Serve this hearty stew in a bowl to best enjoy the sauce.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I substituted 5 boneless skinless thighs browned in grape seed oil to cut down on the fat, cut the stock and wine in half but left the vegetable portions the same. It was outstanding, will make it again and again.
This was really good. I roasted the veggies instead of boiling and served over roasted smashed potatoes per the previous reviewers' suggestions. This is a great fall dish.
Yum! This one will become a regular part of my cold weather repertoire. Easy enough for everyday, good (and pretty) enough for company. Perfect fall comfort food. The bacon and butter are worth the splurge -- amazing how even these small amounts can enrich a dish. I used homemade chicken stock and because I like the way roasting caramelizes root veggies, instead of boiling them in the sauce, I tossed them in a little olive oil (I also added some butternut squash) and roasted till browned, then added to the reduced sauce and cooked for 5 mins or so. The other change I made was to braise the chicken for 45 minutes, rather than the 15 minutes called for, which seemed a little short.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?