Easy-to-Make One-Pot Chicken Stew
Image credit: Cafe Delites via YouTube
If you’ve got chicken and don’t know what to do with it, then give this recipe by Cafe Delites on YouTube a try, and you’ll surely love it. This dish is more famously known as Coq Au Vin, it’s a French recipe that uses wine and herbs to make the chicken rich and flavorful up to the bone. The sauce of this dish is also very delicious and is perfect when paired with mashed potatoes.
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This is a hearty meal that is very easy to prepare, and I’m sure you can make this perfect even on your first try. Just follow the instructions written below, and be sure to watch the video tutorial to get all of the details. You can serve this for lunch or dinner, or if you’re planning on a romantic dinner for two, then this is also a great option. Learn how now and enjoy!
Ingredients for Chicken Stew:
- 2 tbsp oil
- 4 ounces of bacon, diced
- 8 chicken, skin on and bone in
- 2 tsp salt, plus more to season
- ½-1 tsp freshly ground black pepper, plus more to season
- 1 onion, diced
- 8 ounces of carrots, cut into 1-inch pieces
- 4 cloves garlic, minced
- ¼ cup brandy, optional
- 350ml or 1½ cup red wine
- 1¼ cups low-sodium chicken stock or broth
- 5 sprigs thyme
- 3 tbsp unsalted butter, at room temperature, divided
- 1½ tbsp all-purpose flour
- 8 ounces of frozen pearl onions
- 8 ounces of brown mushrooms, thickly sliced
- 2 tbsp of freshly chopped parsley, for garnish, optional
How to Make Chicken Stew:
Step 1
Preheat your oven to 350°F, then place a large pot or Dutch oven on a stove over medium heat, and cook the bacon for about 8 to 10 minutes or until nice and crispy. Transfer them to a plate and set them aside, then pat the chicken dry, and season them with salt and pepper. In the same pot, cook the chicken in batches to not overcrowd the pan, then sear them for about 5 minutes per side or until the skin is crispy and brown, and then transfer them to the plate of cooked bacon setting them aside for later.
Step 2
Add the onions and carrots to the pot, then season them with salt and pepper, and saute them for about 5 minutes or until lightly browned. Add the garlic, then cook them for another minute or until fragrant, pour in the brandy, wine, and chicken stock, and give them a good stir to combine. Add the thyme, then put the cooked bacon and chicken back into the pot including all of the rendered juices, and bring them to a simmer.
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Step 3
Cover them with the lid, then transfer the pot to the oven, and allow them to continue cooking for about 20 to 30 minutes or until cooked through. While waiting for the chicken to cook, place a pan on a stove over medium heat, then add the butter, and let it melt before adding the mushrooms. Allow them to cook for about 8 to 10 minutes or until soft and brown, and set them aside.
Step 4
Once the chicken is done cooking, remove the pot from the oven, then mash the remaining butter with the flour, and them into the pot. Stir them in until dissolved and incorporated, then add the pearl onions, and bring it to a simmer once more. Allow it to cook for an additional 10 minutes or until the sauce has thickened, then season and adjust the flavor to taste, and garnish with parsley. Serve immediately and enjoy!
*All these images are credited to Cafe Delites via YouTube. Give her channel a visit and subscribe for more!
