Tag Archives: white wine

Chicken in White Wine

Posted by Brenda K. Agresta in Dinner Ideas and tagged with ,

Chicken in White Wine

This is not your everyday chicken stew. Tender, succulent chicken and hearty root vegetables bathed in a savory white wine sauce with just a hint of tomato flavor. Comforting, warm and satisfying.  Add a side salad and crusty hot rolls for the perfect Sunday dinner.

Chicken in White Wine

recipe adapted from Weight Watchers One Pot Cookbook

  • 3 slices bacon, chopped * see note
  • 1 (3 1/2-pound) chicken, cut into 8 pieces and skinned or a combination of your favorite parts (legs, thighs, breast)
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/2 pound white button mushrooms, sliced
  • 1 cup fresh or frozen small baby onions
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 cup dry white wine (do not use “cooking” wine)
  • 1/2 pound small red potatoes, scrubbed and quartered
  • 4 carrots, cut into 2-inch lengths
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 tablespoons chopped fresh parsley

If you have a non-stick Dutch oven, you can cook everything in one pot. Otherwise, cook bacon and chicken in a skillet and prepare the rest in a soup pot.

Cook bacon until crisp. Remove bacon and set aside. (*Note: original recipe calls for turkey bacon. I found this did not produce enough fat for cooking the chicken, so I used regular bacon.)

Over medium high heat, add chicken in several batches and cook until lightly browned. Set cooked chicken aside.

Reduce heat and sauté chopped onion, celery, garlic and mushrooms 8-10 minutes. Mushrooms should be lightly browned.  Stir in tomato paste. Add broth and wine and bring to a simmer. Add onions, potatoes and carrots and bring to a boil. Add chicken and bacon back in, reduce to a simmer and cover. Continue to cook until vegetables are tender and chicken is done. (165 degrees on an instant read thermometer)

In a small bowl, whisk flour and water together to make a slurry. Stir in 1/4 cup of the hot stew liquid. Pour into pot and stir in well. Cook for a few minutes until stew bubbles and thickens. Serve with chopped fresh parsley.

Tip: Buy tomato paste in a tube to eliminate waste. If you don’t drink dry wine, purchase the small, individual serving size bottles for cooking.

Chicken Florentine Pasta

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Chicken Pasta Florentine

I watch reruns of Pioneer Woman every day while I’m on the treadmill. That may sound strange to workout while watching food being prepared in cast iron skillets usually full of butter, but I guess I feel as if I’m burning the calories I imagine I’m consuming. This delicious pasta dish is adapted from one of Ree’s recipes and it only contains 2 tablespoons of butter, which you could leave out, but it does lend to the flavor and browning of the chicken.

Chicken Florentine Pasta
adapted from Ree Drummond

1/2 pound penne, spiral or bow-tie pasta
2 whole boneless, skinless chicken breasts
Salt and pepper to taste
2 Tablespoons butter
1 Tablespoon olive oil
3 cloves garlic, minced
3/4 cups good dry white wine (not cooking wine)
3/4 cups chicken broth
1 – 5 ounce package baby spinach
1 pint grape tomatoes, halved lengthwise
4 ounces parmesan cheese, grated or shaved with vegetable peeler

Cook pasta according to package directions, drain and set aside.

Cut up chicken breasts into bite size pieces and season with salt and pepper. Add butter and olive oil to a large skillet over medium high heat. Add chicken and sauté until fully cooked and brown. Remove and set aside.

Lower heat to medium, add minced garlic and another pat of butter. Cook for just a minute being careful not to burn. Add wine and chicken broth; scrape to deglaze pan. Simmer wine and broth for 5 minutes. Add cooked pasta, tomatoes and spinach and toss well. Spinach will wilt as you toss. Add parmesan cheese and toss until well combined. Serve with additional parmesan if desired. Makes 4 large servings.