This easy yet satisfying stew is a variation of a French “blanquette,” traditionally made with veal. The cream and butter are lightened up here, but it’s still a rich, flavorful meal best served in cooler months when the fragrance from the pot on the stove makes for a warm and cozy welcome.
Ingredients:
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1 pound button mushrooms, trimmed and quartered
- 1 medium onion, diced
- 2 cups low sodium chicken broth
- 2 large carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 3 pounds boneless, skinless chicken thighs, trimmed and cut into 1- to 2-inch chunks
- 2 tablespoons flour
- 2/3 cup heavy cream
- 1 tablespoon lemon juice
- Salt and ground white pepper, to taste
- Pinch of cayenne
- 1/4 cup chopped parsley
- Cooked white or brown rice, for serving
Directions:
In a large Dutch oven, heat the butter and oil over medium-high heat. Stir in the mushrooms and onion and cook, stirring frequently, until the onion is translucent and the mushrooms have released their liquid and are almost starting to brown, about 6 minutes. Add the broth, carrots, celery, thyme and bay leaves and bring to a boil.
Add the chicken, reduce heat to simmer, and cover the pot. Simmer gently for 45 minutes or until the chicken is very tender.
In a small bowl, whisk the flour with 1/4 cup of the broth to make a slurry. Add the slurry to the stew and cook, stirring, until the broth has thickened. Add the cream and lemon juice and bring up to a boil. Season with salt, white pepper, and a pinch of cayenne. Serve garnished with parsley over rice.
* Slow cooker method: Make recipe through bringing the vegetables and broth to a boil, increasing the chicken stock to 4 cups. Add chicken and the vegetable mixture to a 6-quart slow cooker. Turn the heat to high and cook until the chicken is tender about 4 to 5 hours. Using a slotted spoon, set the chicken and vegetables aside. Pour the liquid into a large saucepan, bring to a boil and reduce down to 2 cups, about 20 minutes. Add the chicken and vegetables to the pot and continue on from the slurry step onward.
