Chicken with Wine Stew Chicken with Wine Stew

Author: Canadian Living

  • Portion size 6 servings


  • 1 tablespoon vegetable oil
  • 2 lbs skinless chicken thighs
  • 4 strips bacon chopped
  • 2 onions quartered
  • 2 cloves of garlic minced
  • 1/2 cup dry white wine
  • 1 1/2 cup chicken stock
  • 1 bay leaf
  • 2 teaspoons herbes de Provence Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/4 cup water
  • 3 cups sliced mushrooms
  • 2 onions sliced


In large nonstick skillet, heat vegetable oil over medium-high heat. Brown chicken, in batches. Next fry bacon until crisp. Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.

Add onions, garlic, wine, chicken stock, bay leaf, herbes de Provence and salt. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Whisk flour with water; whisk into cooker. Stir in mushrooms and green onions. Cook on high for 15 minutes.

Stove-top Stew:
Brown chicken in Dutch oven. Add onions, garlic, wine, stock, bay leaf, herbes de Province and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until chicken is tender. Increase heat to medium. Whisk in flour with water; whisk into Dutch oven. Stir in mushrooms and green onions; cook for 15 minutes.

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Chicken with Wine Stew