Chicken White Wine Stew
This recipe is adapted from this Chicken in Riesling recipe as a means for re-purposing leftovers in a fresh new way. Can be done that way by shredding the chicken from the original recipe and dumping that and the other leftovers in pot with a bunch of chicken broth, or made from scratch via the below method.
- 2-3 bone-in, skin-on chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons salted butter, divided
- 1 cup plus one splash dry white wine (I used sauvignon blanc)
- 4 cups chicken stock
- 3 medium leeks (white and pale green parts only), finely chopped (1-1.5 cups)
- 1-2 finely chopped shallots
- 4 medium carrots, cut into bite-sized pieces
- 1 anchovy filet
- 1 clove garlic
- 10-15 cremini mushrooms
- 1/2 cup crème fraîche or heavy cream
- Fresh lemon juice to taste
- 2 tablespoons finely chopped flat-leaf parsley
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a large pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch.
Pour off excess oil, then heat remaining butter and oil and cook leeks, shallot, carrots and 1/4 teaspoon salt over medium heat, stirring occasionally, for 2-3 minutes. Add anchovy, garlic and mushrooms, and continue to sauté until leeks are pale golden, 5 to 7 minutes. Add a splash of white wine if the mixture gets dry.
Return chicken to pot, along with wine and chicken stock. Bring to a boil, reduce to a simmer, cover and cook for 20-25 minutes or until chicken is cooked through. Once cooked, use tongs to remove chicken from liquid and set aside to cool.
When cool enough to handle (or just use forks), shred chicken breasts discarding skin and bones.
Add the chicken back to the broth, along with lemon juice and cream. Heat until just simmering, then serve garnished with parsley.
Recommend serving some kind of cheesy bread on the side to sop up the delicious broth.
