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White Wine Chicken Stew
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Friendly URLs: /white-wine-chicken-stew
1.8 hours
6 servings
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
chicken broth
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
bacon
chicken wing
chicken thigh
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
bacon
chicken wing
chicken thigh
chicken broth
unsalted butter
vegetarian
(?)
Not vegetarian due to:
bacon
chicken wing
chicken thigh
chicken broth
pescatarian
(?)
Not pescatarian due to:
bacon
chicken wing
chicken thigh
chicken broth
paleo
(?)
Not paleo due to:
worcestershire sauce
all-purpose flour
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 92.0% and Sodium as 112% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.0% of RDA
• Calories: 56.7% of RDA
• Carbs: 13.0% of RDA
• Fat (total lipid): 92.0% of RDA
• Fiber: 18.5% of RDA
• Fructose: 4.1% of RDA
• Protein: 73.9% of RDA
• Sodium: 112% of RDA
• Sugar: 24.1% of RDA
• Vitamin A (IU): 343% of RDA
• Vitamin B6: 72.7% of RDA
• Vitamin C: 38.2% of RDA
• Iron: 5.3% of RDA
• Magnesium: 29.0% of RDA
• Manganese: 8.8% of RDA
• Niacin: 105% of RDA
• Potassium: 36.2% of RDA
• Zinc: 31.8% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
26.8
g
Calories
850
 
Fiber
3.89
g
Iron
0.945
mg
Protein
62.3
g
Sodium
1522
mg
Sugars
6.03
g
Fat (total lipid)
42.2
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
4
slices
+
-
 
cut into 1/8" strips.
 
1
lb
+
-
 
 
2
lbs
+
-
 
boneless, skinless, cut in half horizontally and trimmed.
 
4
whole
+
-
 
peeled and cut into 1/2 inch pieces.
 
1
whole
+
-
 
diced.
 
1
stalk
+
-
 
minced.
 
2
cloves
+
-
 
minced.
 
1
tsp
+
-
 
minced.
 
1/2
tsp
+
-
 
 
5
cups
+
-
 
divided.
1 1/8
cups
+
-
 
dry (sauvignon blanc, pinot grigio). divided into 1 cup and 1/8 cup.
 
2
tsp
+
-
 
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
3
tbsp
+
-
 
cut into 1 tbsp sections.
 
1/3
cups
+
-
 
 
1
lb
+
-
 
washed and quartered.
 
1
whole
+
-
 
OPTIONAL - chopped.
 
2
tbsp
+
-
 
OPTIONAL - chopped for garnish.
 
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PREPARATION
1.
Place oven rack to lower-middle position and preheat oven to 325 degrees F.
2.
Cook bacon in a Dutch oven, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high.
3.
In small batches, and without crowding the pan, sear the chicken wings and thighs in the bacon fat. If more fat is needed, add 2 tablespoons grape seed oil. Place seared chicken in the bowl with the bacon.
4.
Reduce heat to medium and place the carrots in the Dutch oven and cook carrots until softened.
5.
Add the diced onion, chopped red bell pepper (if using) and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant and bloomed.
6.
Increase heat to medium-high. Add 1-cup wine, 1-cup broth and Worcestershire Sauce. Scrape the brown bits from the bottom of the pan and bring the mixture to a boil. Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
7.
Add butter and stir to melt. Sprinkle the vegetables with flour and stir.
8.
Gradually add the remaining 4 cups of broth, thyme and smoked paprika then whisk until smooth.
9.
Add quartered potatoes; bring to a low boil.
10.
Turn off heat. Taste the stew and season with salt and pepper, if needed.
11.
Transfer stew to the oven. Cook, uncovered, for 30 minutes, stirring once halfway through cooking.
12.
Transfer pot to stovetop and scrape fond off sides of pot with wooden spoon into the stew. Stir well. Add chicken thighs and wings and bacon.
13.
Return pot to oven and continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.
14.
Before serving, discard wings and add 2-4 tablespoons white wine. Garnish with chopped parsley.
NOTES, TIPS, TRICKS, HINTS, ETC:
The meat from the chicken wings can be placed in the stew or frozen for later use; chicken salad, chicken soups or quesadillas are a few possibilities.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 47% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 850
Protein 62.3 g
Carbohydrates 26.8 g
Iron 0.95 mg
Fiber 3.89 g
Calcium 39.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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