French · Dinner
Country Chicken Stew (Low-Calorie)
A French country stew of chicken thigh braised with carrot, celery, onion, and mushroom in light white wine and stock, finished with crème fraîche instead of heavy cream. Served alongside boiled potato with fresh parsley.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
392Calories
38.4gProtein
15.8gFat
20.1gCarbs
5.8gSugar
3.4gFiber
520mgSodium
205mgChol
5.9gSat Fat
1250mgPotassium
75mgCalcium
2.9mgIron
0.7mcgVitamin B12
22mgVitamin C
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim chicken thigh of visible fat and cut into 1.5-inch chunks; dice the onion, slice the carrot, celery, and mushroom; mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear chicken chunks 3–4 minutes per side until golden, then remove to a plate.
3
Sweat
Lower heat to medium, add onion, carrot, and celery, and sweat 5 minutes until onion turns translucent.
4
Simmer
Return chicken to pot with mushroom, garlic, wine, stock, thyme, and bay leaf. Simmer covered over medium-low heat 20 minutes until chicken is fork-tender.
5
Finish
Remove from heat. Stir in crème fraîche and mustard until sauce is pale and glossy. Discard bay leaf; season to taste.
6
Plate
Spoon stew into a bowl beside boiled potato. Scatter fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh, trimmed of visible fat
- 2 tsp2 tsp olive oil
- 11 onion
- 11 carrot
- 22 celery stalk
- 5.2 oz150g mushroom
- 2 clove2 clove garlic
- 1/2 cup120ml dry white wine
- 1 1/2 cup360ml chicken stock, low-sodium
- 2 tbsp2 tbsp crème fraîche
- 2 tsp2 tsp Dijon mustard
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- salt and black pepper to taste
- 2 tbsp2 tbsp parsley, fresh
- 7 oz200g potato, peeled and boiled, for serving
