Description
A comforting White Wine Chicken Stew featuring tender chicken wings and thighs slow-cooked with fresh vegetables, bacon, and a flavorful white wine and chicken broth base. This stew is rich, hearty, and perfect for a cozy family meal.
Ingredients
Scale
Meat & Bacon
- 4 slices bacon (cut into 1/8” strips)
- 1 lb chicken wings
- 2 lbs boneless skinless chicken thighs (cut in half horizontally and trimmed)
Vegetables
- 4 carrots (peeled and cut into ½-inch pieces)
- 1 onion (diced)
- 1 celery rib (minced)
- 2 cloves garlic (minced)
- 1 lb small new red potatoes (washed & quartered)
Liquids & Sauces
- 5 cups unsalted chicken broth (divided)
- 1 1/8 cup dry white wine (divided into 1 cup and 1/8 cup)
- 2 teaspoons Worcestershire Sauce
Seasonings & Spices
- 1 teaspoon fresh thyme (minced)
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Fats & Thickening
- 3 tablespoons unsalted butter (cut into 1 tablespoon sections)
- ⅓ cup all-purpose flour
- 2 tablespoons canola oil (optional, if more fat needed for searing)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Bacon: In a Dutch oven over medium-low heat, cook the bacon strips until browned and crispy. Remove bacon and transfer to a large bowl. Increase heat to medium-high.
- Sear Chicken: In small batches without overcrowding, sear chicken wings and thighs in the rendered bacon fat. Add 2 tablespoons canola oil if needed. Transfer seared chicken to the bacon bowl.
- Cook Carrots: Reduce heat to medium. Add carrots to the Dutch oven and cook until softened, stirring occasionally.
- Sauté Aromatics: Add diced onion and minced celery, cook until onion is translucent and celery softens. Add minced garlic and cook for 30 seconds until fragrant.
- Deglaze: Raise heat to medium-high. Pour in 1 cup of white wine, 1 cup of chicken broth, and Worcestershire sauce. Scrape brown bits from the bottom and bring to a boil.
- Reduce Liquid: Stir occasionally and cook until liquid reduces to ¼ cup and vegetables start to sizzle, about 12-15 minutes.
- Add Butter: Stir in butter sections until melted.
- Add Flour: Sprinkle flour over vegetables and stir to combine, coating vegetables evenly.
- Add Broth and Spices: Gradually whisk in remaining 4 cups chicken broth, minced thyme, and smoked paprika until smooth.
- Add Potatoes: Add quartered red potatoes and bring stew to a low boil.
- Season and Adjust: Turn off heat. Taste stew and season with salt and black pepper to preference.
- Oven Preheat and Initial Cook: Preheat oven to 325°F with rack in lower-middle position. Transfer stew to oven and cook uncovered for 30 minutes, stirring once halfway through.
- Add Chicken and Bacon and Cook: Remove stew from oven, stir well scraping pot sides, add seared chicken wings, thighs, and cooked bacon back into stew. Return to oven and cook uncovered for 45 minutes or until chicken is fork-tender and vegetables are soft. Stir occasionally.
- Final Season and Serve: Before serving, discard chicken wings, stir in 2-4 tablespoons white wine to brighten flavors. Garnish with chopped fresh parsley. Serve warm and enjoy!
Notes
- If more fat is needed for searing chicken, use canola oil as directed.
- The stew can be refrigerated, covered, for up to 2 days after Step 13.
- Discard chicken wings before serving as they mainly impart flavor during cooking.
- Adjust seasoning at end to taste, especially salt and pepper.
- This stew benefits from slow baking to deeply meld flavors and tenderize chicken and vegetables.
