Fantastic French Chicken Stew!

by Cuisine at Home

Fantastic French Chicken Stew!

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  • Prep Time


  • Total Time


  • Servings




  • ½

    cup all-purpose flour

  • 1

    tsp. each kosher salt & pepper

  • 2

    lbs. chicken thighs, bone-in, skin removed

  • 2

    T. olive oil

  • SWEAT:

  • 2

    cups sliced leeks

  • 8

    oz. sliced mushrooms

  • 1

    T. each minced garlic and tomato paste


  • 1-½

    cups chardonnay, divided

  • 2

    cups low-sodium chicken broth

  • 2

    cups each sliced carrots and cubed yukon gold potatoes

  • 1

    can Navy beans, drained and rinsed

  • 6

    sprigs fresh thyme


  • 4

    strips cooked thick-sliced bacon, diced


Combine flour, salt & pepper in gallon resealable bag. Add chicken and shake to coat. Heat oil in large skillet over med-high; brown chicken, meat side down 2-3 minutes; flip and cook 2-3 minutes more. Transfer to plate; set aside. Sweat leeks & mushrooms in same skillet over medium heat until leeks are soft, 3-4 minutes (add more oil if needed). Stir in garlic & tomato paste, and cook 2 more minutes. Deglaze skillet with 1/2 cup wine and reduce until almost evaporated. Add remaining 1 cup wine, chicken broth and navy beans; bring to a simmer, then transfer to 5-6 quart slow cooker. Stir in carrots, potatoes,and thyme. Mix well. Place chicken thighs on top and soak down in liquid mixture to moisten. Cover and cook on low 7 hrs. Remove chicken thighs to plate and set aside to cool for a few minutes. Remove thyme sprigs and discard. Remove chicken from bones and pull apart into chunks/large slices. Stir chicken back into stew and season with salt & pepper. Sprinkle bacon into stew. Cook another 20-30 minutes or until potatoes & carrots are done. SERVE WITH CORNBREAD!!!


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