Red Wine Chicken Stew Recipes

DR. LEE'S RED WINE CHICKEN STEW

Steps:

• In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.

STEWED CHICKEN WITH RED WINE SAUCE

Steps:

• Cut the salt pork into small cubes, about 1/3 inch. Place in a skillet with the pearl onions, cover with water and bring to a boil. Cook for about 2 minutes and drain. Return the salt pork and the onions to the skillet, and cook over medium-high heat for 5 minutes until the cubes of lard start to brown. Discard the fat. Add the mushrooms, and cook for 5 minutes longer or until the mushrooms are lightly browned. Set aside.
• Heat the oil in a heavy casserole or Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper to taste. Add the chicken pieces, skin side down, and cook until golden on one side, about 4 minutes. Cook on the reverse side about 3 minutes. Drain the fat.
• Add the shallots, onions and garlic. Cook stirring for about 2 minutes. Add the flour, blend well. Add the wine, and bring to a boil to dissolve the brown particles that cling to the bottom and sides of the casserole. Add the onion, mushroom and pork mixture. Add the thyme, bay leaf and parsley. Check for seasoning, cover, and simmer for 20 to 30 minutes or until tender. Do not overcook. Remove bay leaf and serve with fine noodles.