Recipe Background
Rich. Savory. Succulent. These are just a few of the words that describe White Wine Chicken Stew. The chicken is braised to a wonderful juiciness and the potatoes are cooked to tender fluffiness. Oh, and there's bacon. Obviously! It can't be indulgent without bacon, and White Wine Chicken Stew is truly indulgent! Take a taste and let the luxury flow through you!
Rich. Savory. Succulent. These are just a few of the words that describe White Wine Chicken Stew. The chicken is braised to a wonderful juiciness and the potatoes are cooked to tender fluffiness. Oh, and there's bacon. Obviously! It can't be indulgent without bacon, and White Wine Chicken Stew is truly indulgent! Take a taste and let the luxury flow through you!
Ingredients
- 4 slices bacon cut into 1/8-inch strips
- 1 pound chicken wings
- 2 tablespoons canola oil
- 2 pounds chicken thighs boneless, skinless, and cut in half horizontally and trimmed
- 4 carrots peeled and cut into 1/2-inch pieces
- 1 onion diced
- 1 rib celery minced
- 2 cloves garlic minced
- 5 cups unsalted chicken broth divided
- 1 1/8 cup dry white wine divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme minced
- 1/2 teaspoon smoked paprika
- 3 tablespoons unsalted butter cut into separate tablespoon-sized sections
- 1/3 cups all-purpose flour
- 1 pound small red potatoes washed and quartered
- 1 teaspoon kosher salt or to taste
- 1 teaspoon ground black pepper or to taste
- 2 tablespoons fresh parsley chopped
Directions
- Place the oven rack in the lower-middle position.
- Preheat the oven to 325 degrees F.
- Cook the bacon in a Dutch oven, over medium-low heat, until the bacon browns.
- Transfer the bacon to a large bowl and turn the heat to medium-high.
- In small batches, and without crowding the pan, sear the chicken wings and the chicken thighs in the bacon fat, about 2 minutes per side. If more fat is needed, add 2 tablespoons of the canola oil.
- Place the seared chicken in the bowl with the bacon.
- Reduce the heat to medium and place the carrots in the Dutch oven and cook until softened, about 5 minutes.
- Add the diced onion and the celery and cook until the onion is translucent and the celery has softened, about 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant, about 1-2 minutes.
- Increase the heat to medium-high.
- Add 1 cup of the wine, 1 cup of the broth, and the Worcestershire sauce.
- Scrape the browned bits from the bottom of the pan and bring the mixture to a boil.
- Cook, stirring occasionally, until the liquid reduces to 1/4 cup and the vegetables start to sizzle, about 12-15 minutes.
- Add the butter and stir to melt.
- Sprinkle the vegetables with the flour and stir.
- Gradually add the remaining 4 cups of broth, the thyme, and the smoked paprika, then whisk until smooth.
- Add the quartered potatoes and bring the mixture to a low boil.
- Turn off the heat. Taste the stew and season with salt and pepper, if needed.
- Transfer the stew to the oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- Transfer the pot to the stovetop and scrape down the sides of the pot into the stew with a wooden spoon. Stir well.
- Add the chicken thighs, the wings, and the bacon.
- Return the pot to the oven and continue cooking, uncovered, until the chicken and the vegetables are fork-tender, about 45 minutes. Stir occasionally.
- Before serving, discard the wings, and add the remaining white wine to taste.
- Garnish with the chopped parsley and serve.
×