Creamy Chicken Stew
★★★★☆
Ingredients
- 2 Tbsp vegetable oil (29.6 ml)
- 4 chicken drumsticks (1 pound)
- 3 boneless, skinless chicken breast halves (1 1/2 pounds), each cut into 4 pieces
- Kosher salt and freshly ground pepper
- 1/2-pound cremini mushrooms, quartered
- 1 large Yukon Gold potato (10 ounces), peeled and cut into 1/2-inch dice
- 1 large carrot, cut into 1/2-inch dice
- 1 medium onion, cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 Tbsp unsalted butter (14.8 ml)
- 1/4 cup all-purpose flour (59.1 ml)
- 1 cup dry white wine (237 ml)
- 2 cups chicken stock or low-sodium broth (473 ml)
- 4 thyme sprigs
- 1 bay leaf
- 1/2 cup heavy cream (118 ml)
- 1 Tbsp chopped fresh flat-leaf parsley (14.8 ml)
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until smoking. Add drumsticks and breasts in a single layer. Season with salt and pepper. Cook, turning once, until golden brown, about 7 minutes total. Transfer chicken to a plate. \n2. Add mushrooms to the skillet and cook until lightly browned, about 3 minutes. Transfer to a bowl.\n3. Add potato, carrot, onion, garlic, and butter to the skillet. Cook until lightly browned, about 4 minutes. Stir in flour.\n4. Pour in wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add chicken stock, thyme, bay leaf, and the chicken with any accumulated juices. Bring to a boil. \n5. Reduce heat to medium-low. Cover and simmer until potatoes and carrots are tender and drumsticks are cooked through, about 15 minutes. Discard the bay leaf and thyme. \n6. Stir in heavy cream and reserved mushrooms. Season with salt and pepper. Sprinkle with parsley and serve.
Wine Pairing: Fruity White (Chardonnay) — Chardonnay