If you’re seeking a soul-warming dish that envelops you in a comforting embrace, look no further than this delightful Red Wine Chicken Stew. Bursting with rich flavors and a medley of tender ingredients, it’s the perfect antidote to a chilly day. Imagine succulent pieces of chicken simmered to perfection in a robust red wine broth—each spoonful is a taste of culinary bliss!
Why You’ll Love This Recipe
- Rich Flavors: The red wine adds depth and complexity, elevating the humble chicken stew to gourmet status.
- Comforting Texture: The stew is hearty and satisfying, with tender chicken and melt-in-your-mouth vegetables.
- Simple Ingredients: Despite the gourmet taste, the ingredients are pantry staples, making it easy to whip up any time.
- Versatile Dish: Perfect for a cozy dinner or an impressive meal for guests.
Ingredients You’ll Need
The magic of this Red Wine Chicken Stew lies in its simplicity. Each ingredient plays a key role in balancing flavors and adding depth, turning an ordinary stew into an extraordinary meal.
- Chicken Thighs: Opt for boneless, as they stay juicy and tender during simmering.
- Red Wine: A full-bodied wine like Cabernet Sauvignon works wonders, enriching the stew with its robust flavor profile.
- Beef Stock: Adds a deep, savory base, enhancing the stew’s complexity.
- Crushed Tomato: Provides a rich, tangy backdrop that ties all the flavors together.
- Mushrooms & Vegetables: They absorb the flavors beautifully, offering delightful texture and earthy undertones.
Variations
One of the great joys of cooking is making a recipe your own. This Red Wine Chicken Stew is incredibly adaptable, allowing you to tailor it to your personal preferences or dietary needs with ease.
- Vegetarian Spin: Swap chicken for hearty vegetables like eggplant and butternut squash for a plant-based version.
- Spicy Kick: Add some red pepper flakes for a touch of heat that complements the rich flavors beautifully.
- Herbal Twist: Fresh rosemary and thyme can add a refreshing aroma and taste to this classic dish.
How to Make Red Wine Chicken Stew
Step 1: Saute the Aromatics
Begin by heating olive oil in a large pot over high heat. Add the seasoned chicken and allow it to brown, creating a rich, flavorful base. Follow by adding garlic and onions, cooking until they release their delightful aromas.
Step 2: Build the Stew
Add the hearty carrots and celery, giving them a slight sauté to soften. Then, sprinkle in the flour, ensuring it’s well-incorporated, before pouring in the beef broth gradually. This method prevents lumps and ensures a smooth, velvety stew.
Step 3: Let It Simmer
Stir in the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Allow the mix to come to a simmer, add in the potatoes, and cover the pot. Leave it for about 30 minutes, letting the flavors meld harmoniously.
Step 4: Final Touches
Uncover the pot and introduce the mushrooms and green beans, cooking for another 10 minutes to let the stew thicken and the vegetables to absorb the savory essence of the stew. And then? It’s ready to enjoy!
Pro Tips for Making Red Wine Chicken Stew
- The Perfect Wine: Use a wine you enjoy drinking; it will impart that much-loved flavor to your stew.
- Layering Flavors: Ensure each ingredient gets a good browning for depth and complexity.
- Simmering Time: Allow ample simmering—patience brings out the best in this dish.
- Thickening the Sauce: Keep the lid off towards the end to naturally thicken the stew to your liking.
How to Serve Red Wine Chicken Stew
Garnishes
A sprinkle of fresh parsley adds a touch of color and a hint of freshness. You might also include a dollop of sour cream for creaminess, elevating the stew even further.
Side Dishes
Hearty crusty bread is an ideal companion to soak up all the savory goodness, while a simple green salad provides a refreshing contrast to the rich stew.
Creative Ways to Present
Serve it in deep, rustic bowls with a side of homemade bread, or ladle it into sourdough bread bowls for a unique presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container, and they will keep in the refrigerator for up to three days, letting the flavors meld even further.
Freezing
This stew freezes beautifully! Placed in freezer-safe containers, it can be stored for up to three months. Thaw overnight in the fridge for best results.
