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.

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Provincial Chicken Stew

This chicken stew recipe is sort of a white coq au vin, but much easier.  Great fall/winter weeknight meal.  Done in just a little over 30 minutes.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: American

Keyword: chicken stew, comfort food, stew recipe

Servings: 4 people

Calories: 758kcal

Author: Judith Hannemann

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

Serving: 1serving | Calories: 758kcal | Carbohydrates: 10g | Protein: 41g | Fat: 59g | Saturated Fat: 22g | Cholesterol: 276mg | Sodium: 1020mg | Potassium: 729mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5248IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 2mg

Provincial Chicken Stew

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