Stewy Chicken

Photo by Antonis Achilleos
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  • Serves 4-6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 629 calories
    • Calories 49 calories from fat
    • Fat 34 g
    • Sat Fat 8 g
    • Cholesterol 181 mg
    • Sodium 527 mg
    • Protein 49 mg
    • Carbohydrate 17 g
    • Fiber 2 g
    • Iron 5 mg
    • Calcium 80 mg


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


  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.