It’s recently come to my attention that it’s now Fall, which is one of my favorite times of year. In DC the temperature drops into the 60s, the humidity blows off and it’s overall just a lovely time to be around. It’s also getting to be stew weather – a nice, warm, hearty stew is something you never want and yet miss during the summer months.
Up until last year, I had never made a chicken stew that was worth a damn, frankly. The chicken was always dried out, the sauce always too runny, and just not a lot of flavor.
That is, until I altered my Guinness Beef Stew for sauvignon blanc and chicken.
Here’s what you’ll need:
2 Tbsp flour
~2 lb chicken breasts, cut into bite-sized chunks
~1 lb chicken sausage (any variety), cut into bite-sized chunks
1.5 lb red potatoes, washed and cut into bite-sized chunks
1 lb baby carrots, chopped in half
4-6 celery stalks, chopped
2 onions, chopped
8 oz fresh Baby Bella Mushrooms
3 garlic cloves, diced
Fresh rosemary, diced
Fresh thyme, diced
1/2 bottle sauvignon blanc
16-24 oz chicken broth, low sodium
Get a large soup pot, and heat it to medium high on the stove. While it heats, put the flour, some season salt and pepper onto a plate and stir it up. Toss the chicken in said flour. Layer the bottom of it with canola oil. Brown the chicken and sausage in the oil, and reserve the flour for later.
When the chicken is browned, remove it from the pot with a slotted spoon and put the meat into a slow cooker. Put the potatoes in on top of the meat. Add some seasoned salt and pepper overtop of both, to taste.
Put some more canola oil into the pot, then throw in the carrots, celery, onions, mushrooms and garlic. Saute until soft. Throw in the herbs, and saute for 2 minutes. Then throw in the reserved flour and stir continuously for one minute.
Put in the sauvignon blanc and boil until it reduces into something that’s slightly more liquid than a paste, using a metal spoon to scrape the burned and brown bits on the bottom of the pot into the liquid and veggies. Pour the mixture over the meat and potatoes in the slow cooker. Pour in the chicken broth, less if you like a thicker stew, more if you want a thinner one. Don’t mix them together – leave them layered.
Cook in the slow cooker for 8 hours on low, or 4 hours on high. It’s better the slower you cook it, but if you need it faster, then high cooks twice as fast as slow, so figure out the right math. When done, stir everything together and let stand for 5-10 minutes before serving, ideally with some crusty bread.