There’s something incredibly comforting about a well-made stew, and when it involves tender chicken, earthy mushrooms, and a rich, creamy sauce, it becomes more than just a meal—it’s an experience. This Creamy Chicken and Mushroom Stew is the perfect dish for those who crave warmth and depth in their food, combining the hearty flavors of chicken and mushrooms with the luxurious texture of a cream-based sauce. This recipe is designed to satisfy, whether served over rice, pasta, or with a side of crusty bread.
History of the Dish
Stews have been a part of culinary traditions around the world for centuries, celebrated for their ability to bring out the best in simple ingredients through slow, gentle cooking. This particular stew, which pairs chicken and mushrooms, draws inspiration from European cuisine, where both ingredients are staples. The addition of cream and egg yolks to enrich the sauce is reminiscent of French cooking techniques, known for their emphasis on creating depth of flavor and rich textures.
Ingredients
- Chicken thighs: 2 lb (900 g), boneless and skinless, cut into bite-sized pieces
- Butter: 3.5 oz (100 g)
- Mushrooms: 10.5 oz (300 g), sliced
- Bell pepper: 1 pc, diced
- Onion: 1 pc, finely chopped
- Flour: 3 tbsp
- Milk: 1 cup (240 ml)
- Chicken stock or water: 2 cups (480 ml)
- Egg yolk: 3 pcs
- Heavy cream: 1 cup (240 ml)
- Salt: 1.5 tsp
- Black pepper: 1/2 tsp
- Paprika: 1 tsp
- Sour cream: 1 cup (240 ml)
- Parsley: 1 oz (28 g), chopped
Instructions
1. Prepare the Chicken
Begin by melting half of the butter (1.75 oz/50 g) in a large skillet or pot over medium heat. Once the butter has melted and is slightly bubbling, add the chicken thighs. Season them generously with salt, black pepper, and paprika. Cook the chicken until it is browned on all sides, a process that should take about 5-7 minutes. This step is crucial as it seals in the juices and flavors of the chicken. Once browned, remove the chicken from the skillet and set it aside, keeping it warm.
2. Cook the Vegetables
Using the same skillet, melt the remaining butter (1.75 oz/50 g). Add the chopped onions and diced bell pepper to the skillet, sautéing them until they become soft and translucent, which should take about 5 minutes. These vegetables form the aromatic base of the stew, providing sweetness and depth.
Next, add the sliced mushrooms to the skillet. Cook them until they release their moisture and start to brown, which should take another 5-7 minutes. The mushrooms will absorb the flavors of the butter and onions, enhancing the overall taste of the stew.
3. Make the Sauce
To create the creamy base of the stew, start by sprinkling flour (3 tbsp) over the cooked vegetables. Stir the flour well to ensure it coats the vegetables evenly. This step helps thicken the sauce, giving it a luscious texture.
Gradually pour in the milk (1 cup/240 ml) while stirring continuously to prevent lumps from forming. Once the milk is fully incorporated, add the chicken stock or water (2 cups/480 ml). Bring the mixture to a simmer, stirring constantly until the sauce thickens, which should take about 3-5 minutes. This creamy sauce will envelop the chicken and mushrooms, binding all the flavors together.
4. Combine and Simmer
Return the browned chicken to the skillet, stirring it into the sauce. Lower the heat to a gentle simmer, cover the skillet, and let the stew cook for 15-20 minutes. This slow simmer allows the chicken to become tender and infuses the sauce with the flavors of the chicken and vegetables. The result is a cohesive, deeply flavorful stew that’s both comforting and satisfying.
5. Enrich the Sauce
In a small bowl, whisk together the egg yolks (3 pcs), heavy cream (1 cup/240 ml), and sour cream (1 cup/240 ml) until smooth. This mixture will enrich the sauce, giving it a velvety texture and a luxurious finish.
Slowly stir this mixture into the simmering stew, being careful to add it gradually and stir continuously to prevent the eggs from curdling. Continue stirring for 2-3 minutes until the sauce thickens further and becomes rich and creamy.
6. Finish and Serve
Finally, stir in the chopped parsley (1 oz/28 g), which will add a fresh, herbaceous note to the stew. Taste the stew and adjust the seasoning as needed, adding more salt or pepper if desired.
Serve the Creamy Chicken and Mushroom Stew hot, garnished with additional parsley if you like. This dish pairs wonderfully with a variety of sides, such as rice, pasta, or even a simple crusty bread to soak up the rich, creamy sauce.
Nutrition Information
- Servings: 4
- Calories: Approximately 620 kcal per serving
- Protein: 35g
- Fat: 48g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 6g
This Creamy Chicken and Mushroom Stew not only satisfies your taste buds but also offers a balanced meal, rich in protein and healthy fats. Whether enjoyed as a comforting weeknight dinner or a special weekend treat, this recipe is sure to become a staple in your culinary repertoire.