White Wine Chicken and Chorizo Stew
Taking inspiration from a Coq au Vin Blanc recipe, I’ve added additional flavours to this deliciously comforting meal. The spicy chorizo replaces more traditional bacon. Celery and bok choy increase the vegetable portion. Tequila is used to deglaze the pan and add another depth of flavour. While the addition of yogurt rounds out the sauce without making it too rich or heavy.
Delicious served over a wild rice blend to soak up the sauce and add a nuttiness to the dish!
- 1 bottle (750 ml) Dry White Wine
- 3 1/2 lb. chicken divided into 10 pieces (or 5 bone in thighs & 5 drumsticks)
- 5 fresh flat-leaf parsley sprigs, plus 2 tablespoon finely chopped parsley
- 3 fresh thyme sprigs
- 1 bay leaf
- 5 oz. spicy chorizo sausage, cut into 1/3-inch dice
- Kosher salt and freshly ground pepper
- 1 lb cremini mushrooms, halved
- 4-6 shallots, quartered
- 2 celery stalks, cut into 1/4 inch slices
- 1 large carrot, peeled, quartered lengthwise, cut into 1/4 inch slices
- 4-6 baby bok choy, halved lengthwise, cut into 1/4 inch slices
- 3-4 garlic cloves, minced
- 3 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 oz. tequila
- 1 3/4 cups (14 fl. oz./430 ml) chicken broth
- 4 oz. plain yogurt
- 2 large carrots, peeled, cut into 2-inch pieces
Preheat the oven to 350°F.
Using kitchen shears, remove the backbone of the chicken, any excess fat, and discard. Cut down the bone between the 2 breasts separating the chicken into 2 halves. Bend the leg and cut to separate from the breast. Find the joint between the drumstick & thigh and cut to separate. Find the joint between the breast & wing and cut to separate. Cut across the middle of the breast to make 2 equal pieces. Repeat with the other half, then season all 10 pieces with salt and pepper and set aside.
In a large saucepan over med-high heat, boil the wine until reduced to about 2 cups, 6-8 minutes. Set aside.
Using a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Set aside.
In a 5 Qt. Essential Pan (large ovenproof covered pan) over medium heat, cook the chorizo, stirring occasionally, until beginning to brown, 3-4 minutes. raise the heat to med-high and place the 2 chicken thighs & drumsticks into the pan (pushing the sausage to the side so the chicken is in full contact with the pan. Sear the chicken, turning once, until browned on both sides, 6-8 minutes. Transfer chicken & chorizo to a paper towel–lined plate to drain. Discard all but 2 Tbsp. of the fat from the pan. Add the other 6 pieces of chicken and sear, turning once, until browned on both sides, 6-8 minutes per batch. Transfer to the plate with legs and chorizo.
Discard all but 2 Tbs. of the fat from the pan. Return the pan to medium-high heat, add the mushrooms, shallots, celery and sliced carrot, season with salt & pepper, cover and cook, stirring occasionally, until they begin to brown & soften, 5-6 minutes. Add the bok choy & minced garlic, stir, cover and cook, for 2 minutes stirring once or twice. Transfer the mixture to a bowl and set aside.
Reduce the heat to medium and add the butter. When the butter has melted, add the flour and cook for 1 minute. Add the tequila and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the chorizo, chicken, mushroom mixture, carrot pieces and tied herbs. Cover, transfer to the oven and braise until the chicken is tender, about 65 – 75 minutes.
Transfer the chicken and vegetables to a plate. Using a large spoon, skim the fat from the surface of the liquid. Set the pan over medium-high heat and simmer until the sauce is thickened, 10 to 12 minutes. Discard the tied herbs. Turn the heat to low and add the yogurt, whisk until combined. Taste sauce and season with salt and pepper to taste. Return the chicken and vegetables to the pan. Garnish with chopped parsley and serve immediately.
Delicious served over a brown wild rice blend (make sure to start the rice when the chicken goes in the oven as brown rice takes up to 55 minutes to cook and rest).
Preparation 20 minutes
Cook time 120 minutes
Total 140 minutes
Hope you enjoy this White Wine Chicken and Chorizo Stew recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!
Have a delicious day! James (aka Zimmy)