Wine-Braised Chicken Stew

Wine Braised Chicken

You won’t even need to try to impress your guests with this Wine-Braised Chicken Stew, it does all the work for you. Throw together seasonal veggies, fresh spices, your favourite Nova Scotia red wine, and voila! A tender, savoury chicken dish that will leave your guests delighted, and leave you with leftover wine!


3 tbsp (45 ml) canola oil
6 whole chicken legs (drumstick & thigh)
pinch salt & pepper
8 strips bacon*, chopped
6 shallots, peeled, halved
1 small celeriac, peeled, diced
4 carrots, peeled, diced**
4 cloves garlic, minced
1/4 cup (60 ml) tomato paste
3 bay leaves
15 thyme sprigs
2 cups (500 ml)
Shitakes, steamed, halved
2 cups (500 ml) King Oyster mushrooms, trimmed, quartered
8 cups (2 L) chicken stock
3 cups (750 ml) Nova Scotia red wine***


  1. Heat oil in pan. Season chicken with salt & pepper and sear until brown. Remove from pan and set aside.
  2. Add bacon to the same pan and render fat, add shallots, celeriac and carrots. Sauté until soft. Add garlic and sauté until fragrant.
  3. Add tomato paste, sauté. Add the herbs and wine; reduce by half of its volume.
  4. Add chicken stock and chicken legs and simmer for 1 ½ hours, or until tender.
  5. Sauté mushrooms and place on dinner plates or large bowls. Top mushrooms with braised chicken.
  6. Serve accompanied with mashed potatoes and braised greens.*

Side Dish
Wilt 2 bunches of swiss chard in 1/4 cup (60ml) butter, 2 tsp (10 ml) white sugar and 2 tbsp (30 ml) Sherry vinegar.

Source Guide:
*Bacon: Meadowbrook Meat Market or The Pork Shop.
**Pick up your farm-fresh seasonal produce from Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.
***Red Wine suggestions: Luckett Vineyards, L’Acadie Vineyards, Grand Pré Wines, Sainte-Famille Wines or Devonian Coast Wineries

Recipe provided by: Chef Stephanie Ogilvie, Brooklyn Warehouse
This recipe is featured in our 2016 Taste of Nova Scotia Culinary Adventure Guide

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