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

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:

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.

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.

chicken from pot and set it aside.

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

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

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.

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: 

oven to 375°F.

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

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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