Food · Life

French inspired Chicken Stew

Fall almost demands that you break out your dutch over and make a dish that goes well with a beautiful crusty bread.

I also wanted to drink a glass of wine (or two) while I was working in my kitchen. Clearly, I need to make a french-inspired dish. Some wine for the dish, some wine for Anna.

French chicken stew

Perfect, right? Or, er, la perfection!



total time: 1 hour


  • 3 slices bacon
  • 4 chicken thighs (skin left on)
  • 3 cloves garlic, finely minced
  • 1 large yellow onion, sliced
  • 1 large leek, sliced (white and light green parts only)
  • 3 carrots, chopped into bite size pieces
  • 4 small potatoes, cut in bite size pieces
  • 8 ounces mushroom
  • 1 tablespoon Herbes de Provence
  • 1 cup white wine
  • 1 cup chicken broth
  • salt and freshly ground black pepper to taste


  1. Heat the dutch oven.
  2. Fry the bacon for a few minutes until crispy. Remove the bacon
  3. Arrange the chicken in the pot, skin side down in a single layer and cook for 5-6 minutes until golden brown.
  4. Remove the chicken
  5. Add the garlic, onion, leeks, carrots, and potatoes. Cook for 10 minutes, stirring occasionally.
  6. Add the wine and chicken broth. Simmer for 10 minutes.
  7. Add in the bacon and mushrooms.
  8. Place the chicken, skin side up, in the stew.
  9. Sprinkle Herbes de Provence over the stew and add salt and freshly ground pepper.
  10. Place the lid on the dutch oven and cook over medium-low heat for 50 minutes, stirring occasionally to ensure the bottom doesn’t get burned.


Try it and let me know how it works for you!

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