Stewed Chicken With Red Wine Sauce Recipe

Name: Stewed Chicken With Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound lean salt pork; 1 cup peeled pearl onions; 1/2 pound small whole mushrooms (cut into quarters if large); 2 tablespoons vegetable oil; 1 3-pound chicken, cut into serving pieces; Salt and freshly ground pepper to taste; 2 tablespoons finely chopped shallots; 2 tablespoons finely chopped onions; 2 tablespoons finely chopped garlic; 2 tablespoons flour; 3 cups red wine, like Burgundy or Cotes du Rhone; 2 sprigs fresh thyme or 1 teaspoon dried; 1 bay leaf; 4 sprigs fresh parsley

Servings: persons

1/4 pound lean salt pork
1 cup peeled pearl onions
1/2 pound small whole mushrooms (cut into quarters if large)
2 tablespoons vegetable oil
1 3-pound chicken, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons finely chopped shallots
2 tablespoons finely chopped onions
2 tablespoons finely chopped garlic
2 tablespoons flour
3 cups red wine, like Burgundy or Cotes du Rhone
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
4 sprigs fresh parsley

1
Cut the salt pork into small cubes, about 1/3 inch.
2
Place in a skillet with the pearl onions, cover with water and bring to a boil.
3
Cook for about 2 minutes and drain.
4
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.
5
Discard the fat.
6
Add the mushrooms, and cook for 5 minutes longer or until the mushrooms are lightly browned.
7
Set aside.
8
Heat the oil in a heavy casserole or Dutch oven over medium-high heat.
9
Sprinkle the chicken with salt and pepper to taste.
10
Add the chicken pieces, skin side down, and cook until golden on one side, about 4 minutes.
11
Cook on the reverse side about 3 minutes.
12
Drain the fat.
13
Add the shallots, onions and garlic.
14
Cook stirring for about 2 minutes.
15
Add the flour, blend well.
16
Add the wine, and bring to a boil to dissolve the brown particles that cling to the bottom and sides of the casserole.
17
Add the onion, mushroom and pork mixture.
18
Add the thyme, bay leaf and parsley.
19
Check for seasoning, cover, and simmer for 20 to 30 minutes or until tender.
20
Do not overcook.
21
Remove bay leaf and serve with fine noodles.

190

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

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/4 pound lean salt pork, 1 cup peeled pearl onions, 1/2 pound small whole mushrooms (cut into quarters if large), 2 tablespoons vegetable oil, and more.

Yes, Stewed Chicken With Red Wine Sauce 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.

That's it — enjoy your meal!

Stewed Chicken With Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions