Ingredients
- COMBINE:
- 1/2 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
- DEGLAZE:
- 1-1/2 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
- GARNISH:
- 4 strips cooked thick-sliced bacon, diced
Details
Preparation
Step 1
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!!!
Review this recipe