Chicken Stew with Red Wine Recipe

Add French flair to your weekend spread.

Reserve this chicken stew recipe for special occasions. Don’t be intimated by the length of this recipe; the end result is definitely worth it!

Chicken Stew with Red Wine Recipe

Lhas Alvarez
Add French flair to your weekend spread.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dishes
Cuisine Others
Servings 4

Ingredients
  

Chicken Stew with Red Wine Ingredients

  • 1 tablespoon Butter
  • 1 teaspoon olive oil
  • 1/4 Cup fresh white mushrooms sliced
  • Salt
  • Pepper
  • 800 Grams Chicken (use chicken pieces)
  • 1/4 Cup all-purpose flour seasoned with salt and pepper
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 1 medium white onion sliced into wedges with bottoms kept intact
  • 1/4 Cup bacon sliced
  • 1/2 Cup carrots sliced into 1-inch cubes
  • 1/4 Cup celery sliced
  • 1 tablespoon white onions chopped
  • 2 cloves Garlic crushed
  • 1 bay leaf
  • 1 Cup dry red wine (Burgundy, Pinot Noir, or Merlot)
  • 1 Cup chicken stock
  • 1 bunch fresh thyme sprigs
  • 1 bunch fresh parsley plus extra chopped parsley to garnish
  • 2 tablespoons Butter
  • 2 tablespoons all-purpose flour

Instructions
 

  • 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.
Keyword chicken, chicken recipe, chicken stew, chicken stew recipe, stew, stew recipe
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