tbsp. chopped fresh cilantro


1/4 tsp. chili pepper flakes


salt


freshly ground pepper


2 tbsp. olive oil





For the Garnish





1 cup plain yogurt


1 tbsp. chopped fresh mint leaves


1/2 tsp. lemon zest





Directions for the Soup:





1. Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, a bouquet of celery, parsley, and thyme tied together, the turmeric and the cumin. Saut茅 over high heat until the onions are glassy, about 5 minutes. Stir in the lentils and the chicken stock, season lightly with salt and pepper, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the lentils are tender. Skim as necessary.





2. Remove the celery bouquet and transfer two thirds of the soup to a blender. Blend until smooth and return to the saucepan. Stir in the lemon juice and correct seasoning to taste. Set-aside until serving time.





3. Preheat the oven to 500 degrees.





Directions for the Meatballs:





4. Prepare the Meatballs: In a mixing bowl, combine the chicken, almonds, bread crumbs, onion, raisins, egg, garlic, parsley, cilantro. Add chili pepper flakes. Season lightly with salt and pepper. Divide the mixture into 40 meatballs, each approximately 1 inch in diameter and weighing 1 oz.





5. Heat 2 tbsp. olive oil in a large ovenproof skillet or saut茅 pan. Arrange the wrapped meatballs, seam side down, in one layer in the pan and place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, eight to 10 minutes.





Directions for the Garnish:





6. In a small bowl, combine the yogurt with the mint and lemon zest. Refrigerate until serving time.





Serves 8 - 10








Presentation Tips: Heat the soup and spoon into eight to 10 soup bowls. Divide the meatballs among the soup bowls and drizzle the yogurt mixture over. Serve immediately.





To Prepare Ahead: The soup can be prepared through step 2 earlier in the day. The meatballs can be formed as in step 4 and refrigerated, covered. The garnish can be prepared and refrigerated. At serving time, continue with the recipe as in step 5