Chicken Stew with Red Wine

Chicken Stew with Red WineRecipe

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Serves: 4


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4 slices bacon
8 bone-in chicken thighs with skin
Salt and pepper
1 12-oz. bag frozen peeled pearl onions, thawed
8 ounces mushrooms, trimmed, quartered
5 medium carrots, cut into 1-inch pieces
8 fresh thyme sprigs or 3/4 tsp. dried thyme
2 cups low-sodium chicken broth
1 cup red wine
1/4 cup flour


Prep: 10 Minutes
Cook: 1 Hours

1. Cook bacon in a large pot over medium heat until crispy, about 10 minutes. Transfer to paper towels and set aside.

2. Season chicken with salt and pepper. Add to pot in batches; cook over medium-high heat, flipping, until brown, about 7 minutes per batch. Set aside.

3. Add onions, mushrooms, carrots and thyme to pot; cook over medium-high heat, until browned, about 5 minutes. Add broth and wine, bring to a boil, then simmer for 3 minutes. Return chicken to pot. Boil, then simmer for 20 minutes.

4. In a bowl, whisk flour with 1 cup of hot liquid from pot until smooth. Whisk into pot; simmer over medium heat until thickened, about 10 minutes. Season with salt and pepper; top with crumbled bacon.

Created date

November 2014

Nutritional Information

Calories 740
Fat 35 g
Satfat 11 g
Protein 73 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 281 mg
Sodium 723 mg