5 braised chicken vegetable stew Recipes

vegetable oil, pork tenderloin, cut into 11/2 inch chunks, salt, pepper, all-purpose flour, chicken broth, gala apples, cored and each cut into 8 wedges, very small red potatoes, halved, baby carrots, dried thyme, honey dijon mustard

oxtails, cut into pieces, fat trimmed, kosher salt and ground black pepper, vegetable oil, shaoxing rice wine or dry sherry, low-sodium beef or chicken stock, dark or regular soy sauce, brown sugar, star anise, broken into pieces, lemongrass stalks, trimmed and bruised, scallions, trimmed and cut into 2-inch lengths , plus 2 scallions, thinly sliced on the diagonal, for garnish, fresh ginger, garlic cloves, peeled, thai chili peppers, cut into 1/2-inch lengths, fresh or dried whole shiitake mushrooms, stems removed , re-hydrated if dried, lime , zested and cut into small wedges, cooked jasmine rice , for serving.

vegetable oil, bone-in chicken thighs, skin and fat removed (about 2 1/2 lb), salt, onion, coarsely chopped (12 oz), carrots, peeled and chopped, stalk celery, chopped, italian-style stewed tomatoes, chopped fresh parsley and grated lemon peel (optional)

beef brisket , upper portion, salt, vegetable oil, carrot, peeled and cut into 2-inch pieces, stalks celery, cut into big chunks, onions, peeled and cut into big chunks, head garlic, peeled, sectioned , and lightly smashed, stewed tomatoes, light brown sugar, chicken stock, balsamic vinegar