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Originally this classic chicken and red wine stew was prepared with a rooster. Slow cooking it in red wine ensured the very flavorful meat would become meltingly tender. Nowadays, chicken stands in for the rooster in this ever-popular recipe.
- 1 (3 1/2-pound) chicken
- 3 slices Turkey bacon
- 4 Carrots
- 2 Celery stalks
- 1/2 lb Cremini mushrooms
- 1 head Garlic, cloves
- 1 Onion
- 1 cup Onions, frozen small
- 2 tbsp Parsley, fresh
- 1/2 lb Red potatoes, small
- 1 (14 1/2-ounce) can Chicken broth, reduced-sodium
- 1 tbsp Tomato paste
Baking & Spices
- 2 tbsp All-purpose flour
Beer, Wine & Liquor
- 1/2 cup White wine or dry vermouth, dry
- 2 tbsp Water