Rustic French Country Chicken Stew
Indulge in the comforting flavors of this Rustic French Country Chicken Stew, inspired by Rachael Ray's 30 Minute Meals. This hearty dish combines succulent boneless skinless chicken tenders and thighs, simmered with aromatic vegetables like shallots, carrots, and cremini mushrooms, resulting in a rich and satisfying stew that evokes the warmth of home-cooked meals. The addition of dry red wine and diced tomatoes enhances the depth of flavor, creating a sauce that's perfect for soaking up with your favorite crusty bread. It's a perfect dish for chilly evenings, offering a taste of rustic French cuisine right in your kitchen.
4
Servings
215
Calories
13
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons (none)
coarse salt
to taste (none)
freshly ground black pepper
to taste (none)
boneless skinless chicken tenders or breasts
1 lb (cut into chunks)
boneless skinless chicken thighs
1 lb (cut into chunks)
butter
2 tablespoons (none)
shallots
2 (chopped)
carrots
3 small (peeled and thinly sliced)
cremini mushrooms
10 (finely chopped)
fresh tarragon
4 sprigs (leaves removed and chopped (about 2 tablespoons) or 1 tablespoon of dried tarragon)
dry red wine
1 cup (none)
diced tomatoes in tomato puree
1 (32 ounce) can (or 1 (32 ounce) can of whole tomatoes, hand squeezed)
fresh Italian parsley
to garnish (chopped)
Instructions
1
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with coarse salt and freshly ground pepper.
2
Once the oil is hot, add the chicken to the skillet and brown for about 2 to 3 minutes on each side. Remove the browned chicken to a plate and set aside.
3
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallots, sliced carrots, and finely chopped mushrooms. Sauté for approximately 3 to 5 minutes until the mushrooms begin to darken and the carrots are fork-tender.
4
Stir in the chopped tarragon and parsley, combining them well with the sautéed vegetables. Pour in the dry red wine and let it reduce for 1 to 2 minutes to cook off some of the alcohol and concentrate the flavors.
5
Add the canned diced tomatoes (with their puree) to the skillet and stir gently to combine with the vegetable mixture.
6
Return the chicken to the skillet, ensuring it is well coated in the sauce. Reduce the heat to a low simmer and cover the skillet. Allow the stew to cook for another 6 to 8 minutes, or until the chicken is cooked through and the juices run clear.
7
Serve the Rustic French Country Chicken Stew hot, garnished with fresh flat-leaf parsley. Pair it with herb and butter noodles and sugar snap peas for a complete meal.
Nutrition Information
10g
Fat
8g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic French Country Chicken Stew?
It is a hearty dish combining succulent chicken tenders and thighs simmered with shallots, carrots, and cremini mushrooms in a rich sauce made with dry red wine and diced tomatoes.
What inspired this recipe?
This recipe is inspired by Rachael Ray's 30 Minute Meals.
What types of chicken are used in this stew?
The recipe calls for 1 lb of boneless skinless chicken tenders or breasts and 1 lb of boneless skinless chicken thighs.
How should the chicken be prepared before cooking?
The chicken should be cut into chunks and seasoned with coarse salt and freshly ground pepper.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 215 calories.
What vegetables are included in the stew?
The stew includes shallots, carrots, and cremini mushrooms.
How should the carrots be prepared?
The carrots should be peeled and thinly sliced.
How should the cremini mushrooms be prepared?
The mushrooms should be finely chopped.
Can I use dried tarragon instead of fresh?
Yes, you can substitute the 4 sprigs of fresh tarragon with 1 tablespoon of dried tarragon.
What type of wine is recommended?
The recipe specifies using 1 cup of dry red wine.
What kind of canned tomatoes are needed?
Use one 32-ounce can of diced tomatoes in tomato puree, or whole tomatoes that have been hand squeezed.
How long should I brown the chicken?
Brown the chicken for about 2 to 3 minutes on each side in hot olive oil.
What should I do after browning the chicken?
Remove the browned chicken to a plate and set it aside while you sauté the vegetables.
What is the purpose of adding butter to the skillet?
Butter is added to the skillet after browning the chicken to sauté the shallots, carrots, and mushrooms.
How long do the vegetables need to sauté?
Sauté the vegetables for approximately 3 to 5 minutes until the mushrooms darken and carrots are fork-tender.
When do I add the herbs?
Stir in the chopped tarragon and parsley after the vegetables have sautéed and before adding the wine.
How long should the wine reduce?
Let the wine reduce for 1 to 2 minutes to cook off some alcohol and concentrate the flavors.
When is the chicken returned to the skillet?
Return the chicken to the skillet after the diced tomatoes have been added and stirred into the vegetable mixture.
How long does the stew need to simmer?
The stew should simmer covered for another 6 to 8 minutes until the chicken is cooked through.
What are the recommended side dishes for this stew?
It is recommended to serve the stew with herb and butter noodles and sugar snap peas.
What garnish is used?
The dish is garnished with chopped fresh Italian flat-leaf parsley.
How much fat is in one serving?
There are 10 grams of fat per serving.
What is the protein content?
Each serving contains 24 grams of protein.
How many carbohydrates are in this dish?
There are 8 grams of carbohydrates per serving.
What kind of oil is used for browning?
The recipe uses 2 tablespoons of extra virgin olive oil.
Is there any sugar in this recipe?
The specific sugar content is not provided in the nutritional data.
Does the recipe require a specific type of parsley?
Yes, the recipe suggests using fresh Italian flat-leaf parsley.
What is the total number of ingredients?
The recipe contains 13 ingredients.
How do I know the chicken is fully cooked?
The chicken is done when it is cooked through and the juices run clear, typically after 6 to 8 minutes of simmering.