Looking for a flavorful and elegant meal to impress your guests or simply to enjoy with your family? Look no further than this delicious Chicken and White Wine Stew recipe. Made with tender chicken, white wine, and vegetables, this stew is sure to be a crowd-pleaser.
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- 2 carrots, peeled and diced
- 1 cup frozen peas
- Salt and pepper, to taste
Start by seasoning the chicken thighs with salt and pepper, then coat them in flour. Heat the olive oil in a large Dutch oven or pot over medium-high heat, then add the chicken and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the pot and set aside.
Add the chopped onion and minced garlic to the pot and sauté until softened, about 3-4 minutes. Pour in the white wine and scrape any browned bits from the bottom of the pot. Add the chicken broth, heavy cream, dried thyme, and bay leaf, then bring the mixture to a boil. Reduce heat to low and return the chicken to the pot. Cover and simmer for 30 minutes, or until the chicken is cooked through.
Add the diced carrots and frozen peas to the pot, then cover and simmer for an additional 10-15 minutes, or until the vegetables are tender. Adjust seasoning with salt and pepper, to taste. Serve hot with crusty bread or over mashed potatoes.