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Provincial Chicken Stew |
Sort of a white coq au vin, but much easier. Great fall/winter weeknight meal. Done in just a little over 30 minutes.
I came back from Montana with a vicious cold that I can’t seem to shake.
Friends kept telling me, “Make chicken soup,” and I really felt like that except I just didn’t feel like hauling out my pressure cooker (where I usually do this) or waiting 4 hrs for the regular stove-top version. When I’m sick, I have no get-up-and-go nor much patience either LOL.
Easy, quick and tasty |
So, I opted to throw this together (with some wine for MEDICINAL PURPOSES you understand)…and hey, it worked!!! Plus I got to use some of that really gorgeous rosemary I’ve been growing. But go REAL easy with it. I find too much is strong and medicinal. This just has a whisper in it. I used maybe a 1-inch sprig. If you are using dry, just a pinch will do you here. But of course, you can leave it out or substitute any herb you prefer. Thyme, sage and dill come to mind here.
Provincial Chicken Stew
Ingredients
- 6-8 chicken thighs or drumsticks
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1 sprig rosemary or a pinch of dehydrated
- 1 cup baby carrots
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup grated parmesan or romano cheese
Instructions
- Heat a large deep saute pan over medium heat. Add the butter and olive oil.
- Brown the chicken parts on all sides until a deep golden brown. Remove from pan.
- Add the onion, mushrooms and garlic. Saute until onion is slightly tender. Add chicken stock and scrape up all the burny bits from the bottom of the pan (deglazing). Add the wine, salt, pepper, rosemary, carrots and chicken back to the pan.
- Bring to boil, reduce heat, cover and simmer for 30 minutes.
- Remove cover and increase heat to medium. Reduce liquid by 25-50% depending on how much juice you like (I reduced by 50%).
- Stir in the cream and heat through. Stir in the cheese. Correct seasonings at this point.
- Serve with crusty bread and a green salad.
Nutrition
Provincial Chicken Stew |
The Girl Writes says
I made this tonight and it was wonderful. Thank you for the recipe! I will most definitely be making this again as the weather gets colder.
Peter Block says
Love the look of this stew. It looks so warming and we are getting in that season.
Amanda Payton says
I have made this four times in two months and tonight,I'm making it again its DELISH!
Judith Hanneman says
So glad you liked it Amanda! I love anything fast AND delicious
Kelly Miciak says
I made this dish this evening and all I can say is Wow! The flavor of this dish is incredible, such a rich comforting flavor. My husband raved over this dish, I will definitely be making this one again. The only difference is that I used fresh thyme instead of rosemary. Delicious!! Thank you for the recipe!
Judith Hanneman says
Love the thyme Kelly–I'd probably prefer it as I'm not much of a rosemary lover–it has to be very sparing, and I went light on this. Thyme has to be my favorite herb. Isn't this a great comforting dish? It's kinda good for when you're a bit under the weather too…a more solid chicken soup!!! And I'm really glad you guys liked it so much! <3