This flavorful French chicken stew is all about the wine, so use a bottle that's so good you can enjoy a glass while you cook. Source: EatingWell Magazine, January/February 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large heavy-bottomed pot over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon; set aside. Add oil to the drippings in the pot and increase heat to medium-high. Working in batches, add chicken and cook until lightly browned, 4 to 6 minutes per side. Transfer to a plate.

  • Discard all but 1 tablespoon drippings from the pot; return to medium-high heat. Add mushrooms and cook, undisturbed, until lightly browned on one side, 4 to 5 minutes. Stir in onions and cook, stirring occasionally, until the liquid has evaporated, 4 to 6 minutes. Stir in tomato paste, garlic and thyme; cook, stirring occasionally, until fragrant, 1 minute.

  • Stir in wine and broth. Add the chicken and any accumulated juices, carrots and bay leaf. Bring to a boil. Reduce heat to maintain a simmer, cover and simmer until the chicken and vegetables are tender, about 1 hour.

  • Transfer the chicken and vegetables to a platter with a slotted spoon. Bring the mixture in the pot to a boil over high heat. Cook, uncovered, until the liquid thickens and reduces to 2 cups, 6 to 8 minutes. Return the chicken and vegetables to the pot; stir in salt and pepper. Serve sprinkled with the bacon and parsley, if desired.

Nutrition Facts

523 calories; 19.3 g total fat; 5.2 g saturated fat; 260 mg cholesterol; 651 mg sodium. 1187 mg potassium; 17.9 g carbohydrates; 3.1 g fiber; 8 g sugar; 53.5 g protein; 8677 IU vitamin a iu; 7 mg vitamin c; 51 mcg folate; 61 mg calcium; 3 mg iron; 70 mg magnesium;