Red Wine & Mushroom Chicken Stew
1 hour and 30 minutes
Serves: 4
This richly savory skillet dish is related to the classic French “coq au vin” or chicken braised in red wine. Serve with garlic mashed potatoes for the ultimate comfort food supper.
Ingredients
- 4 slices thick-sliced bacon, cut into ½-inch pieces
- 4 (20 ounces) Just Bare Bone-In Thighs
- Coarse salt and freshly ground pepper to taste
- 1 medium leek, trimmed, sliced
- 2 large carrots or parsnips, sliced
- 3 cloves garlic, finely chopped
- 2 cups dry red wine
- 2 cups low-sodium chicken broth
- 1-1/2 teaspoons dried herbes de Provence
- 2 tablespoons olive oil
- 8 ounces fresh shiitake mushrooms, stems removed, caps sliced
- 8 ounces baby portobello (brown) mushrooms, sliced
- Finely chopped fresh flat-leaf parsley to taste
Instructions
- Cook bacon in large, deep skillet over medium-high heat until crisp. Remove bacon to a plate, reserving bacon fat.
- Season chicken with salt and pepper. Brown both sides in skillet, about 10 minutes. Remove to a plate.
- Add leek, carrots, and garlic; sauté about 3 minutes. Add wine; cook over high heat about 5 minutes. Stir in broth, herbes de Provence, and bacon pieces. Arrange chicken in skillet. Partially cover and reduce heat to medium-low; simmer about 35 minutes or until chicken is no longer pink near bone. Cook to internal temp of 165°F.
- Meanwhile, heat oil in another large skillet over medium heat. Add mushrooms; season with salt and pepper. Cook about 8 minutes or until browned and tender. Stir into chicken and sprinkle with parsley.