Fall means stews and one of my favorite fall dishes is a hearty chicken stew. You really can’t go wrong when you combine chicken, potatoes and vegetables in a rich broth. But sometimes I like to change things up a bit and when that is the case, this French inspired chicken stew from Cooking Light is just what the chef calls for. The classic ingredients remain but instead of a cream based sauce, the broth for this stew is a white wine reduction. The result is a lighter yet equally flavorful dish that is sure to please.
Serve it as is with crusty French bread for sopping up the sauce or on top of egg noodles.
1 tablespoon canola oil
4 ounces pancetta, cut into 1-inch-long, ½-inch-thick strips
4 bone-in chicken thighs, skin removed
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¾ cup dry white wine
¾ cup water
1¼ cups sliced carrots
1½ tablespoons coarsely chopped garlic
12 small red potatoes, cut into bite sized pieces
8 baby portobello mushrooms, halved
12 small pearl onions
1 fresh thyme sprig
1 cup frozen petite green peas
- Heat the oil in a large Dutch oven set over medium-high heat.
- Add the pancetta and salute until crisp, 3-4 minutes.
- Add the chicken and cook for 8 minutes, turning once.
- Sprinkle the flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook for an additional minute.
- Stir in the wine and water.
- Add the carrots garlic, potatoes, mushrooms, onions and thyme; stir well.
- Bring the mixture to a boil; cover, reduce heat to low, and cook for 45 minutes or until the chicken is very tender.
- Add the peas to the chicken mixture.
- Bring the stew to a boil; cook 2 minutes.