Best 2 French Country Chicken Stew Recipes

Embark on a culinary journey to the heart of the French countryside with this collection of authentic chicken stew recipes. These rustic and flavorful dishes capture the essence of French home cooking, using fresh, seasonal ingredients and traditional techniques to create hearty and comforting meals. From the classic Coq au Vin to the regional specialty of Poulet Basquaise, each recipe offers a unique taste of France. Whether you're a seasoned cook or just starting out, these step-by-step guides will help you recreate these beloved dishes in your own kitchen.

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FRENCH COUNTRY CHICKEN STEW

French Country Chicken Stew image

Make and share this French Country Chicken Stew recipe from Food.com.

Provided by TishT

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 lbs chicken pieces, skin on
1 teaspoon coarse salt
3 tablespoons flour
1 slice smoked bacon (1/4 inch thick)
1/2 cup vegetable oil
1 medium onion, finely chopped
1 teaspoon white pepper
1/2 teaspoon crumbled dried tarragon
1 (8 ounce) can stewed tomatoes
1/2 cup dry white wine
1 chicken bouillon cube, broken into pieces
1 (8 ounce) package frozen green peas, thawed
3 medium carrots, peeled and cut into 1 inch rounds
12 small red potatoes
3 tablespoons flat leaf parsley, finely chopped
salt

Steps:

Prepare the chicken but don't skin.
Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
Trim off and discard the bacon rind.
Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
Remove and set aside.
Brown the chicken pices in batches, removing them as they finish browning.
Remove and discard all but 3 Tbs of the fat.
Add the onion, pepper, tarragon, and the remaining flour.
Scrape these back and forth in the hot fat until the onion is transparent.
Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
Add the bacon, chicken, peas, and carrots.
Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
Add them to the stew and simmer for 20 minutes.
Stir in the parsley.
Salt to taste, and serve hot.

FRENCH COUNTRY CHICKEN STEW RECIPE - (4.5/5)

French Country Chicken Stew Recipe - (4.5/5) image

Provided by catfish

Number Of Ingredients 15

Ingredients

4 pounds chicken thighs skinned
1 tsp kosher salt
3 TBL flour
1 1/4 inch bacon piece
1/4 cup veg oil
1 med onion
1 tsp black pepper. (I use less Some people like white pepper)
1/2 tsp dried tarragon
1 8 oz can stewed tomatoes
1/2 cup white wine
1 1/2 cups low salt chicken broth
1 8 oz frozen peas +
3 med carrots cut into 1/2 inch rounds
12 tiny red potatoes scrubbed and pared with a strip around the middle
3 TBL chopped fresh parsley

Steps:

Salt chicken. Dredge chicken in flour brushing off excess but keeping the dish with the flour Cut bacon with scissors for 1/4 inch dice heat oil med+ in dutch oven and brown bacon Remove bacon with slotted spoon and set aside on a paper towel to be added back in later Brown chicken in batches 3 1/2 to 4 min per side. Remove to a separate dish after browning Remove all but 2 tbsp of the oil from the pan Add in onion, pepper, tarragon, and rest of flour scrapping it back and forth until the onion is clear (translucent) Add tomatoes with their juice and continue scrapping until most of the juices are gone (this is an important step so give it the time to release its juices!) Add wine (I let it boil off a bit) Add chicken broth Add back in the bacon, chicken, the peas, and carrotts, cover and simmer 30 min Add potatoes (scrubbed and parred with 1 inch strip) Continue cooking 20 min Stir in parsley and salt and pepper to taste

Tips:

Use a Dutch oven or other heavy-bottomed pot for even heat distribution.
Brown the chicken thighs in batches to prevent overcrowding and ensure they get a nice, crispy skin.
Don't overcrowd the pot with vegetables. Add them in batches if necessary.
Use a variety of vegetables for a more flavorful stew. Some good options include carrots, celery, onions, potatoes, parsnips, and turnips.
Season the stew well with salt, pepper, and herbs. A bay leaf or two can also add a nice flavor.
Bring the stew to a boil, then reduce the heat and simmer for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the stew hot with crusty bread or rice.

Conclusion:

This French country chicken stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.

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