Dr. Lee's Red Wine Chicken Stew

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


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

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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