Wine-Braised Chicken Stew

Recipe provided by: Taste of Nova Scotia


  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.*


3 tbsp (45 ml) canola oil
6 whole chicken legs (drumstick & thigh)
pinch salt & pepper
8 strips of bacon, chopped
6 shallots, peeled, halved
1 small celeriac, peeled, diced
4 carrots, peeled & diced
4 cloves of 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***

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 VineyardsL’Acadie VineyardsGrand Pré WinesSainte-Famille WinesMuwin Estate Wines or Devonian Coast Wineries

Recipe provided by: Chef Stephanie Ogilvie, Brooklyn Warehouse