Best 2 Dr Lees Red Wine Chicken Stew Recipes

Dr. Lee's Red Wine Chicken Stew is a hearty, flavorful dish that is perfect for a cold evening or a special occasion. The stew is made with chicken, red wine, vegetables, and herbs, and it is simmered until the chicken is tender and the flavors have melded together. This classic French dish is thought to have originated in the Burgundy region of France, and it is now enjoyed all over the world. The stew is typically served with mashed potatoes, egg noodles, or rice, and it is often paired with a glass of red wine. If you are looking for a delicious and easy-to-make stew, Dr. Lee's Red Wine Chicken Stew is the perfect recipe for you.

Let's cook with our recipes!

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

STEWED CHICKEN WITH RED WINE SAUCE

Stewed Chicken With Red Wine Sauce image

Provided by Pierre Franey

Categories dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 pound lean salt pork
1 cup peeled pearl onions
1/2 pound small whole mushrooms (cut into quarters if large)
2 tablespoons vegetable oil
1 3-pound chicken, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons finely chopped shallots
2 tablespoons finely chopped onions
2 tablespoons finely chopped garlic
2 tablespoons flour
3 cups red wine, like Burgundy or Cotes du Rhone
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
4 sprigs fresh parsley

Steps:

Cut the salt pork into small cubes, about 1/3 inch. Place in a skillet with the pearl onions, cover with water and bring to a boil. Cook for about 2 minutes and drain. Return the salt pork and the onions to the skillet, and cook over medium-high heat for 5 minutes until the cubes of lard start to brown. Discard the fat. Add the mushrooms, and cook for 5 minutes longer or until the mushrooms are lightly browned. Set aside.
Heat the oil in a heavy casserole or Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper to taste. Add the chicken pieces, skin side down, and cook until golden on one side, about 4 minutes. Cook on the reverse side about 3 minutes. Drain the fat.
Add the shallots, onions and garlic. Cook stirring for about 2 minutes. Add the flour, blend well. Add the wine, and bring to a boil to dissolve the brown particles that cling to the bottom and sides of the casserole. Add the onion, mushroom and pork mixture. Add the thyme, bay leaf and parsley. Check for seasoning, cover, and simmer for 20 to 30 minutes or until tender. Do not overcook. Remove bay leaf and serve with fine noodles.

Nutrition Facts : @context http, Calories 971, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 65 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 19 grams, Sodium 1478 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right wine: Select a red wine that is robust and full-bodied, such as a Cabernet Sauvignon or Merlot. Avoid wines that are too light or sweet, as they will not add much flavor to the stew.
Brown the chicken: Browning the chicken before adding it to the stew helps to develop flavor and create a rich, golden color. Be sure to brown the chicken in batches to avoid overcrowding the pan and steaming the chicken.
Use a variety of vegetables: This recipe calls for a combination of carrots, celery, and onions, but you can also add other vegetables such as potatoes, parsnips, or turnips. Choose vegetables that will hold their shape well in the stew.
Simmer the stew for at least 1 hour: This allows the flavors to meld and develop. The longer you simmer the stew, the more tender the chicken and vegetables will become.
Serve the stew with crusty bread or mashed potatoes: This will help to soak up the delicious sauce.

Conclusion:

Dr. Lee's Red Wine Chicken Stew is a classic comfort food dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew thick and hearty or thin and light, this recipe is sure to please. So next time you are looking for a delicious and satisfying meal, give Dr. Lee's Red Wine Chicken Stew a try.