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Chicken Stew with Bacon and Tarragon
Serve w/spatzle, a German noodle,
or mashed potatoes.
Recipe courtesy of Maine Windjammer.com
Printer friendly PDF version
1/2 cup flour
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
4 pounds thighs, wings and drumsticks
6 strips of bacon cut into small slices
2 tablespoons olive oil
2 tablespoons minced garlic
1 cup red wine
2 cups chicken stock
several tarragon sprigs, tied with a string
1/2 pound carrots cut into short sticks
1/2 pound frozen pearl onions
In a large bowl combine the first four ingredients. Fully coat chicken with
seasoning and flour mixture. Heat olive oil in large stockpot over medium‐
high heat.
Carefully add chicken skin‐side down and brown on all sides, about 20
minutes. If all the pieces do not fit into the bottom of the pan, do in two
batches.
Set aside on a platter covered with aluminum foil.
In the same pan, render the bacon. Drain the fat. Add the garlic and sauté for 30
seconds to one minute.
Add red wine, chicken stock and tarragon sprigs and stir. Return the chicken to
the pan and bring the sauce to a boil. Reduce heat and cover. Simmer for 30‐40
minutes or until the chicken is tender. Add the carrots and pearl onions and
simmer covered until also tender, another 10‐15 minutes.
Serves 6‐8
Serve w/spatzle, a German noodle,
or mashed potatoes.
Recipe courtesy of Maine Windjammer.com
Printer friendly PDF version
1/2 cup flour
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
4 pounds thighs, wings and drumsticks
6 strips of bacon cut into small slices
2 tablespoons olive oil
2 tablespoons minced garlic
1 cup red wine
2 cups chicken stock
several tarragon sprigs, tied with a string
1/2 pound carrots cut into short sticks
1/2 pound frozen pearl onions
In a large bowl combine the first four ingredients. Fully coat chicken with
seasoning and flour mixture. Heat olive oil in large stockpot over medium‐
high heat.
Carefully add chicken skin‐side down and brown on all sides, about 20
minutes. If all the pieces do not fit into the bottom of the pan, do in two
batches.
Set aside on a platter covered with aluminum foil.
In the same pan, render the bacon. Drain the fat. Add the garlic and sauté for 30
seconds to one minute.
Add red wine, chicken stock and tarragon sprigs and stir. Return the chicken to
the pan and bring the sauce to a boil. Reduce heat and cover. Simmer for 30‐40
minutes or until the chicken is tender. Add the carrots and pearl onions and
simmer covered until also tender, another 10‐15 minutes.
Serves 6‐8
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