Chicken Riesling Stew
This is another recipe I’ve played with over the years until I got it just right. It’s rich and creamy and goes great with some French bread. Best of all, it’s a one-pot meal that you can make in under an hour.
Ingredients:
- 3-4 chicken boneless, skinless chicken breasts
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 onions, chopped
- 3 stalks celery
- salt and pepper
- 1 (13 oz.) can mushroom slices
- 1 1/2 teaspoon Herbs de Provence
- 1 1/2 c. Riesling wine
- 2/3 cup cream
Melt butter in large stock pot. Add olive oil. Sprinkle chicken breasts with salt and pepper and brown on each side. Take chicken out of pan and put aside. Add onions, celery, and Herbs de Provence to pot. Cook until onions are soft, approximately 5-10 minutes. Add mushrooms and chicken breasts to pot. Add the wine and bring to a boil. Reduce heat to a simmer and cook for 30 minutes.
Add cream and stir in with rest of ingredients. Put one chicken breast (or cut up chicken into small pieces) and place in bowls. Pour stew mixture over all. Eat with buttered French bread.
