January 9, 2023

Chicken Stew with White Wine

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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!

Chicken Stew with White Wine

The chicken is braised to a wonderful juiciness and the potatoes are cooked to tender fluffiness. Oh, and there's bacon.

Print Recipe

Total Time 1

Course Main Course

Cuisine American

Servings 6

Ingredients

6 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
2 ribs celery minced
2 cloves garlic minced
5 cups unsalted chicken broth divided
1 cup dry white wine
2 teaspoons Worcestershire sauce
2 teaspoons 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

Instructions

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.
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.
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 carrots, bring the mixture to a low boil.
Taste the stew and season with salt and pepper, if needed.
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.
Continue cooking, covered, until the chicken and the vegetables are fork-tender, about 40 minutes. Stir occasionally.
Before serving, discard the wings. (I kept the wings in the stew)
Garnish with the chopped parsley and serve