Chicken and Vegetable Stew

    (248)
    1 hour

    This is an easy to make stew that uses the dark meat from the chicken in a red wine sauce with mushrooms, carrots, tomatoes and rosemary.


    239 people made this

    Ingredients
    Serves: 8 

    • 1 tablespoon vegetable oil
    • 5 cloves crushed garlic
    • 1/2 cup (60g) plain flour
    • 1 teaspoon chicken seasoning
    • 2kg dark meat chicken pieces
    • 3 (125g) sweet Italian sausages, sliced
    • 1 cup diced onion
    • 3 carrots, sliced
    • 250g fresh mushrooms, sliced
    • 1/2 teaspoon dried rosemary
    • 1 cup (250ml) red wine
    • 1 (400g) tin whole peeled tomatoes
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. In a large frypan heat oil. Add 1/2 of the garlic. Season flour with chicken seasoning. Dust the chicken in the flour then brown in the frypan for 4 or 5 minutes.
    2. Add the sausage and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
    3. Add the wine and tomatoes; stir.
    4. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes then serve.

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    Reviews and Ratings
    Global Ratings:
    (248)

    Reviews in English (192)

    by
    104

    SCORE for Richard! This meal rocks, and I am so glad I found it here! I used a 9 qt. coated cast iron pot, which after reading the raters, I knew it would need. I used a 4# bag of boneless skinless thighs, so easy and less fat. I added all the 5 link pack of sweet Italian sausage, just because I didn't want to freeze the two left over. I like lots of sauce, so I added two cans of diced Italian tomatoes instead of one. I think it's very important to add that after you brown the chicken and the sausage, when you add the liquids you need to scrape the browned bits off the bottom of the pot while you stir. I don't care for rosemary, so added dried thyme in it's place. Also, after simmering 25 minutes, I uncovered, skimmed off the fat, and simmered another 30 minutes uncovered till the chicken was tender, but not mush. I also doubled the mushrooms just because we all love mushrooms in my family. When it was done, I added a slurry of 1 Tbl. cornstarch in 1/4 C. cold water and added while stirring the pot. This gave it a thick smooth consistency which stuck to the egg noodles very nicely. My husband and sons raved! I will be making this for company or family get togethers, for sure. Thank you soooooooooo much on your very different but delicious twist on Coq au Vin!!!!  -  19 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    80

    Superb dish! This should get more than five stars. Used chicken thighs and followed the recipe to the letter. My husband thought it was excellent and could not stop talking about it all night. Served in a bowl with some crusty French bread to mop up the sauce. The flavors were incredible. Recipe was easy to prepare. This was a perfect fall dish. Next time I am going to add more Italian sausage. (I used scissors to cut each link into slices). Left the skins on so there was a little bit of oiliness but my husband liked it that way and think the skin added to the rich flavor of the dish.  -  23 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    70

    GREAT RECIPE!!! My 'twist' on it: I put 1 cup of wine in a saucepan and simmered until alcohol was evaporated. I did not flour and precook the chicken...I just added all raw ingredients plus the wine into my crockpot and turned on high for 3 hours. When the chicken was done, I made a roux of flour and water and whisked it into the crockpot. Just prior to serving I mixed in 1/3 cup of parmesean cheese. Served over mashed potatoes. SO SO SO D-E-L-I-C-I-O-U-S!!!  -  10 Dec 2007  (Review from Allrecipes USA and Canada)

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