Franco American Chicken Stew Recipe jjfortier

Name: Franco American Chicken Stew Recipe jjfortier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, roughly chopped 1/2 inch dice; 2 stalks of celery roughly chopped 1/2 inch dice; 3 carrots cut into 1-inch pieces; 3 tablespoons of flour; 2 tablespoons of butter; 10 ounces of fresh mushrooms, halved or quartered; 1/4 cup cognac; 1/2 a bottle of wine (I used a Spanish Red, a Borsao), any good red works; 2 cups of chicken stock; 2 tablespoons tomato paste; A bouquet garni of 3 sprigs of fresh thyme, 5 parsley stems, 4 cloves of garlic peeled; Salt and pepper to season at each level.; Cut up chicken parts to serve four, salted and peppered; Salt pork, a 4 x 1 x 2 piece , cut into 1 x 1/4 x 1/4 pieces, lardons

Warm up with this hearty Franco American Chicken Stew Recipe jjfortier recipe. Made with olive oil, onion, stalks of celery and carrots. Easy step-by-st…

This Franco American Chicken Stew Recipe jjfortier relies on simple, everyday ingredients such as olive oil, of flour, of butter and cognac. It comes together quickly and makes 4 servings, at about 454 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

3 tablespoons olive oil
1 onion, roughly chopped 1/2 inch dice
2 stalks of celery roughly chopped 1/2 inch dice
3 carrots cut into 1-inch pieces
3 tablespoons of flour
2 tablespoons of butter
10 ounces of fresh mushrooms, halved or quartered
1/4 cup cognac
1/2 a bottle of wine (I used a Spanish Red, a Borsao), any good red works
2 cups of chicken stock
2 tablespoons tomato paste
A bouquet garni of 3 sprigs of fresh thyme, 5 parsley stems, 4 cloves of garlic peeled
Salt and pepper to season at each level.
Cut up chicken parts to serve four, salted and peppered
Salt pork, a 4 x 1 x 2 piece , cut into 1 x 1/4 x 1/4 pieces, lardons

1
In a large saute pan simmer the lardons in 2 cups of water for 5 minutes.
2
Remove the lardons and pour off the water.
3
Place the lardons back in the saute pan with a tablespoon of olive oil over medium high heat.
4
You want to render the fat from the pork, but you dont want it to burn.
5
This will take 10 to 15 minutes.
6
They are done when the fat has rendered and the lardons are light brown and crispy.
7
Remove the lardons and if there isnt enough fat to film the bottom of the saute pan add more olive oil.
8
Brown the chicken pieces skin side down first.
9
Turn the chicken over and brown on other side.
10
Again not too fast or the chicken will burn or seize.
11
Remove chicken from the pan and put in carrots, celery and onions.
12
Salt the veggies and shake the pan to cover with the oil and rendered fat.
13
Scrape up brown bits.
14
Put the lid on the pan for five minutes and let the veggies soften or sweat.
15
Remove cover and raise heat to close to high allow the veggies to brown ever so slightly.
16
Add tomato paste to a well in the center of the pan, move it around and allow it to caramelize on the bottom of the pan.
17
Sprinkle the veggies with three tablespoons of flour and stir so the flour cooks and turns a peanut butter color.
18
Add more olive oil if there doesnt appear to be enough fat to form a roux.
19
This takes probably about 5 to 7 minutes.
20
Deglaze with the cognac.
21
Careful it may ignite.
22
Stirring constantly, bring to boiling; the flour and the cognac will become a bubbling paste.
23
Carefully, taste and adjust seasoning.
24
Add the wine, stir, reduce and allow thickening as the wine evaporates.
25
Taste and again, if necessary, adjust seasoning.
26
Add chicken stock then add the chicken parts skin side up so that the skin is not submerged.
27
Submerse the bouquet garni.
28
Turn down to a simmer.
29
Adjust seasoning as desired.
30
With the lid slightly ajar simmer for a half hour, stirring once in a while.
31
At the half hour point melt the 2 tables spoons of butter over high heat until nutty colored and saute the mushrooms until they have a slightly caramel color.
32
Sprinkle the mushrooms into stew.
33
Cook at the simmer for 1/2 hour longer, top with the lardons and serve with bread and potatoes.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion, roughly chopped 1/2 inch dice, 2 stalks of celery roughly chopped 1/2 inch dice, 3 carrots cut into 1-inch pieces, and more.

Yes, Franco American Chicken Stew Recipe jjfortier falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
454 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Italian Sausage Hamburger Helper Soup
5 Ingredient Broccoli Soup
Moose Meat One Dish Meal (Ojibway)
Kinpira Gobo (Braised Carrot & Burdock Root)