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Dutch Oven Chicken Stew | www.tasteandtellblog.com

I really should have posted this months ago. This is the perfect camping recipe – if you’re into dutch oven cooking. I have a dutch oven for camping, but admit that I have only used it once until I made this. We were supposed to go camping awhile back – right before it turned cold. Well, things didn’t work out like they were supposed to for that weekend, but we were still able to do some dutch oven cooking. My husband said he wanted a chicken stew, so I searched the internet and came up with this recipe. My parents own a couple of Quiznos restaurants, so I went by and picked up some bread bowls to have our stew in. (I LOVE their bread bowls!!)

I know, I know – you are saying that in the picture, it doesn’t look like a stew. I know it doesn’t – but it is!! We just had this so jam packed of chicken and vegetables, that there wasn’t as much liquid!! This made enough for probably 8 servings, and I think we ate every little bit of it over the course of a few days. It was delicious!! And maybe making it outdoors in a dutch oven helped, but I’m sure it would be just as good if you made it indoors!!

Chicken Stew
from Texas Cooking Online

  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced or put through a garlic press
  • 2-1/2 tablespoons all-purpose flour
  • 3 large red-skin potatoes, peeled and chopped
  • 4 cups chicken stock or canned chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 bay leaf
  • 1 10-ounce package frozen corn kernels, thawed
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 pound boneless, skinless chicken thighs, cut into bite-size piece
  • 1 cup half-and-half or whole milk
  • sweet paprika

In a dutch oven, melt the butter over medium heat. Sauté the onions, celery, carrots and garlic until softened and onion is transparent, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, until flour is incorporated and there are no lumps.

Add the potatoes, chicken stock, salt, white pepper and bay leaf, and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 10 minutes.

Add the corn and chicken, cover, and simmer for 25 minutes. Stir in half-and-half and simmer just until heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with paprika just before serving.

Check seasonings and add salt and pepper, if desired.

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12 Responses to Dutch Oven Chicken Stew

  1. Abby says:

    What a cute idea! I love bread bowls, too. I always get them at Panera, but I haven’t tried Quizno’s – I’ll have to soon! Ahhh, warm, toasty bread…

  2. Anh says:

    What a cute idea! Like you said, great for picnic!

  3. glamah16 says:

    I love Quiznos for fast food. And I’m making a chicken stew for dinner now. Very nice idea for camping. Takes it to whole other level.

  4. Judy says:

    Ooh, that looks so good. Does the bread get all soaked and juicy? What a perfect cold weather meal, too.

  5. megan says:

    I just want to grab a fork and dig in!

  6. Arfi Binsted says:

    yay, we’re heading towards summer now, so i can keep this idea for later!

  7. sher says:

    It looks delicious. I remember watching a dutch oven competition on tv—-and all the best cooks were from Utah. 🙂

  8. JennDZ - The Leftover Queen says:

    That stew sounds so lovely! And it looks beautiful in that bread bowl.

  9. Patricia Scarpin says:

    Deb, I love, love, love the way you served your stew here!

  10. Valli says:

    A nice warm chicken stew on a cold autumn day would have to be my preference. I love that you can eat the bowl as well. Perfect for sopping up the juices!!!

  11. Lisa Kendrick says:

    I had no idea Quiznos sold bread bowls. They have the best bread there, I’m in love with the rosemary parmesan bread.

  12. Kevin says:

    I like the idea of putting a tasty chicken stew in a bread bowl!

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