Make Curtis Stone's Classic & Comforting Winter Stew

Celebrity chef Curtis Stone joined Access Hollywood Live on Thursday, and demonstrated how to make a classic, comforting winter stew. Make the dish yourself at home with Curtis' own recipe below! 

Curtis Stone’s Winter Chicken Stew (Coq au Vin Blanc)


Serves: 4

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Make-Ahead: The finished chicken can be made 1 day ahead without stirring in parsley. Refrigerate braise until cool, then cover and refrigerate it. Rewarm over low heat.



2 tablespoons olive oil, divided

3 ounces lardons or bacon, cut into 1-inch strips

4 chicken legs (thighs and drumsticks attached), skin removed from each in 1 piece and reserved

All purpose flour, for dusting

14 ounces cremini mushrooms, halved

8 small shallots, peeled

8 cloves garlic, peeled

6 sprigs thyme

2 cups white Burgundy wine or chardonnay

1 cup chicken stock

1/4 cup chopped fresh flat-leaf parsley



To make coq au vin:

1.     PRE DONE: Heat a large heavy pot over medium-high heat. Add 1 tablespoon of oil and bacon. Cook, stirring, for about 4 minutes, or until lardons are crisp. Using a slotted spoon, remove lardons and set them aside.

2.     SIZZLING AT OPEN: Season chicken with salt and pepper and dust with flour, shaking off any excess. Add chicken to pot and cook, turning as needed, for about 8 minutes, or until chicken is browned all over.

3.     Remove chicken from pot and set it aside.

4.     If pot is dry, add remaining 1 tablespoon oil to lardon fat and add mushrooms, shallots, garlic and thyme.

5.     Cook, stirring and scraping brown bits from bottom of pot, for about 4 minutes, or until vegetables have caramelized.

6.     Add wine, bring to a boil and cook for about 2 minutes, or until wine has reduced slightly. Add stock and return chicken and lardons to pot.

7.     Bring to a simmer and cook partially covered for 40 minutes. Remove lid and cook 20 minutes, or until chicken is tender and sauce is thick. 

Meanwhile, to make chicken skin crisp: 

8.     Preheat oven to 375°F.

9.     Place a sheet of baking paper on a large overturned baking tray. Cut chicken skins in half and lay them, fatty side down, and in a single layer on prepared baking tray and season with salt.

10.  Place another sheet of baking paper on top of skins and place a heavy baking tray on top to weigh down skins.

11.  Bake in oven for about 20 minutes, or until fat has rendered and skins are golden brown and crisp.

12.  Transfer skins to a resting rack. Break into bite-size pieces.


To serve:

13.  Divide chicken drumsticks among 4 plates.

14.  Stir parsley into cooking liquid and season to taste with salt and pepper.

15.  Divide sauce and vegetables among plates.

16.  Garnish each plate with crispy chicken skin and serve.

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