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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 hour
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

Video

Notes

Recipe from Food.com
Keyword Bacon, Chicken Stew, Chicken Stew with Wine, Savory Chicken Stew