Rating: 5 stars
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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


Recipe Summary

45 mins
1 hr 45 mins


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

2 thighs, 1 cup vegetables and 1/3 cup sauce
523 calories; protein 53.5g; carbohydrates 17.9g; dietary fiber 3.1g; sugars 7.7g; fat 19.3g; saturated fat 5.2g; cholesterol 260.3mg; vitamin a iu 8676.5IU; vitamin c 6.6mg; folate 51.1mcg; calcium 60.6mg; iron 2.9mg; magnesium 70.1mg; potassium 1186.8mg; sodium 650.7mg.

7 lean protein, 3 vegetable, 2 1/2 fat