Chickenchardonnaystew Recipes

CHICKEN CHARDONNAY STEW

Steps:

• Coat chicken in flour mixture.
• In dutch oven and brown chicken in 2 tablespoons of butter.
• Add more butter as needed.
• Add carrots, onion and celery on top of chicken.
• Add rest of ingredients into dutch oven and bring to a boil.
• Lower heat and simmer 1 hour.
• Remove chicken from liquid and take meat off bones.
• Liquid should be on thick side like stew.
• Add small chicken pieces back into stew.
• Add more flour for thickness or water for less thickness.
• Simmer till vegetables are tender.

CHICKEN CHARDONNAY

Steps:

• Cut up all Chicken Breasts into bite sized cubes.
• melt 3 tablespoons of the butter in a large skillet.
• mix together the flour and the salt and pepper meant for the batter.
• Carefully coat all chicken cubes and brown in skillet.
• Remove and place in a shallow dish and cover (this keeps juices in).
• melt down the rest of the butter.
• mix in garlic, and all spices.
• add chicken back into the mix and coat throughly.
• Add in White wine, allow to come to a boil for 5-7 minute.
• after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
• I reccomend serving this over pasta. Very tasty.

CHARDONNAY CHICKEN & WILD MUSHROOM STEW

Steps:

• In a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
• In a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
• Remove chicken to a plate.
• Pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
• Return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
• Cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
• Remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
• Strain soaking liquid and reserve.
• Rinse porcini to remove any sand or grit; then chop.
• In a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
• Add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
• Season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
• Add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
• Scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
• Blend the cornstarch into the cream until smooth; stir mixture into the stew.
• Let simmer for 2 minutes.
• Garnish with parsley and serve over rice.

EASY CHICKEN CHARDONNAY CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a bowl, combine soups, wine, milk, , broccoli, pepper and minute rice. Pour into a greased 9x13 baking dish. Top rice mixture with chicken. Place a slice of Swiss cheese on each chicken breast. Cover with bread crumbs. Pour melted butter over the top. Bake uncovered for about 35-40 minutes.