Dr. Lee's Red Wine Chicken Stew

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


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

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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