Rustic French Chicken Stew with Vegetables
This hearty Rustic French Chicken Stew is a delightful blend of tender chicken pieces simmered with vibrant vegetables like carrots and red potatoes, enriched with smoky bacon and a splash of dry white wine. Perfect for cozy gatherings, this dish encapsulates the essence of rustic French country cooking. Serve it hot with crusty bread for a comforting meal that will warm the hearts of your family and friends, making it ideal for chilly evenings or weekend dinners.
N/A
Servings
262
Calories
16
Ingredients
Ingredients
chicken pieces
4 lbs (skin on)
coarse salt
1 teaspoon (for seasoning)
flour
3 tablespoons (for dredging)
smoked bacon
1 slice (1/4 inch thick) (chopped)
vegetable oil
1/2 cup (for frying)
medium onion
1 (finely chopped)
white pepper
1 teaspoon (for seasoning)
crumbled dried tarragon
1/2 teaspoon (for seasoning)
stewed tomatoes
1 (8 ounce) can (with juice)
dry white wine
1/2 cup
chicken bouillon cube
1 (broken into pieces)
frozen green peas
1 (8 ounce) package (thawed)
carrots
3 medium (peeled and cut into 1 inch rounds)
small red potatoes
12 (scrubbed and peeled in a strip)
flat leaf parsley
3 tablespoons (finely chopped)
salt
to taste (for seasoning)
Instructions
1
Begin by preparing the chicken pieces, making sure to leave the skin on for added flavor.
2
Season the chicken with coarse salt and lightly dredge it in flour, brushing off any excess.
3
Remove the rind from the smoked bacon and cut it into 1/4-inch pieces.
4
In a large kettle, heat vegetable oil over medium heat, then add the bacon. Cook until the bacon is lightly browned, then remove and set aside.
5
In the same kettle, brown the chicken pieces in batches until golden. Once browned, remove each batch and set aside.
6
After removing the chicken, discard all but 3 tablespoons of the rendered fat from the kettle.
7
Add the finely chopped onion, white pepper, crumbled tarragon, and any remaining flour to the kettle. Sauté the mixture, scraping the bottom, until the onions are transparent.
8
Stir in the can of stewed tomatoes along with its juice. Continue to sauté until most of the liquid has evaporated.
9
Pour in 1 1/2 cups of water, dry white wine, and crumble in the chicken bouillon cube. Stir to combine.
10
Return the cooked bacon, browned chicken, thawed peas, and carrot rounds to the kettle. Cover and let simmer gently for 30 minutes.
11
While the stew simmers, scrub the small red potatoes under cold water. Cut a 1-inch strip around the middle of each potato, leaving the ends intact.
12
Add the prepared potatoes to the stew and continue to simmer for an additional 20 minutes, or until everything is tender.
13
Once finished, stir in the chopped flat-leaf parsley and season with additional salt to taste.
14
Ladle the stew into bowls and serve hot, accompanied by crusty bread for dipping.
Nutrition Information
12g
Fat
20g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic French Chicken Stew with Vegetables?
It is a hearty French country-style dish featuring tender chicken pieces, vibrant vegetables like carrots and red potatoes, and a savory broth enriched with smoky bacon and dry white wine.
How many calories are in a serving of this chicken stew?
Each serving contains approximately 262 calories.
What are the primary protein sources in this recipe?
The main protein comes from 4 lbs of chicken pieces and smoked bacon, providing 19g of protein per serving.
What kind of chicken should I use?
The recipe calls for 4 lbs of chicken pieces with the skin left on for maximum flavor.
How do I prepare the chicken before cooking?
Season the chicken with coarse salt and lightly dredge it in flour, making sure to brush off any excess before browning.
What type of bacon is recommended?
Use one thick slice (1/4 inch) of smoked bacon, chopped into pieces after removing the rind.
Which vegetables are included in the stew?
The stew includes carrots, small red potatoes, frozen green peas, and stewed tomatoes.
How should I prepare the red potatoes?
Scrub the small red potatoes and cut a 1-inch strip of skin from around the middle of each, leaving the ends intact.
What kind of wine is best for this French stew?
A dry white wine is used to add depth and acidity to the rustic broth.
What herbs provide the signature French flavor?
The recipe uses crumbled dried tarragon and finely chopped flat-leaf parsley.
How long does the stew need to simmer?
The stew simmers for an initial 30 minutes, followed by an additional 20 minutes once the potatoes are added.
What is the fat content of this dish?
This recipe contains 12g of fat per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
Do I need to peel the carrots?
Yes, the carrots should be peeled and then cut into 1-inch rounds.
What type of pepper is used for seasoning?
The recipe specifically calls for white pepper.
Should I use fresh or frozen peas?
The recipe suggests using one 8-ounce package of frozen green peas, thawed.
What is the purpose of dredging the chicken in flour?
Dredging helps the chicken brown beautifully and helps thicken the stew liquid as it simmers.
How much oil is needed for frying?
The recipe uses 1/2 cup of vegetable oil to cook the bacon and brown the chicken pieces.
Do I keep all the rendered fat in the kettle?
No, after browning the chicken, discard all but 3 tablespoons of the rendered fat before sautéing the onions.
What type of tomatoes should be used?
Use an 8-ounce can of stewed tomatoes, including the juice.
What should I serve with Rustic French Chicken Stew?
It is traditionally served hot in bowls with crusty bread for dipping into the savory broth.
How do I incorporate the chicken bouillon?
Crumble one chicken bouillon cube into the mixture of water and white wine.
Can I substitute the flat-leaf parsley?
While flat-leaf parsley is traditional, you can use curly parsley, though the flavor is slightly more mild.
When should I add the frozen peas?
Add the thawed green peas back into the kettle along with the bacon, chicken, and carrots before the first 30-minute simmer.
What makes this dish 'rustic'?
The combination of skin-on chicken, large vegetable chunks like 1-inch carrot rounds, and simple, hearty ingredients gives it a country-style rustic feel.
Is this a good meal for meal prep?
Yes, stews like this often taste even better the next day as the flavors of the tarragon and bacon meld further.
How many ingredients are required in total?
There are 16 ingredients used in this recipe, including seasonings and oils.
Can I use a different type of potato?
The recipe calls for small red potatoes because they hold their shape well, but other waxy potatoes could work similarly.
What is the final step before serving?
The final step is to stir in the chopped flat-leaf parsley and adjust the salt to taste.
How do I prepare the onion?
The medium onion should be finely chopped and sautéed until transparent.