CHICKEN STEW WITH RED WINE RECIPE | MYRECIPES
|4 slices bacon|
|8 bone-in chicken thighs with skin|
|Salt and pepper|
|1 12-oz. bag frozen peeled pearl onions, thawed|
|8 ounces mushrooms, trimmed, quartered|
|5 medium carrots, cut into 1-inch pieces|
|8 fresh thyme sprigs or 3/4 tsp. dried thyme|
|2 cups low-sodium chicken broth|
|1 cup red wine|
|¼ cup flour|
- Cook bacon in a large pot over medium heat until crispy, about 10 minutes. Transfer to paper towels and set aside.
- Season chicken with salt and pepper. Add to pot in batches; cook over medium-high heat, flipping, until brown, about 7 minutes per batch. Set aside.
- Add onions, mushrooms, carrots and thyme to pot; cook over medium-high heat, until browned, about 5 minutes. Add broth and wine, bring to a boil, then simmer for 3 minutes. Return chicken to pot. Boil, then simmer for 20 minutes.
- In a bowl, whisk flour with 1 cup of hot liquid from pot until smooth. Whisk into pot; simmer over medium heat until thickened, about 10 minutes. Season with salt and pepper; top with crumbled bacon.
Calories 740 calories, CarbohydrateContent 24 g, CholesterolContent 281 mg, FatContent 35 g, FiberContent 4 g, ProteinContent 73 g, SaturatedFatContent 11 g, SodiumContent 723 mg