Dr. Lee's Red Wine Chicken Stew

Dr. Lee's Red Wine Chicken Stew
Photo by TK


  • 2 boneless chicken breasts
  • 1 cup chicken stock
  • ½ cup tomatoes
  • ¼ teaspoon thyme
  • 1 cup onion
  • 1 cup mushrooms
  • 1 tablespoon olive oil
  • + 2 more ingredients
    • 2 cloves garlic
    • 1 cup full bodied red wine

In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.

View full recipe at Epicurious


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