French Country Chicken Stew

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A stew typical of rural France. Good served with a crusty bread

Ingredients Nutrition


  1. Prepare the chicken but don't skin.
  2. Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
  3. Trim off and discard the bacon rind.
  4. Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
  5. Remove and set aside.
  6. Brown the chicken pices in batches, removing them as they finish browning.
  7. Remove and discard all but 3 Tbs of the fat.
  8. Add the onion, pepper, tarragon, and the remaining flour.
  9. Scrape these back and forth in the hot fat until the onion is transparent.
  10. Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
  11. Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
  12. Add the bacon, chicken, peas, and carrots.
  13. Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
  14. Add them to the stew and simmer for 20 minutes.
  15. Stir in the parsley.
  16. Salt to taste, and serve hot.


Most Helpful

was this good ---no ---it was delicious''''

wendy june November 07, 2002

I did not have the tomatoes so I used a bit of prego. i don't like bullion cubes so i used my better than bullion chicken flavor, i added more than the 1 cube worth since i love the flavor. The stew still came out wonderful which shows how easy the recipe is. wonderful stew, it was exactly what i was craving. thanks for posting :)

eveningtech February 07, 2010

I have had and used this same recipe for years and now that the weather has cooled I am again in the mood. It is wonderful! My recipe card was unclear about how much bacon so I am glad you posted this Tish! Thanks - I am looking forward to a yummy meal tonight.

Chef Nascarla October 19, 2009

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