White Wine Chicken Stew

I used old fashioned Dijon mustard for this recipe but you can use dry mustard or your favourite mustard if you prefer. The wine is the secret ingredient in this recipe. Please do not omit it.

White Wine Chicken Stew

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 6-8 chicken drumsticks or thighs, seasoned with salt and freshly ground pepper
  • 2 tablespoons butter

  • 1 large onion, half moon-sliced
  • 2 cloves garlic, crushed
  • ½ teaspoon cayenne or black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme

  • 2 tablespoons plain flour
  • 1½ cups chicken stock (broth)

  • 1 cup dry white wine

  • 2 tablespoons old fashioned Dijon Mustard (or the one you like) 

  • 2 teaspoons white sugar
  • 2 medium carrots, sliced ½ inch thick 

  • 450g (1Ib) potatoes, peeled and quartered 

  •  A  few fresh thyme sprigs or 2 bay leaves

Instructions

  1. Preheat the oven to 400ºF (200ºC) ten minutes before using.
  2. Heat the oil in a large oven proof skillet or Dutch oven. Brown the chicken on all sides and set aside.
  3. In the same pan, add the two tablespoons butter and cook the onion over medium low heat for 5minutes until soft. Then add the garlic, cayenne, paprika, thyme and salt to taste cook for 1 minute.
  4. Add the flour and cook stirring for 1 minute.
  5. Gradually add the chicken stock while stirring continuously until the flour is blended and smooth. Add the rest of the stock (broth) and wine and bring to the boil and simmer uncovered over medium high heat for 5 minutes.
  6. Stir in the mustard, sugar, carrots, potatoes, bay leaves and the set aside chicken. Bring to the boil, then cover the pot and transfer to the oven for 40 minutes.
  7. Uncover the pot, flip the chicken pieces over, baste the carrots and potatoes and continue cooking in the oven another 20 minutes or until golden on top and chicken is cooked through.
  8. Last updated: April 14, 2019

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Step By Step Photos

Brown the chicken on all sides and set aside. In the same pan, add the two tablespoons butter and cook the onion over medium low heat for 5minutes until soft. Then add the garlic, cayenne, paprika, thyme and salt to taste cook for 1 minute.

Add the flour and cook stirring for 1 minute, then gradually add the chicken stock while stirring continuously until the flour is blended and smooth. Add the rest of the stock (broth) and wine and bring to the boil and simmer uncovered, 5 minutes. Stir in the mustard, sugar, carrots, potatoes, bay leaves and the set aside chicken. Bring to the boil, then cover the pot and transfer to the oven for 40 minutes. Uncover the pot and continue cooking another 20 minutes or until chicken is golden and cooked through.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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