Recipes for the Web

Barrington Software Incorporated

Chicken Stew in White Wine

This variation on the classic French stew coq au vin uses white wine instead of the traditional red

and also includes potatoes, so it makes a great one-pot meal. After 5 hours in a slow cooker, the

chicken turns out exceptionally tender and juicy.

1 chicken, 3 to 4 lb., cut into 8 serving pieces

1/3 cup all-purpose flour

Salt and freshly ground pepper, to taste

3 Tbs. olive oil

3 bacon slices

1 onion, thinly sliced

8 oz. white button mushrooms, quartered

1 lb. red-skinned potatoes, cut into 1/2-inch

pieces

3 garlic cloves, crushed

4 fresh flat-leaf parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 1/2 cups unsalted chicken broth

1 1/2 cups white wine

In a large bowl, toss the chicken pieces with the flour, salt and pepper to coat evenly. In a large

sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the chicken

and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining

oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and

broth to the slow cooker and stir to combine.

Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer,

stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Add the wine to

the slow cooker, cover and cook on high for 5 hours according to the manufacturer’s instructions.

Remove the bay leaf before serving. Serves 4.

Williams-Sonoma Kitchen.

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