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Add cold water until chicken is just covered and bring to a boil over high heat. Heat a large pot or dutch-oven to medium-high heat and add in the olive oil. Season chicken with salt and pepper.
To get started with this recipe, we must prepare a few components. You can cook herb chicken stew using 14 ingredients and 3 steps. Here is how you cook that.
Ingredients needed to make Herb Chicken Stew:
- 404 g chicken thigh fillet or chicken breasts
- 600 g freshly frozen mixed vegetables
- 500 g baby potatoes
- Beef stock cubes Knorr 2
- 600 g onion (White)
- 1 tbsp Rosemary,fresh
- Bay Leaf 3 leaf
- 1 tbsp Spices,Nutmeg,ground
- 1 tsp Ground Turmeric
- 1 tbsp Cumin Seed
- 1 tsp Ground Cumin
- Spices,Fennel Seed 2 tsp.,whole
- 8 dash Table Salt
- Maybe some ground Black pepper
Brown chicken on all sides, then transfer to a plate and drain any excess grease from the pot. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting.
Instructions to make Herb Chicken Stew:
- I put cold water in the Electric Slow Cooker,added the frozen chicken thigh fillets,frozen mixed vegetables,the mild spices,herbs an dried herbs,as well as the 2 stock cubes into the Slow Cooker and allowed it too continually cook for 23 hours.
- Then I peeled the baby potatoes and onions,washed them of course and then added them too the Electric Slow Cooker - added them to the rest of the stew.
- After the last minimum 3 hours,I enjoyed eating some of my homemade stew.
Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. It's delicious in chicken tacos, chicken nachos, or chicken tortilla soup. It can be used in sweet or savory chutneys to top baked or grilled chicken or in a marinade or vinaigrette. Tarragon is a pungent herb and a little bit goes a long way. It's great on chicken but equally good on fish, too.
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