Recipe by kineline
This rich and savory chicken stew has a beautiful golden color. Flavored with wine and fresh thyme, it complements the deeper flavors of chicken thighs and drumsticks. My favorite classier, freezer meal! Source: Sunset Magazine
- 16 chicken thighs or 8 chicken legs
- salt and pepper
- 2 tablespoons olive oil, divided
- 2 medium onions, quartered and sliced in 1/4-inch strips
- 3 garlic cloves, minced
- 3 cups carrots, sliced in 1/4th-inch rounds
- 1 cup celery, sliced in 1/4th-inch pieces
- 1 1⁄2 tablespoons fresh thyme or 1 1⁄2 teaspoons dried thyme
- 1⁄3 cup all-purpose flour
- 1 1⁄2 cups dry white wine
- 2 cups chicken broth
- 1⁄2 cup port wine
Directions See How It's Made
- Set aside two 2-quart casserole dishes, or two large disposable freezer containers. (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly).
- Skin chicken pieces and remove fat. Sprinkle with salt and pepper.
- Add 1 tablespoon olive oil to large frying pan or dutch oven. When hot, add one-half the chicken pieces and brown on all sides. Remove chicken to prepared baking pans and allow to cool.
- Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic. Sauté over medium-high heat until golden, stirring frequently. Stir in carrots, celery and thyme, and sauté until the vegetables are soft, about 5 minutes. Stir often. Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan.
- Return frying pan to heat, and add flour. Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown. Slowly whisk in chicken broth, white wine and port wine. Stir until boiling and slightly thickened.
- Pour sauce over chicken and vegetables. Cover and freeze. Mark containers with recipe name, date of preparation, and these reheating instructions:
- Thaw in refrigerator before use. Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.
- Tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer containers slightly smaller than covered casserole pans. When frozen hard, remove from disposable freezer containers and seal using a Foodsaver-brand vacuum food storage bag. Removing all air from the storage bag extends food quality 3 to 5 times.