This cozy and refined chicken stew can be on the table in less than ... while deglazing the pan with white wine adds an elegant lift of acidity. After the stew simmers, up the richness with ...

In this recipe, the chicken is slowly tenderized and braised with wine, lardons of bacon, mushrooms, onion, and sometimes ...

Place the chicken legs skin-side down in the pan and cook for 5 minutes, until the skin is browned. Add the garlic and cook for 2 minutes. Pour in the wine and ... Ladle the stew into warmed ...

You'll be seasoning the stew with rosemary, lemon juice, lemon zest, sugar, and salt, plus some white wine. If you prefer not to cook with alcohol, Forget advises, "Simply replace the cup of wine with ...

and Dijon Consider this a stew with a French twist thanks to whole-grain Dijon mustard, a bounty of red onion, and roasted ...

You can keep chicken stew in the fridge for up to 3 days. You can freeze chicken stew for up to 3 months in an airtight container. Always make sure it is piping hot when you reheat it.

Chicken pot pie is an American classic, but it's always fun to try out new twists. Ree Drummond adds a special boozy ...

This stew is a bit different with addition of coconut milk and a soothing presence of light and aromatic spices like cloves, cinnamon and cardamoms which adds up in the taste to this winter dish. It ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is ...

Cover, then set aside so that the couscous can soak up the water. When the chicken stew is cooked, take it off the heat and add the parsley. Serve with the couscous.