Chicken Stew with Mushrooms and Red Wine
DescriptionThis luscious stew made in a slow-cooker steals a bit from the traditional French recipe for Coq Au Vin. Chunks of chicken, bacon, tender mushrooms, onions, garlic, and herbs, gently simmered in red wine and our roasted chicken stock, come together beautifully to make a hearty dish perfect for a chilly evening.
- 2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
- ½ cup Merlot or other dry red wine
- 4 thick slices bacon, cut in 1-inch slices
- 3 pounds boneless, skinless chicken thighs
- Salt and ground black pepper
- 16 ounces sliced or quartered mushrooms
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Asian oyster sauce
- 3 tablespoons quick-cooking tapioca
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- Combine the diluted Glace de Poulet Gold® and the wine and set aside.
- In a large skillet, cook the bacon over medium heat until it is browned. Remove it from the skillet and set it aside, leaving the rendered fat in the pan.
- Season the chicken with salt and pepper and brown it in the skillet over medium heat, then transfer the chicken to the insert of a slow cooker.
- Add the mushrooms and onion to the skillet and sauté until they are lightly browned, and add them, along with the garlic, to the slow cooker.
- Add the stock and wine mixture to the skillet over medium heat, and deglaze the pan, scraping up all the browned bits into the liquid. Reduce the heat to low and whisk in the tomato paste, oyster sauce, tapioca, thyme, bay leaf, and 1/4 teaspoon each of the salt and pepper. Pour this mixture over the chicken and vegetables in the slow cooker and stir to combine. Cover the slow cooker and cook for 7-8 hours on low heat.
- Season the stew as needed with more salt and pepper, and serve it over warm mashed potatoes, rice, or pasta.
Wine Pairing: Merlot, red Burgundy, or Pinot Noir.