Fall almost demands that you break out your dutch over and make a dish that goes well with a beautiful crusty bread.
I also wanted to drink a glass of wine (or two) while I was working in my kitchen. Clearly, I need to make a french-inspired dish. Some wine for the dish, some wine for Anna.
Perfect, right? Or, er, la perfection!
FRENCH CHICKEN STEW
total time: 1 hour
- 3 slices bacon
- 4 chicken thighs (skin left on)
- 3 cloves garlic, finely minced
- 1 large yellow onion, sliced
- 1 large leek, sliced (white and light green parts only)
- 3 carrots, chopped into bite size pieces
- 4 small potatoes, cut in bite size pieces
- 8 ounces mushroom
- 1 tablespoon Herbes de Provence
- 1 cup white wine
- 1 cup chicken broth
- salt and freshly ground black pepper to taste
- Heat the dutch oven.
- Fry the bacon for a few minutes until crispy. Remove the bacon
- Arrange the chicken in the pot, skin side down in a single layer and cook for 5-6 minutes until golden brown.
- Remove the chicken
- Add the garlic, onion, leeks, carrots, and potatoes. Cook for 10 minutes, stirring occasionally.
- Add the wine and chicken broth. Simmer for 10 minutes.
- Add in the bacon and mushrooms.
- Place the chicken, skin side up, in the stew.
- Sprinkle Herbes de Provence over the stew and add salt and freshly ground pepper.
- Place the lid on the dutch oven and cook over medium-low heat for 50 minutes, stirring occasionally to ensure the bottom doesn’t get burned.
Try it and let me know how it works for you!