CHICKEN STEWED IN WHITE WINE Recipe
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Category: |
Category: |
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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
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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. |
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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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