Stewy Chicken

Stewy Chicken
Antonis Achilleos

Serves 4-6
preparation
30
minutes
cooking
90
minutes

Ingredients

1
3 1/2- to 4-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 legs)
1/3
cup
all-purpose flour
1
teaspoon
kosher salt
1
teaspoon
freshly ground black pepper
1/4
cup
olive oil
1 1/2
cups
finely chopped onion (about 1 large onion)
8
small inner ribs of celery, 3 finely chopped and 5 cut into 2-inch strips
1/4
teaspoon
red pepper flakes
3
tablespoons
fresh tarragon, roughly chopped
3
tablespoons
fresh marjoram, roughly chopped
1 1/2
cups
dry white wine
2
cups
chicken stock
1/4
cup
fresh parsley, roughly chopped

Directions

  1. Preheat oven to 375° F.
  2. Rinse the chicken and pat dry. Place the flour, salt, and pepper in a shallow bowl; mix well. Lightly coat each piece of chicken with the flour mixture on all sides.
  3. Heat the oil in a large enamel casserole or Dutch oven over medium-high heat. Add the chicken and cook on both sides until the skin is golden, about 15 minutes. Remove the chicken; set aside. Add the onion, chopped celery, and red pepper to the pan and sauté until lightly browned, about 4 minutes. Add 1 tablespoon of the tarragon and 1 tablespoon of the marjoram; sauté 2 more minutes, until fragrant.
  4. Pour in the wine, turn heat to high, and cook until reduced by half. Remove from heat. Return the chicken to the pan along with the stock and the remaining celery. Sprinkle with the parsley and the remaining tarragon and marjoram. Cover and bake 1 hour or until the chicken is very tender. Serve in shallow bowls.

 

 

Cyd McDowell
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Calcium 80 mg
  • Carbohydrate 17 g
  • Cholesterol 181 mg
  • Fat 34 g
  • Fiber 2 g
  • Iron 5 mg
  • Protein 49 mg
  • Sat Fat 8 g
  • Sodium 527 mg
What does this mean? See Nutrition 101.