A grey and drizzly day like today calls for a classic, satisfying and hearty stew like this French-inspired chicken version. The best part – plenty of leftovers for lunch this week.
Chicken stew with mushroom & onions
- 6 strips bacon, chopped
- 1 lb. baby portabella mushrooms, quartered
- 12 oz. frozen baby onions, thawed
- 3 lbs. skinless, boneless chicken thighs
- ¼ cup red wine vinegar
- 2 Tablespoons butter
- ¼ cup flour
- 2 cups chicken stock
- 2 Tablespoons tarragon, minced
- In a large pot of Dutch oven, sauté bacon until crisp. Remove bacon from pot. Add mushrooms and onions and sauté until golden and beginning to brown. While cooking, add a pinch of salt to help mushrooms release their liquid. Once browned, remove from pot.
- Sprinkle chicken with salt and pepper and add to the pot. Brown chicken on both sides, about 4 minutes per side. Cook chicken in batches if needed – do not overcrowd pot. Set chicken aside. Add red wine vinegar and butter to pot. Once butter has melted, sprinkle with flour. Cook about a minute until flour begins to brown. Add chicken stock and cook until bubbling, scraping up flavorful browned bits from bottom of the pot.
- Return chicken and any accumulated juices to pot, reduce heat to low, cover and simmer for 15 minutes. Remove lid, add bacon, mushrooms and onions and cook uncovered for 15 minutes more.
- If needed, remove chicken, increase heat and cook sauce until reduced and thickened. Return chicken to pot and season with salt and pepper. Serve stew over egg noodles or rice, sprinkled with tarragon.