Rich. Savory. Succulent. These are just a few of the words that describe White Wine Chicken Stew. The chicken is braised to a wonderful juiciness and the potatoes are cooked to tender fluffiness. Oh, and there’s bacon. Obviously! It can’t be indulgent without bacon, and White Wine Chicken Stew is truly indulgent! Take a taste and let the luxury flow through you!
Ingredients
- 4 slices bacon, cut into 1/8-inch strips
- 1 pound chicken wings
- 2 tablespoons canola oil
- 2 pounds chicken thighs, boneless, skinless, and cut in half horizontally and trimmed
- 4 carrots, peeled and cut into 1/2-inch pieces
- 1 onion, diced
- 1 rib celery, minced
- 2 cloves garlic, minced
- 5 cups unsalted chicken broth, divided
- 1 1/8 cup dry white wine, divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme, minced
- 1/2 teaspoon smoked paprika
- 3 tablespoons unsalted butter, cut into separate tablespoon-sized sections
- 1/3 cups all-purpose flour
- 1 pound small red potatoes, washed and quartered
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 2 tablespoons fresh parsley, chopped
Directions
Step 1 –Place the oven rack in the lower-middle position.
Step 2 –Preheat the oven to 325 degrees F.
Step 3 –Cook the bacon in a Dutch oven, over medium-low heat, until the bacon browns.
Step 4 –Transfer the bacon to a large bowl and turn the heat to medium-high.
Step 5 –In small batches, and without crowding the pan, sear the chicken wings and the chicken thighs in the bacon fat, about 2 minutes per side. If more fat is needed, add 2 tablespoons of the canola oil.
Step 6 –Place the seared chicken in the bowl with the bacon.
Step 7 –Reduce the heat to medium and place the carrots in the Dutch oven and cook until softened, about 5 minutes.
Step 8 –Add the diced onion and the celery and cook until the onion is translucent and the celery has softened, about 5 minutes.
Step 9 –Add the minced garlic and cook for 30 seconds until fragrant, about 1-2 minutes.
Step 10 –Increase the heat to medium-high.
Step 11 –Add 1 cup of the wine, 1 cup of the broth, and the Worcestershire sauce.
Step 12 –Scrape the browned bits from the bottom of the pan and bring the mixture to a boil.
Step 13 –Cook, stirring occasionally, until the liquid reduces to 1/4 cup and the vegetables start to sizzle, about 12-15 minutes.
Step 14 –Add the butter and stir to melt.
Step 15 –Sprinkle the vegetables with the flour and stir.
Step 16 –Gradually add the remaining 4 cups of broth, the thyme, and the smoked paprika, then whisk until smooth.
Step 17 –Add the quartered potatoes and bring the mixture to a low boil.
Step 18 –Turn off the heat. Taste the stew and season with salt and pepper, if needed.
Step 19 –Transfer the stew to the oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
Step 20 –Transfer the pot to the stovetop and scrape down the sides of the pot into the stew with a wooden spoon. Stir well.
Step 21 –Add the chicken thighs, the wings, and the bacon.
Step 22 –Return the pot to the oven and continue cooking, uncovered, until the chicken and the vegetables are fork-tender, about 45 minutes. Stir occasionally.
Step 23 –Before serving, discard the wings, and add the remaining white wine to taste.
Step 24 –Garnish with the chopped parsley and serve.
