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Burgundy Chicken Stewed Stew Recipe

Nothing warms up the house better than cooking up a nice pot of stew. I love beef too but decided chicken was going to be the main meat in our dish this evening. The wine is up to you, Burgundy is old school and that's what we always used for years. 
You can use Merlot, Cabernet or anything else you like. 
It really intensifies the flavors to everything in this delicious pot even if you use just a little and not the full amount.

Burgundy Chicken Stewed Stew Recipe

3 boneless chicken breasts cubed
1 can tomato paste
1 12 ounce can diced tomatoes
4 potatoes cut in cubes or more if you love potatoes more than the rest of what in there!
2 zucchini cut in cubes or wedges
1 stalk celery
1 cup each corn, peas, carrots, green beans, sliced mushrooms,  onions or you use more of anything you like 
1/2 can of red wine of choice (use the diced tomato can)
salt, pepper, cayenne to taste preference
4 cloves minced garlic
dried oregano, parsley and basil or fresh if you have it all to taste
1 sprig rosemary
1 bell pepper cleaned and cut up

Saute the chicken in 2 tablespoons olive oil around 3 minutes. Add the tomato paste, diced tomatoes and saute 1 more minute. Add all the vegetables, herb, spices and mix all together.
Pour the 1/2 can wine in the pot and water to cover the vegetables. Simmer on low around 2 hours. Serve with crusty Italian bread.

1 comment:

  1. This recipe reads like my kind of liking ... and perfect for this time of year ( it is way toooo cold here in the south ).
    and as my fave good chef Justin said many times... "If you like to cook with wine, try adding it to the pot!"


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