Reheating
Heat the stew gently on the stovetop over medium-low heat, adding a splash of broth if necessary to restore its saucy consistency.
FAQs
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Can I use chicken breast instead of thighs?
While thighs are recommended for their juiciness, chicken breast can be used if added towards the end to prevent overcooking.
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What kind of red wine is best for this stew?
A dry, full-bodied red like Cabernet Sauvignon or Merlot works perfectly, bringing rich flavor without overwhelming the dish.
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Can I make this dish alcohol-free?
Yes! Substitute with beef broth and follow the multi-stage browning process to develop deep flavors sans the wine.
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What should I do if the stew is too thick?
Simply add a bit more broth and stir well to achieve your desired consistency.
Final Thoughts
This Red Wine Chicken Stew is a symphony of flavors that will warm your heart and delight your taste buds. It’s a dish that invites you to gather around the table with loved ones, sharing in the cozy, delicious moments that make life special. Give it a try, and let your kitchen fill with the tantalizing aromas of a meal well-prepared and well-enjoyed.
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Chicken Stew (Casserole) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food / Classic
Description
A hearty and savory Chicken Stew cooked in a rich tomato and vegetable broth, flavored with garlic, thyme, and Worcestershire sauce. This comforting casserole is filled with tender chicken thighs, potatoes, mushrooms, and green beans, simmered to perfection for a flavorful and satisfying meal. Perfect served with crusty bread and a sprinkle of parsley for an added touch.
Ingredients
Oil and Meat
0.5 tbsp olive oil750g/ 1.5lb boneless skinless chicken thighs, cut into 3cm / 1.25″ pieces
Seasonings and Vegetables
1/2 tsp salt1/2 tsp pepper
3 garlic cloves, minced
1 onion, sliced
3 carrots, peeled, halved lengthwise, sliced 1cm / 1/3″ thick
2 celery stalks, sliced 1cm / 1/3″ thick
350g/ 12 oz baby potatoes, halved
200g/ 6 oz mushrooms, halved
150g/ 5 oz green beans, trimmed and halved
Flour and Liquids
4 tbsp flour3 cups (750ml) beef stock or chicken broth
400g/ 14 oz crushed canned tomatoes
2 tsp Worcestershire sauce
1 1/2 tsp dried thyme
2 dried bay leaves
Optional: 1/4 cup red wine or stout (for enhanced flavor)
Additional
Salt and pepper to tasteFresh parsley, chopped, for garnish
Instructions
- Heat oil and brown chicken: Place olive oil in a large heavy-based casserole pot over high heat. When the oil is hot, add the chicken thighs, sprinkle with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Sauté vegetables: Add garlic and sliced onion to the pot; cook for about 1 minute until fragrant. Then add sliced celery and carrots; cook for another 2 minutes. If using red wine or stout, pour it in now and allow to simmer rapidly for 2 minutes to evaporate the alcohol and deepen the flavor.
- Incorporate flour and liquids: Sprinkle flour over the mixture, stirring to coat everything evenly. Gradually pour in half of the beef or chicken broth, stirring constantly to deglaze the pan and prevent lumps. Add the remaining broth, crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and additional salt and pepper to taste.
- Add potatoes and simmer: Stir in halved baby potatoes. Cover the pot and reduce heat to low. Simmer gently for about 30 minutes, stirring occasionally, until the chicken is cooked through and flavors meld.
- Finish with mushrooms and green beans: Remove lid and add halved mushrooms and green beans. Continue simmering uncovered for another 10 minutes to thicken the sauce and cook the vegetables to tender.
- Serve: Remove bay leaves, garnish with chopped parsley, and serve hot with crusty bread for a complete meal.
Notes
- Use skinless, boneless chicken thighs for best flavor and juiciness. If using bone-in, extend simmering time.
- Adding a splash of red wine or stout enhances the depth of flavor, but it’s optional.
- Thicken the sauce as desired by simmering uncovered longer or adding a slurry of flour and water.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch mixed with water.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 1231 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 162 mg
