White Wine Chicken Stew

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The manufacturing process is really easy, you just need to comply with the techniques that we have created on this web page. The adhering to are the phases of how to cook White Wine Chicken Stew.

This is the perfect stew to make for a crowd, or even for a quiet night at home. It’s sure to please the masses, or just yourself! A great easy stew recipe is an awesome thing to have on hand for chilly nights or any time of year. Yum yum!



4 slices bacon, cut into 1/8” strips.
1 lb. chicken wings
2 lbs. boneless, skinless chicken thighs; cut in-half horizontally and trimmed.
4 carrots, peeled and cut into ½-inch pieces
1 onions, diced
1 celery rib, minced
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
½ teaspoon smoked paprika
5 cups unsalted chicken broth, divided
1 1/8 cup dry white wine, divided into 1 cup and 1/8 cups
2 teaspoons Worcestershire Sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons unsalted butter, cut into 1 tablespoons sections
1/3 cups all-purpose flour
1 lb. small new red potatoes, washed & quartered
Garnish: 2 tablespoons chopped fresh parsley


  1. Place oven rack to lower-middle position and preheat oven to 325 degrees F.
  2. Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high.
  3. In small batches, and without crowding the pan, sear the chicken wings and thighs in the bacon fat. If more fat is needed, add 2 tablespoons canola oil. Place seared chicken in the bowl with the bacon.
  4. Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened. Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed.
  5. Visit thecookierookie.com for full directions.

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