Chicken Stew Recipe with Root Vegetables and Red Wine

This is hearty chicken stew recipe, richly flavoured with red wine and packed with root vegetables.

Preparation Time: 20 min
Cooking time: 1 hour
No. of servings: 4 - 6


  • 6 - 8 chicken pieces
  • 2 medium onions or shallots peeled and quartered
  • 2 carrots peeled and cut into chunks
  • 2 garlic cloves crushed
  • 2 parsnips peeled and cut into chunks
  • 1 bulb celeriac peeled and cubed (put in a bowl of water with lemon juice added to prevent them discolouring)
  • 2 medium leeks, trimmed, halved lengthways and thickly sliced
  • ½ cup red wine
  • 350ml (12 fluid ounces) chicken stock
  • 1 bouquet garni
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon wholegrain mustard
  • 3 - 4 tablespoons flour
  • 2½ tablespoons olive oil
  • salt and pepper to taste


  1. Dust the chicken with the flour. Heat 1½ tablespoons of the oil in a heavy based saucepan. Gently fry the chicken in batches.
  2. Remove the last of chicken from the pan, add the onion (or shallots) and some more oil if needed, and fry until lightly browned.
  3. Add the garlic, carrots, parsnips and celeriac to the pan. Add the wine and stir. Increase the heat and cook until the wine has almost evaporated.
  4. Add the stock, Worcestershire sauce, mustard and bouquet garni.
  5. Return the chicken to the pan along with any juices.
  6. Bring to the boil, cover and simmer gently for 30 minutes.
  7. Add the leeks and the parsley and season to taste. Simmer for a further 30 minutes.
  8. Remove the bouquet garni, adjust the seasoning and serve.

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