French · Dinner
Chicken and Mushroom Stew
Braised chicken thigh simmered with mushrooms, shallots, and white wine in a cream-finished sauce, thickened lightly with flour and brightened with thyme and Dijon mustard. This rustic French stew relies on slow reduction for a rich, savory finish, served with crusty bread or mashed potato.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
542Calories
42.8gProtein
33.6gFat
14.2gCarbs
3.1gSugar
1.6gFiber
780mgSodium
268mgChol
15.9gSat Fat
870mgPotassium
85mgCalcium
3.1mgIron
1.1mcgVitamin B12
6.5mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper; slice the mushrooms and shallot, mince the garlic, and chop the parsley.
2
Sear
Heat the olive oil and half the butter in a heavy pot over medium-high heat. Sear the chicken skin-side down for 5 minutes until golden, then flip and sear 2 minutes more; remove and set aside.
3
Sauté
Add the remaining butter to the pot over medium heat. Sauté the mushrooms and shallot for 5 minutes until golden and their liquid releases.
4
Deglaze
Stir in the garlic, cook 30 seconds until fragrant. Pour in the white wine and scrape the base over medium-high heat for 2 minutes until reduced by half.
5
Simmer
Return the chicken to the pot with the stock, thyme, and bay leaf. Cover partially and simmer over medium-low heat for 25 minutes until the chicken is cooked through and tender.
6
Finish
Whisk the cornstarch with 1 tablespoon cold water until smooth, stir into the pot, and simmer 2 minutes until thickened. Stir in the cream and Dijon mustard, simmer 2 minutes, taste and adjust seasoning.
7
Plate
Spoon the chicken and sauce into a shallow bowl and scatter with parsley. Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 7 oz200g cremini mushroom
- 22 shallot
- 4 cloves4 cloves garlic
- 1 cup240ml dry white wine
- 1 cup240ml chicken stock
- 1/2 cup120ml heavy cream
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp Dijon mustard
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
