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–+ servings
Chicken Cream Stew

Chicken Cream Stew

Indulge in a comforting bowl of Chicken Cream Stew, a creamy French classic with tender chicken and earthy mushrooms. Perfect for cozy dinners!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 chicken breasts or boneless thighs
  • 200 g mushrooms, sliced
  • 2 carrots, peeled and sliced
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 40 g butter
  • 2 tablespoons all-purpose flour
  • 200 ml heavy cream
  • 1 egg yolk
  • 500 ml chicken broth
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 1 tablespoon lemon juice
  • to taste salt and pepper

Equipment

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

Method
 

  1. Prep your veggies: peel and slice the carrots, clean and slice the mushrooms, finely chop the onion, and mince the garlic.
  2. Cut the chicken into bite-sized pieces.
  3. In a large pot, melt half the butter over medium heat and add the chicken pieces to brown lightly on all sides.
  4. Remove the chicken and set aside.
  5. In the same pot, add the remaining butter and sauté onions, garlic, carrots, and mushrooms for about 5 minutes.
  6. Sprinkle flour over the vegetables and stir well; cook for 2 minutes.
  7. Gradually pour in the chicken broth while whisking to avoid lumps, and let the mixture thicken.
  8. Return the chicken to the pot and add the bouquet garni; cover and simmer for 25–30 minutes.
  9. In a small bowl, whisk together heavy cream, egg yolk, and lemon juice.
  10. Remove the pot from heat and stir the cream mixture into the stew without boiling.
  11. Taste and adjust seasoning with salt and pepper, remove the bouquet garni, and garnish with fresh parsley before serving.

Nutrition

Calories: 420kcalCarbohydrates: 12gProtein: 32gFat: 25gSaturated Fat: 12gCholesterol: 95mgSodium: 400mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

You can swap chicken breasts for thighs or use turkey. For a vegetarian alternative, use vegetable broth and replace heavy cream with coconut milk.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen (without cream) for up to 3 months.
Serve with crusty bread or boiled potatoes to soak up the creamy sauce. Enjoy your warm and comforting dish!
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