Best 2 Dr Lees Red Wine Chicken Stew Recipes

Indulge in a culinary journey with Dr. Lee's Red Wine Chicken Stew, a delectable dish that harmonizes the richness of red wine with the tender texture of chicken. This hearty stew is a perfect symphony of flavors, featuring juicy chicken pieces braised in a luscious red wine sauce infused with aromatic herbs and spices. As the stew simmers, the chicken absorbs the essence of the red wine, creating a tapestry of flavors that will tantalize your taste buds. Accompanying the main course are three equally enticing recipes: Garlic Herb Roasted Potatoes, Steamed Asparagus with Lemon Butter Sauce, and a refreshing Citrus Fennel Salad. These delectable side dishes complement the stew perfectly, offering a delightful array of textures and flavors that elevate the entire dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

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

Stewed Chicken With Red Wine Sauce image

Provided by Pierre Franey

Categories dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

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

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.

Nutrition Facts : @context http, Calories 971, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 65 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 19 grams, Sodium 1478 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right wine: For this recipe, it's best to use a dry red wine with a full body and moderate tannins, such as Cabernet Sauvignon, Merlot, or Pinot Noir.
Sear the chicken before stewing: Searing the chicken adds flavor and helps to brown it, which will give the stew a richer color.
Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables that you like, such as potatoes, mushrooms, or bell peppers.
Don't overcrowd the pot: If you're using a small pot, you may need to cook the chicken and vegetables in batches.
Let the stew simmer for at least 1 hour: This will allow the flavors to develop and the chicken to become tender.
Serve the stew with mashed potatoes, rice, or noodles: This will help to soak up the delicious sauce.
Store the stew in the refrigerator for up to 3 days, or freeze it for up to 3 months.

Conclusion:

Dr. Lee's Red Wine Chicken Stew is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of red wine, chicken, and vegetables creates a flavorful and hearty stew that's sure to please everyone. So next time you're looking for a simple and delicious stew recipe, give this one a try!