SWEET BASIL CHICKEN STEW WITH RED BELL PEPPER – CAYENNE – VIDALIA ONION –  GREEN BEANS – CORN IN BROTH & RED WINE SAUCE ATOP COUSCOUS

For 2 (note; just 2):

–4 chicken tenderloins or breast strips

–basil (fresh if possible, 4 diced leaves; or one tablespoon, dried)

–red bell pepper (one-half, medium, cut in 1-inch pieces)

–cayenne pepper (one-fourth teaspoon)

–Vidalia onion (one-half, medium, sliced)

–green beans (1 large handful)

–corn (one-half cup)

–sugar (1 teaspoon)

–chicken broth (non-fat, low sodium)

–red wine (one-fourth cup)

–couscous (1 small package)

 

1 – Place the chicken, red bell pepper, Vidalia onion, green beans, and corn in a slow cooker.  Season with basil, cayenne pepper, sugar, salt, pepper, and olive oil.  Add red wine.  Pour chicken broth in the cooker just to cover the chicken and vegetables.  Season with a few drops of olive oil.

2 – Place the cooker on low, and let cook for 5 and one-half hours.  Remove the chicken and shred (chicken will already have begun to break apart).  Return the chicken to the cooker, and cook on low for 30 minutes longer.  When finished, place the setting on warm until time for dinner.

2 – Place one and one-fourth cup water in a covered baking dish.  Add the couscous spice package and a few drops of olive oil.  Microwave on high for 6 minutes (until just boiling).  Pour the couscous in the water with the spices.  Stir.  Re-cover, and let sit for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from a clipping from an old Southern cookbook.

POT – AU – FEU:  CHICKEN STEW IN A POT WITH CARROTS – GREEN ONIONS – CELERY SEASONED WITH THYME – GROUND CLOVES – BAY LEAVES – MINCED GARLIC IN CHICKEN BROTH GRAVY

For 4:

–6 chicken tenderloins or breast strips

–carrots (2, fresh, peeled and sliced)

–green onions (3 stalks, chopped)

–celery (2, fresh, chopped)

–thyme, ground cloves, bay leaves (2) (bottled)

–minced garlic (in a jar)

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – In a slow cooker, place the chicken, 2 peeled and sliced carrots, 3 stalks of chopped green onions, and 2 stalks of chopped celery.  Season with thyme, ground cloves (one-fourth teaspoon), 2 bay leaves, minced garlic, salt, pepper, and olive oil.  Add chicken broth just to cover the chicken and vegetables.  Cook on low in the cooker for 5 hours. 

2 – Then remove the chicken to a plate, and shred with 2 forks. 

3 – Scoop out with a ladle one-half cup of broth, placing the broth in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When broth has heated, slowly add to the flour, stirring briskly.

4 – Place the broth/flour and the chicken back in the cooker.

5 – Cook on low for one-half hour more.

6 – Serve the chicken stew hot, in a bowl, atop quinoa, pasta, couscous, or rice.

–chicken inspired by Julia Child’s The French Chef Cookbook.

CHICKEN STEW WITH POTATOES – ONION – CELERY – RED BELL PEPPER – GARLIC – BAY LEAVES – ROSEMARY IN WHITE WINE – BROTH – MARINARA SAUCE ATOP GARLIC – OLIVE OIL COUSCOUS

For 4:

–6 chicken tenderloins or breast strips

–baby Dutch potatoes (4 or 5, sliced)

–onion (1, medium, sliced)

–celery (1 stalk, chopped)

–red bell pepper (one-half, fresh, sliced)

–garlic (minced, in a jar)

–bay leaves (3, dried)

–rosemary (bottled)

–white wine

–chicken broth (non-fat, low sodium)

–marinara sauce (I used Newman’s Own marinara)

–salt and pepper

–olive oil

1 – Place chicken in a slow cooker.  Slice 4 or 5 baby Dutch potatoes, and add to the cooker.  Also add 1 medium onion (sliced), 1 stalk celery (chopped), one-half red bell pepper (sliced), 1 tablespoon of minced garlic, 3 bay leaves, and 1 teaspoon of rosemary.  Place three-fourths cup of white wine and three-fourths cup of chicken broth in the cooker.  Season with salt, pepper, and olive oil.  Stir well.  Cook for 5 hours.  Then add one-half cup of marinara sauce.  Cook for 30 minutes more.  (Stew will not be tender unless the marinara sauce is added toward the end of cooking cycle.)

2 – Place 1 and one-fourth cup of water in a covered baking dish.  Add contents of herb package and a few drops of olive oil.  Microwave on high for 6 minutes.  Then stir in the couscous.  Let stand, covered, for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

3 – Heat the wheat bread.  Serve the chicken stew, hot, atop the wheat bread.

–chicken stew adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

NEW ORLEANS CHICKEN POT AU FEU / WHITE RICE / ASPARAGUS WITH LEMON ZEST

Note:  My “pot au feu” (meaning “pot on the fire”) is adapted from a New Orleans version of a provincial French dish.  The original recipe featured beef, but the New Orleans version features chicken.

 

–4 chicken tenderloins or breast strips

–hot sauce (optional; like Tabasco)

–garlic powder

–thyme

–milk (1 cup, dairy or almond; soy does not work well in the slow cooker)

–onion (one-half, chopped)

–parsley (fresh if possible)

–tomatoes (1 can, diced, no extra seasoning)

–white rice (instant, two-thirds cup)

–salt and pepper

–olive oil

–asparagus (fresh, 1 bunch)

–lemon zest (lemon peel, bottled)

1 – Place the chicken in a slow cooker.  If spicy is desired, add 1 tablespoon of hot sauce.  Season with garlic powder, thyme, salt, pepper, parsley, and olive oil.  Add 1 can of diced tomatoes with liquid.  Then add 1 cup of almond or dairy milk.  Chop one-half onion, and add to the slow cooker.  Stir.  Cook on low for 5 hours; then remove the chicken, and shred with 2 forks.  Return the chicken to the cooker, and cook for 1 more hour on low.  When finished, place the setting on “warm” until time for dinner.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water to the rice.  Season with salt and olive oil.  Stir well.  Microwave on high for 2 minutes.  When finished, let sit for at least 5 minutes for all water to be absorbed.

3 – Cut off the ends of a bunch of fresh asparagus.  Then rinse in a colander, and place in a covered baking dish.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 5 minutes (more if greater tenderness is desired).

4 – Serve the chicken pot au feu atop the white rice, with the asparagus as a side.

–chicken adapted from To the Taste of a King; other recipes original.

CHICKEN STEW WITH RED BELL PEPPER & CELERY ATOP WHOLE WHEAT ENGLISH MUFFINS

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–red bell pepper (one-half, chopped)

–celery (2 stalks, chopped)

–flour

–salt and pepper

–olive oil

–whole wheat muffins (2)

1 – Place 2 heaping tablespoons of flour in a cup.  Fill a second cup with chicken broth, and heat for 1 minute in the microwave.  When finished, slowing add the chicken broth to the flour, stirring briskly.  Place the chicken in a slow cooker.  Season with salt, pepper, and olive oil.  Chop one-half red bell pepper and 2 stalks of celery, and add to the cooker.  Pour the chicken broth on top.  Add a little more chicken broth if the chicken is not covered.  Cook on low for 8 hours or more.  Then keep setting on warm until time for dinner.

2 – Microwave the whole wheat muffins for 40 seconds on high.

3 – Serve the stew atop the muffins.  I also served broccoli (for recipe, use the search box on this blog).

–chicken adapted from To the Taste of a King.