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Home / Recipe / Wine Braised Chicken Stew

Wine Braised Chicken Stew

  1. Preheat oven to 340 degrees F.
  2. Combine thyme, tarragon, garlic powder, salt & pepper in a mortar & pestle and mull until they are the same size & are well blended.
  3. Clean out chicken, remove neck & wash and pat dry.
  4. Tie chicken legs and wings together to prevent burning.
  5. Rub herbs on the inside and outside of the chicken to coat.
  6. In an 8 qt enameled cast iron Dutch oven, add olive oil and heat until it is shimmering.
  7. Sprinkle salt in the pan to help prevent sticking
  8. Brown chicken on all sides until golden (approx 5 minutes. Per side) turn frequently to prevent burning.
  9. Remove chicken from pot and cover on a plate to keep warm.
  10. Pour off oil & fat and add 2 TBS fresh olive oil to pot.
  11. Add onions and carrots to pan and cook until tender. About 5 minutes.
  12. Add potatoes and stir to combine.
  13. Create a hole in the vegetables for the chicken
  14. Return whole chicken to pot breast side down.
  15. Add bay leaves to pot.
  16. Add chicken stock and wine and bring to a boil.
  17. Cover pot and place in oven.
  18. Braise chicken and vegetables in oven for 3 hours.
  19. Remove pot from oven and remove whole chicken to a rimmed cutting board (it will be juicy) and cover with foil and let rest for 15 minutes. Use turkey lifters as chicken will want to fall apart.
  20. Add frozen peas to pot and bring the pot back to a simmer uncovered on the stove top.
  21. Once the chicken has rested, hand pick all of the dark & white meat from the bones. Discard the skin and gristle and save the bones for making stock in the future.
  22. Tear chicken into bite sized pieces.
  23. Return chicken to pan and toss to coat.
  24. Continue to simmer uncovered to thicken sauce to a gravy like consistency. If the chicken absorbs all of the liquid add chicken or vegetable stock to achieve desired consistency.

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