Sunday, November 2, 2008

Chicken Stew in White Wine

Fall is here!
I love so many things about the Fall.
The leaves changing colors, the
weather cooling to 60 - 70 degrees
and the Fall flavors of sweet potatoes,
soups, squash and so many other great

This wonderful meal is from Williams Sonoma.
Chicken Stew in White Wine

1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
1 chicken, 3 to 4 lb., cut into 8 serving pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 1/2 cups chicken stock
1 1/2 cups white wine

In a large bowl, combine the flour, salt and pepper.

Add the chicken and toss to coat evenly.

In a large sauté pan over medium-high heat,

warm half of the olive oil until just smoking.

Add half of the chicken and brown

on all sides, 3 to 4 minutes total.

Transfer to a slow cooker.

Repeat with the remaining oil and chicken.

Add the bacon, onion, mushrooms, potatoes, garlic,

parsley, thyme, bay leaf and stock to the slow cooker

and stir to combine. Remove the sauté pan from the heat,

pour the wine into the pan and return

to medium-high heat. Bring to a simmer,

stirring to scrape up any

browned bits from the pan bottom.

Add the wine to the slow cooker, cover and cook

on high for 5 hours according to the manufacturer’s instructions.

Remove the bay leaf before serving.

Spoon the stew into bowls and serve immediately.

** I made a few changes to this recipe. First, I don't have a
pressure cooker so I used a covered casserole dish.
I added carrots to the dish because I like the
sweetness that they add to stew.

This is an excellent dish!


Chris said...

Oooooh! I made pork stew in red wine...its not time for a little white. Looks delish!

Colleen said...

This is one of my favorite dishes to make!