Nov 15, 2010

Drunken Chicken Stew

I chucked this one out for a dinner party recently, didn't have a clue what to cook, was making a starter and dessert as well so I wanted a main course that would just bugger off and do it's own thing, the end result: Drunken Chicken Stew (so named as the chicken is drunk, not just the chef!). It goes without saying that the end result is only as good as the wine that you use, not that I mean you should throw a €100 bottle in but don't use glorified paint-stripper either!

You can serve this with potatoes, though I personally prefer dumplings (only because I never had them until this year so I'm going a little dumpling crazy at the moment!)

Serves 4


500g diced boneless chicken meat
500ml white wine
2 sticks of celery, chopped
2 onions, chopped
2 carrots, chopped
1 tbsp plain flour
1 can chopped tomatoes
Salt and pepper
3 spring of fresh thyme


  1. Put a large saucepan over a medium heat and warm your oil. Put all your chopped vegetables and your thyme in the pan and fry for about 10 minutes.
  2. Add the chicken and flour, stir, and allow to cook for a minute, before adding the white wine and chopped tomatoes.
  3. Season with salt and pepper, bring to the boil, then cover and reduce to a low heat and leave to simmer for at least an hour and a half, stirring occasionally, and adding water if it looks very dry.
  4. Your stew is done when the meat is tender and falling apart.

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