Dr Lees Red Wine Chicken Stew Recipes

OLD-FASHIONED CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

STEWED CHICKEN WITH RED WINE SAUCE

Steps:

• Cut the salt pork into small cubes, about 1/3 inch. Place in a skillet with the pearl onions, cover with water and bring to a boil. Cook for about 2 minutes and drain. Return the salt pork and the onions to the skillet, and cook over medium-high heat for 5 minutes until the cubes of lard start to brown. Discard the fat. Add the mushrooms, and cook for 5 minutes longer or until the mushrooms are lightly browned. Set aside.
• Heat the oil in a heavy casserole or Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper to taste. Add the chicken pieces, skin side down, and cook until golden on one side, about 4 minutes. Cook on the reverse side about 3 minutes. Drain the fat.
• Add the shallots, onions and garlic. Cook stirring for about 2 minutes. Add the flour, blend well. Add the wine, and bring to a boil to dissolve the brown particles that cling to the bottom and sides of the casserole. Add the onion, mushroom and pork mixture. Add the thyme, bay leaf and parsley. Check for seasoning, cover, and simmer for 20 to 30 minutes or until tender. Do not overcook. Remove bay leaf and serve with fine noodles.