The whispers of Whispering Wine Stew are usually gentle murmurs of “mmm, that’s really good,” or just a few low sighs of contentment. It’s hard not to fall in love with the tangy, creamy broth, the fluffy, tender potatoes, and the pan-seared, savory chicken all making up the most delicious parts of Whispering Wine Stew. Herbaceous, succulent, and oh-so-sippable, Whispering Wine Stew will whisper comforting thoughts into your ear as your taste buds indulge in the goodness!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
- freshly ground salt, to taste
- black pepper, to taste
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon dried oregano
- 6 cloves garlic, finely minced
- 1 large yellow onion, cut into chunks
- 3 large carrots, peeled, cut into 1/2-inch diagonal slices
- 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
- 1/2 cup milk, can substitute heavy cream or unsweetened almond milk
- 1/4 cup all-purpose flour
- 2/3 cup frozen peas
Directions
Step 1 –In a large skillet over high heat, add the olive oil.
Step 2 –Add the chicken thighs to the hot oil and season them with the salt and the pepper.
Step 3 –Cook the chicken, stirring frequently, until the meat is browned but not cooked all the way through, about 5-6 minutes.
Step 4 –Transfer the browned chicken to a 6-8-quart clow cooker.
Step 5 –Add the chicken broth, the white wine, the Worcestershire sauce, the vinegar, the rosemary, the thyme, the oregano, the salt, and the pepper to the slow cooker and stir to combine.
Step 6 –Add the garlic, the onion, the carrots, and the potatoes to the slow cooker and stir to combine.
Step 7 –Cover the slow cooker and cook until the chicken is tender and reaches an internal temperature of 165 degrees F and the potatoes are cooked, about 7-8 hours on low heat and 4-5 hours on high heat.
Step 8 –Transfer 1/2 cup of the chicken broth cooking liquid from the slow cooker to a medium bowl.
Step 9 –Add the milk and the flour to the reserved broth and whisk until no lumps remain.
Step 10 –Add the flour mixture to the slow cooker and stir to combine.
Step 11 –Add the peas to the slow cooker and stir to combine.
Step 12 –Cook the mixture in the slow cooker uncovered until thickened slightly, about 15-20 minutes on high.
Step 13 –Taste the mixture for seasoning and adjust with the salt and the pepper, as needed.
Step 14 –Serve immediately.
