My Friends Amish Chicken Stew

10m
Prep Time

5-6h
Cook Time

5h 10m
Ready In

Recipe: #23612

April 28, 2016

Categories: Chicken, Sunday Dinner, Slow Cooker, Refrigerated Dough, Flour, Chicken Dinner, Slow Cooker Chicken, Crockpot Soup, more

recipe by:
Kchurchill5

"Not your classic stew by any means; but, I have to say, it was delicious. Everything is very rustic cut - the chicken, simmered until falling apart; and, the broth, thickened with a splash of cream. My friend made this for me; and, claims it originally came from her Amish relatives. I admit ... it is really really good. Now, is it classic; who knows. But, I do know it was devoured by all all."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (552.2 g)
Calories 532.2
Total Fat - 27.3 g
Saturated Fat - 7.7 g
Cholesterol - 251.7 mg
Sodium - 1826.4 mg
Total Carbohydrate - 18.2 g
Dietary Fiber - 3.7 g
Sugars - 7.1 g
Protein - 52 g
Calcium - 119.8 mg
Iron - 3.3 mg
Vitamin C - 19.6 mg
Thiamin - 0.2 mg

Step 1

Chicken ... First, don't worry if it isn't the exact amount of chicken - a bit more or a bit less is fine. This stew is very vegetable based; so, feel free to add what you like. These are just the amounts I find work best.

Step 2

Pat the chicken dry; after it has rested on the counter to take the chill off. Then, season with salt and pepper on both sides. Saute the chicken in olive oil, medium heat, until lightly seared on each side. Once the chicken is seared; cut the breasts in 3 pieces; and, the thighs in 2 pieces. I leave the bone and skin on for flavor.

Step 3

Vegetables ... Add the potatoes, parsnips, turnips, celery, and pearl onions to the crock pot (slow cooker); and, top with the seared chicken. Pour half of the broth over the chicken and vegetables; then, add the remaining broth to a measuring cup. Add the all the seasoning, mustard, worcestershire sauce, white wine; and, mix to combine.

Step 4

Add the mushrooms on top of the chicken; then, pour the remaining broth mix over the mushrooms. Add the bay leaves on the side, and push them into the broth. Cover; and cook. 5-6 hours on low heat. Realize, every crock pot is different. And, making sure to chop your vegetables 'basically' the same size; will allow everything to cook evenly.

Step 5

Finish ... Once the vegetables are tender (about 5-5 1/2 hrs) add the mustard greens or chickory; and, stir just until combined and begin to wilt. Mix the cream with the flour; and slowly add it to the crock pot. This will thicken your stew.

Step 6

Biscuits ... I took simple canned buttermilk biscuits; and, cut each one in 4 pieces. Added the biscuits on top (pushing them gently into the broth), cover, and cook 20-30 minutes until the biscuits are cooked through. Obviously, you can make your own biscuits if you want. I was just trying to make it easy.