Chicken Stew with Red Wine Recipe

Make the sautéed mushrooms: Melt butter and heat olive oil in a small pan over medium heat. Sauté mushrooms until cooked, about 3 to 5 minutes. Season to taste with salt and pepper. Set aside.

Pat chicken dry with paper towels. Dredge in seasoned flour, shaking off excess. Set aside.

Melt butter and heat olive oil in a large, heavy-bottomed Dutch oven or casserole. Sear onion wedges on all sides for 1 minute; set aside. Cook bacon in the same pot until lightly browned but not crisp, about 5 to 6 minutes; set aside.

In the same pot, sear chicken on all sides until light golden brown, about 3 to 5 minutes per side. Remove chicken and set aside.

Add carrots, celery, chopped onions, garlic, and bay leaf to the same pot; sauté for 1 to 2 minutes. Add chicken, wine, chicken stock, thyme, and parsley. Bring to a boil. Lower heat and simmer, covered, for 30 to 40 minutes or until chicken is completely cooked. Season to taste with salt and pepper.

Thicken the sauce: Remove chicken from pot and strain sauce. Return sauce to the pot. Combine butter and flour in a bowl. Add mixture to the pot over medium heat, whisking continuously.

Thicken the sauce: Remove chicken from pot and strain sauce. Return sauce to the pot. Combine butter and flour in a bowl. Add mixture to the pot over medium heat, whisking continuously.