1. Heat nonstick Dutch oven over medium-high heat.
Add bacon and cook until crisp, about 5 minutes;
transfer to paper towels to drain.
2. Add chicken to pan in two batches, and cook
until lightly browned on all sides, about 5
minutes per batch. Transfer chicken to plate.
3. Reduce heat to medium. Add chopped onion,
celery and garlic to Dutch oven; cook, stirring,
until vegetables are lightly browned, about 8
minutes. Stir in tomato paste. Add mushrooms; cook
stirring 1 minute. Add broth, wine, potatoes and
carrots; bring to boil, scraping up browned bits
from bottom of pot.
4. Return chicken and bacon to Dutch oven. Reduce
heat and simmer, covered, until vegetables are
tender and juices run clear when chicken thigh is
pierced, about 25 minutes.
5. Meanwhile, whisk together flour and water in
small bowl. Stir in about 1/4 cup of hot stew liquid
until blended. Add liquid to pot and cook, stirring
occasionally, until bubbles and thickens, about 3
minutes. Serve sprinkled with parsley.
Originally Submitted
9/1/2012
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