Wine Braised Chicken Stew

This is one of my favorite one-pot meals ever. It takes a while to get everything prepped but once it’s all washed and diced you’re good to go. This stew has lots of veggies so you can check those off your list of veggies to eat for the week. Healthy, comforting and full of flavor. Whoever you make this for is going to love it!

 

Ingredients

  • Chicken thighs and drum sticks, about 9 pieces, skinned

  • 1 onion, chopped

  • 4 celery stalks, sliced

  • 1 head garlic, cloves peeled

  • 1 tablespoon tomato paste

  • 1/2 pound cremini mushrooms, sliced

  • 1 cup small onions

  • 2 cups chicken broth

  • 1 cup dry white wine

  • 6 medium potatoes, peeled and cut into cubes

  • 10 baby carrots, washed

  • 2 tablespoons all-purpose flour

  • 2 tablespoons chopped fresh parsley

Directions

1) Heat nonstick pan over medium-high heat. Add chicken to pan, in two batches, and cook until lightly browned on all sides. Transfer chicken to plate as it is browned.

2) In a separate pot add olive oil over high heat. Reduce heat to medium. Add chopped onion, celery, and garlic to pot; cook, stirring, until vegetables are lightly browned. Stir in tomato paste until smooth. Add mushrooms and baby onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot.

3) Add chicken to pot on top of all the veggies. Reduce heat and simmer covered for about one hour and until vegetables are tender.

4) Meanwhile, whisk together flour and chicken broth in small bowl until smooth. Add liquid to pot and stir. Serve sprinkled with parsley.

Serves about 4 people.

Moroccan Lamb Stew

If fall isn’t the perfect season for stew than I don’t know what is. This adds a bit of a twist to your meal if you don’t generally add a sweet flavor to your dishes. The plums are what make it Moroccan for me and they add a little warmth to the stew. Plus, how good does Moroccan Lamb Stew sound in this chilly weather?

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  • 5 teaspoons olive oil

  • 1 1/4 pounds boneless lamb, cut into 1-inch cubes

  • Salt and ground pepper

  • 1 large onion, halved and sliced

  • 8 cloves garlic, thinly sliced

  • 1/2 teaspoon paprika

  • 1/2 cup pitted prunes

  • 2 tomatoes, diced

  • 1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb

  • 2 tablespoons fresh lime juice

  • 1 cup rice

1) In a pot with tight fitting lid, heat oil over high heat. Season lamb with salt and pepper and brown for 3 to 5 minutes. Add water, close lid and cook for about 30 minutes, adding water as needed.

2) In skillet, add a little olive oil, add onion and garlic and cook until golden. Add paprika, tomatoes, prunes and lamb with its broth. Bring to boil, then turn heat to low, and simmer for about 30 minutes.

3) After its simmered, add cilantro and lime juice and serve on top of rice.