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CHICKEN STEWED IN WHITE WINE Recipe

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This recipe for CHICKEN STEWED IN WHITE WINE, by , is from Recipes from your family and friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Christian
Added: Monday, February 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken, about 3 1/2 lbs, cut into 8 pieces
2 tbsp. canola or other vegetable oil, divided
5 shallots, finely chopped
1 c. Chenin Blanc or other dry white wine
2 bay leaves
1 tbsp. chopped fresh or 3/4 t crumbled, dried tarragon
2 medium red or green bell peppers, seeded, cut
into large diced pieces
1/2 lb. mushrooms, cleaned, quartered
Lime juice
Chicken stock, as needed
1/2 tsp. cornstarch, dissolved in 2 tbsp. cold water
(optional)
Salt and freshly ground black pepper
Several tarragon sprigs

Directions:
Directions:
Rinse chicken and pat dry. Heat 1 tbsp. of the oil in large skillet over medium-high heat. Brown chicken pieces on both sides. Reduce heat, add shallots, saute about 2 minutes until golden. Add the wine, bay leaves and chopped tarragon; bring to a boil, reduce heat, cover and simmer 30 to 35 mins. Meanwhile, heat the remaining oil in a medium skillet; saute bell peppers until softened; add to chicken. Saute mushrooms until lightly browned; sprinkle with lime juice; add to chicken. Remove bay leaves and transfer chicken stew a serving dish. For more sauce, add more wine and chicken stock as desired to skillet and heat. Stir in cornstarch paste and bring to a boil for 1 minute to thicken. Remove from heat. Taste and adjust seasonings. Garnish with tarragon sprigs.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 22 mins
Personal Notes:
Personal Notes:
Jodi,
This is one of my favorites from my wine club. I don't need to tell you how to adjust and tweek any seasonings or ingredients. I prefer this one served over white rice. Enjoy!

 

 

 

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