Chicken and Kielbasa In Red Wine - Recipe
This is a hearty stew that has a nod to coq au vin. In fact it shares many ingredients to coq au vin, such as bacon, onions, garlic, chicken, brandy, and Burgundy with a few important additions. The Kielbasa is a favorite of mine to add to stews. It gives the stew a smoky, garlic, pork flavor to go with the chicken braised in brandy, red wine, and chicken broth. The chicken broth I used is a rich chicken bone broth that I keep on hand in the freezer to pull out for all sorts of recipes. You may use a rich chicken broth as a substitute. I also include beans in the stew. They simmer and soak up the flavors of the broth broth seasoned with basil, rosemary, thyme and bay leaves.
12 oz. Bacon sliced in 1 inch pieces
2 Yellow Onions chopped
1 Head Garlic chopped
6 Organic Chicken Legs
2 Organic Chicken Breasts
4 Organic Chicken Thighs
1/4 c. Brandy
2 c. Burgundy or Pinot Noir
2 c. Chicken Bone Broth or Rich Chicken Broth
3 T. Tomato Paste
2 Bay Leaves
1 tsp. Ground Basil
1 tsp Dried Rosemary
2 tsp Dried Thyme
2 (15-oz.) Cans Organic Pinto Beans
8 oz. Organic Baby Bella Mushrooms sliced
12 oz. Fully Cooked Smoked Polska Kielbasa sliced
Fry bacon in a large Dutch oven on medium heat until brown. Remove bacon and set aside. Remove all fat except about 2 tablespoons and set aside. Add onions and garlic, sautéing until onions are softened. Remove onions and garlic and set aside with bacon.
Add a little bacon fat to the Dutch oven and fry chicken pieces in batches until browned on all sides. Add bacon fat as needed.
Turn off heat and add all chicken back to the pot. Carefully pour in the brandy. Turn the heat on low and add the onions, garlic, and bacon. Add the Burgundy, chicken broth, tomato paste, bay leaves, basil, rosemary, thyme, beans, mushrooms, and kielbasa.
Cover and simmer 1 hour until chicken is tender and cooked through. Stir to agitate the beans. This will thicken the broth a little. Serve in bowls with a rustic bread and a side salad.
Chicken and Kielbasa in Red Wine - Recipe
(Serves 6)
12 oz. Bacon sliced in 1 inch pieces2 Yellow Onions chopped
1 Head Garlic chopped
6 Organic Chicken Legs
2 Organic Chicken Breasts
4 Organic Chicken Thighs
1/4 c. Brandy
2 c. Burgundy or Pinot Noir
2 c. Chicken Bone Broth or Rich Chicken Broth
3 T. Tomato Paste
2 Bay Leaves
1 tsp. Ground Basil
1 tsp Dried Rosemary
2 tsp Dried Thyme
2 (15-oz.) Cans Organic Pinto Beans
8 oz. Organic Baby Bella Mushrooms sliced
12 oz. Fully Cooked Smoked Polska Kielbasa sliced
Fry bacon in a large Dutch oven on medium heat until brown. Remove bacon and set aside. Remove all fat except about 2 tablespoons and set aside. Add onions and garlic, sautéing until onions are softened. Remove onions and garlic and set aside with bacon.
Add a little bacon fat to the Dutch oven and fry chicken pieces in batches until browned on all sides. Add bacon fat as needed.
Turn off heat and add all chicken back to the pot. Carefully pour in the brandy. Turn the heat on low and add the onions, garlic, and bacon. Add the Burgundy, chicken broth, tomato paste, bay leaves, basil, rosemary, thyme, beans, mushrooms, and kielbasa.
Cover and simmer 1 hour until chicken is tender and cooked through. Stir to agitate the beans. This will thicken the broth a little. Serve in bowls with a rustic bread and a side salad.
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