Chicken Stew With White Wine Recipes

WHITE WINE CHICKEN STEW RECIPE

Steps:

• Place oven rack to lower-middle position and preheat oven to 325 degrees F.
• Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high.
• In small batches, and without crowding the pan, sear the chicken wings and thighs in the bacon fat. If more fat is needed, add 2 tablespoons canola oil. Place seared chicken in the bowl with the bacon.
• Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened. Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed.
• Increase heat to medium-high. Add 1-cup wine, 1-cup broth and Worcestershire Sauce. Scrape the brown bits from the bottom of the pan and bring the mixture to a boil. Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
• Add butter and stir to melt. Sprinkle the vegetables with flour and stir.
• Gradually add the remaining 4 cups of broth, thyme and smoked paprika then whisk until smooth.
• Add quartered potatoes; bring to a low boil.
• Turn off heat. Taste the stew and season with salt and pepper, if needed.
• Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
• Transfer pot to stovetop and scrape fond off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs and wings and bacon.
• Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.
• (At this point the stew can be refrigerated, covered, up to 2 days.)
• Before serving, discard wings (see *Note) and add 2-4 tablespoons white wine. Garnish with chopped parsley.
• Enjoy!
• *Note: The meat from the chicken wings can be placed in the stew or frozen for later use; chicken salad, chicken soups or quesadillas are a few possibilities.

CHICKEN IN WHITE WINE SAUCE

Steps:

• Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
• To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
• Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
• Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
• Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
• Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
• Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.

CHICKEN STEW WITH WHITE WINE

Steps:

• Combine all ingredients except broccoli, squash, salt and pepper in a slow cooker.
• Cover and cook on high 4-5 hours, adding broccoli and squash during the last 20 minutes.
• Discard bay leaf. Season to taste with salt and pepper.

CHICKEN AND GARLIC STEW

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
• Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.