Chicken Stew with White Wine

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This dish is a cold winter night dish! It’s really just an elevated chicken soup, but a bit thicker and more complex flavors, I would say. It’s a bit like a Coq au Vin (with white wine, which some recipes call for), but more like a stew. Paul really loves the potatoes in it. It makes for a very hearty one meal dish. Serve it with some crusty french bread to dip (or gluten free bread if you need it) and you have the meal. For the Herbs de Provence, I use a brand called Aromatica, which is noted gluten free on their website. There are many others that are available, and many that are gluten free or made in a gluten free facility. You can also make your own Herbs de Provence blend, as you can find many recipes online, but it does have contain quite a long list of spices! The taste is amazing in the stew, though. You can choose to leave the wine out if you wish, but it gives it a great flavor, and the alcohol is all cooked out during the hour and a half cooking time. If you do omit, add a squeeze of juice from a lemon and it will bring out the flavors. Close your eyes, take a bite, and you can easily picture yourself eating at an outdoor cafe in France!

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Chicken Stew with White Wine

Ingredients:


3 tablespoons extra virgin olive oil
1 onion, diced small

1/2 teaspoon salt, or to taste
1/4 teaspoon paprika, gluten free 
2 medium carrots, sliced diagonally into 3/4 inch pieces
1 stalk celery, diced
1/4 stalk fennel bulb, diced
2 skinless, boneless chicken breast halves, cut in half, lightly salted and peppered

1 tablespoon butter
6-8 Baby Bella mushrooms, sliced

2 medium potatoes, cut into 1 inch cubes
1 1/2 cups white wine,  Sauvignon Blanc Wine 
1 1/2 cups chicken broth, gluten free
1/2 teaspoon thyme, gluten free
3/4 teaspoon Herbs de Provence, gluten free

1/8 cup flat leaf parsley, minced, for plating

To prepare:

  1. Preheat oven to 300 degrees F.
  2. Heat a Dutch oven over high heat with the 2 tablespoons olive oil. Saute the onion, celery, carrots and fennel in a Dutch oven, with the salt and paprika, until soft. Remove to a small bowl.
  3. In another tablespoon of olive oil, saute the chicken breast pieces over high heat, turning to brown on both sides. Remove the chicken to a plate.
  4. Heat the dutch oven back up with a tablespoon of butter. Brown the mushroom slices, turning to brown both sides. Remove the mushrooms to a bowl.
  5. De-glaze the pot with the wine, stirring to get the particles off the bottom of the pan. Add the chicken broth in, continuing to simmer. Add the chicken back in to the Dutch oven, then the potatoes, soffrito (onion, celery, fennel and carrots), mushrooms, thyme and Herbs de Provence. Cover and place in the center of the oven. Cook for one hour, 20 minutes to an hour and a half. Ladle into bowls and top with parsley (or oregano) if you don’t have parsley on hand! Serve with crusty French bread. Okay, the bread pictured below is not gluten free!

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