Chicken stew seasoned with Txakolí wine

120 min
Type of dish: Birds
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Broiler chicken 2.143 kg
Table salt 14.286 g
Plain flour 0.054 kg
Onion 0.071 kg
Leek 0.571 ud
Txakoli 0.143 l
Poultry stock 0.857 l
Cream 0.071 l
Water 0.571 l
White wine 0.036 l
Sugar 0.107 kg
Pears 0.5 kg
Margarine 0.018 kg
Onion 0.057 kg
Carrots 0.029 kg
Green leek 0.343 ud
Poultry carcasse 0.171 kg
Water 0.857 l

For the chicken thigh: ragout

  • Prepare the drumsticks from the chicken thighs.
  • Make a poultry stock.
  • Chop onion and leek into brunoise and then sauté.
  • Add salt and flour to the drumsticks, then sauté and add the vegetables. Sprinkle a little flour and pour over some txakoli, then let reduce and add the stock without covering completely.
  • Fillet and sauté the mushrooms and add them to the drumsticks when they are almost cooked, then add the reduced cream and season with salt.

For the cooked pears:

  • Peel and remove the seeds from the pears.
  • Cook the pears with water, sugar and wine.
  • Once the pears are softened remove them and cut them into halves and then into fan shapes.


  • Place the pears on a baking tray with some margarine and cook au gratin.
  • Plate up the drumsticks, pour the sauce over the top and serve together with the pears.
Nutritional information (1 portion)
Fiber 15.19 g
Saturates 13.8 g
Monounsaturated fatty acids 19.13 g
Polyunsaturated fatty acids 15.93 g
Cholesterol 349.89 mg
Calcium 187.06 mg
Iron 6.24 mg
Zinc 3.9 mg
Vitamin A 252.64 ug
Vitamin C 39.58 g
Folic acid 173.78 ug
Salt (Sodium) 1377.1 mg
Sugars 41.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.