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Halal Chicken Stew with Red Wine

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  • Serves 4
  • Cooks in 21.5 mins (20m prep + 1.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Halal Chicken Coq au Vin

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat olive oil in a large pot or Dutch oven over medium heat.
  2. 2.Season the chicken thighs with salt and pepper, then add them to the pot skin-side down. Cook until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.
  3. 3.In the same pot, add the chopped onion, sliced carrots, minced garlic, and sliced mushrooms. Cook until the vegetables are softened, about 5 minutes.
  4. 4.Add the red wine to the pot and scrape up any browned bits from the bottom. Let the wine simmer for 2 minutes to cook off the alcohol.
  5. 5.Return the chicken thighs to the pot and add the chicken broth, tomato paste, fresh thyme leaves, bay leaves, salt, and black pepper. Stir everything together.
  6. 6.Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for 1 hour, or until the chicken is cooked through and tender.
  7. 7.Remove the bay leaves from the pot. Taste the stew and adjust the seasoning if needed.
  8. 8.Serve the Halal Chicken Stew with Red Wine hot, garnished with fresh parsley.
  9. 9.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor a richer flavor, marinate the chicken thighs in the red wine for a few hours before cooking.
  • chevron_rightServe the stew with crusty bread or over mashed potatoes for a complete meal.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.