A delicious chicken stew with a creamy white mushroom sauce is an easy, low-carb dish for a busy family night. Brown chicken thighs and stir fry vegetables in one pot and let it simmer until the creamy white sauce thickens.
Serving Size: 4
Ingredients for Creamy Chicken Stew
- Chicken thighs, skin on, bone in, 1 Kg
- Sea salt, 1 teaspoon
- Ground black pepper, 1/2 teaspoon
- Unsalted butter, 3 Tablespoon
- Mushrooms, 8-10, sliced
- Onion, 1, sliced
- Carrot, 1/2, sliced
- Garlic, minced, 1 teaspoon
- Bay leaf, 1
- Dried thyme, 1/4 teaspoon
- White wine, 1/4 Cup
- Chicken stock, 1 Cup
- Heavy cream, 1/2 Cup
- Salt and pepper to taste
- Parsley, chopped, 1 Tablespoon for garnish
Instructions for Creamy Chicken Stew
1.Pat dry chicken thighs with paper towels. Season with salt and pepper.
2.In a large pot with a lid, melt butter and brown chicken each side. Set aside the chicken.
3.Stir fry mushroom and onion in the same pot until soft. Add sliced carrots, bay leaf, minced garlic, and dried thyme.
4.Add white wine and chicken stock and stir well.
5.Put the browned chicken thighs back to the pot and close the lid. Simmer it for ten minutes.
6.Open the lid and let the stew simmer for another 10 minutes or so until the chicken is fully cooked.
7.Add heavy cream and salt and pepper to your taste.
8.Sprinkle chopped parsley and serve.