Chicken Stew in White Wine
Chicken Stew in White Wine is rated
out of
5 by
5.
Prep Time:
15 minutes
Cook Time:
310 minutes
Servings:
6
Serves 4.
This variation on the classic French stew coq au vin uses white wine instead of the traditional red and also includes potatoes, so it makes a great one-pot meal. After 5 hours in a slow cooker, the chicken turns out exceptionally tender and juicy.
Ingredients:
- 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
Directions:
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.
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.
Serves 4.
Williams-Sonoma Kitchen.
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(16)
Rated 2 out of
5
by
SaraWY from
Good idea, inadequate recipe for it.
I think a white coq au vin is basically a good idea but this recipe requires a lot of tweaks to make it good. Very greasy as written: either using skinless chicken plus frying and draining the bacon first, or cooling and skimming the fat before serving would solve this. Would be nice to have a suggested salt amount. Carrots would help. Maybe a brown roux or some cream, too. Again, good starting point but I'm having to think of ways to salvage my batch.
Date published: 2020-03-06
Rated 3 out of
5
by
Jakenbad from
Good classic
A basic and tasty recipe , I enjoyed a lot if your using slow cooker or cooking slow on the hob , you must fry onions , bacon ect before adding to casserole , this is perhaps where the negative reviews went wrong , used a good chicken stock and reduced Chardonnay , cooked for 3 hours on the hob
Lovely
Date published: 2015-01-10
Rated 1 out of
5
by
munson from
Bland & dissapointing
I cooked this for guests and after my first bite wished I could have deposited the contents of the slowcooker directly into the toilet which is the only way this recipe would have generated any excitement. The soup was flavorless and awful. Spices had to be added after the fact.
Don't make the mistake I did and waste your time with this recipe.
Date published: 2013-12-08
Rated 5 out of
5
by
GramaMah from
Excellent and easy
Have made this 3 times now. Have changed to boneless, skinless 4 breasts and 4 thighs, as the chicken breaks up nicely baking in the Dutch oven. Also add half bag of small organic carrots and use red, new potatoes only. Use one pound of mushrooms, sauteed first and add to stew. Since I am lazy I only use the Dutch oven and after braising chicken remove to a plate and deglaze pan with wine and add stock (I add extra) then put everything back into Dutch oven with the sauteed mushrooms (brown bacon lightly in microwave before adding).
Last time served to guests and everyonte wanted the receipt (should have made more). Please use a cast iron Dutch oven as the difference is amazing. ( I also double the herbs and use 2 cups wine) Well, yes I have changed it but not the basics.
Chicken melts in mouth and amazing rich flavor. I serve with arugala vingerette.
Date published: 2013-07-15
Rated 1 out of
5
by
Tracey from
will not make again
Very disappointed in this recipe. Read the reviews, so added carrots, celery, dry musard, paprika. Still dull. Spent most of the time picking out the bones as you eat. Will not make again.
Date published: 2012-01-17