Chicken Chardonnay Stew Recipes

CHARDONNAY CHICKEN SYMPHONY

Steps:

• Heat olive oil in a skillet over medium heat.
• Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
• Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add capers to the skillet, reduce heat, and simmer 3 minutes more.

ITALIAN CHICKEN CHARDONNAY

Steps:

• Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.

CHARDONNAY CHICKEN & WILD MUSHROOM STEW

Steps:

• In a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
• In a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
• Remove chicken to a plate.
• Pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
• Return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
• Cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
• Remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
• Strain soaking liquid and reserve.
• Rinse porcini to remove any sand or grit; then chop.
• In a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
• Add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
• Season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
• Add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
• Scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
• Blend the cornstarch into the cream until smooth; stir mixture into the stew.
• Let simmer for 2 minutes.
• Garnish with parsley and serve over rice.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
• Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
• Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
• Stir in the cream and season with more salt to taste.
• Serve warm.
• Enjoy!

CHICKEN CHARDONNAY STEW

Steps:

• Coat chicken in flour mixture.
• In dutch oven and brown chicken in 2 tablespoons of butter.
• Add more butter as needed.
• Add carrots, onion and celery on top of chicken.
• Add rest of ingredients into dutch oven and bring to a boil.
• Lower heat and simmer 1 hour.
• Remove chicken from liquid and take meat off bones.
• Liquid should be on thick side like stew.
• Add small chicken pieces back into stew.
• Add more flour for thickness or water for less thickness.
• Simmer till vegetables are tender.