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–+ servings
Chicken Cream Stew

Chicken Cream Stew

Indulge in a creamy and comforting Chicken Cream Stew recipe. Perfect for cozy family dinners or impressing guests with minimal effort. Try it today!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces chicken breasts or boneless thighs
  • 200 g button mushrooms
  • 2 pieces carrots
  • 1 pieces onion
  • 1 clove garlic
  • 40 g butter
  • 2 tablespoons all-purpose flour
  • 200 ml thick cream
  • 1 yolk egg yolk
  • 500 ml chicken stock
  • 1 piece bouquet garni bay leaf, thyme, parsley
  • 1 tablespoon lemon juice
  • q.s. salt and pepper to taste
  • q.s. fresh parsley for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Whisk
  • Wooden spoon

Method
 

  1. Peel and slice the carrots into rounds, clean and slice the mushrooms, and chop the onion and garlic; cut the chicken into bite-sized pieces.
  2. In a large pot, melt 20g of butter over medium heat; add chicken pieces and cook until lightly golden; set aside.
  3. In the same pot, add the remaining butter and toss in onions, garlic, carrots, and mushrooms; cook for about 5 minutes until softened.
  4. Sprinkle flour over the veggies and stir; cook for 2 minutes and gradually pour in chicken stock while stirring to avoid lumps; add the bouquet garni.
  5. Return chicken to the pot and simmer gently for 25-30 minutes.
  6. In a small bowl, whisk together cream, egg yolk, and lemon juice; remove the pot from heat, then stir in the mixture without boiling.
  7. Adjust seasoning with salt and pepper, remove bouquet garni, garnish with fresh parsley, and serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 32gFat: 28gSaturated Fat: 16gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 10mg

Notes

Feel free to customize the recipe with different vegetables or herbs based on what you have on hand. For extra flavor, consider deglazing the pot with a splash of white wine after sautéing the veggies. This stew stores well in the fridge for up to 3 days or can be frozen in portions for up to 3 months. Just reheat gently!
Tried this recipe?Let us know how it was!