Creamy French Chicken Stew

Name: Creamy French Chicken Stew
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon (1/2 oz) unsalted butter; 1 1/2 pounds boneless, skinless chicken breasts; 2 medium (2 cups) carrots; 2 small stalks (1 cup) celery; 1 small (1 cup) onion; 2 teaspoons fresh thyme leaves; Kosher salt and freshly ground black pepper; 8 ounces (3 cups) white or cremini mushrooms; 1/4 cup all-purpose flour; 2 cups canned chicken broth or homemade chicken stock; 1/4 cup heavy cream; Fresh thyme or fresh parsley

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4.7

87 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
6 servings
Calories
255 kcal
Course
Main Course
Cuisine
French

Creamy French Chicken Stew

Iris Warren

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This version of blanquette is slightly simplified in that it doesn’t involve making a roux but it’s no less flavourful. Serve this with plain boiled rice and garnish with fresh thyme leaves and parsley for a simple, comforting meal that comes together quickly, even on a weeknight.

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Ingredients

Servings

1 tablespoon olive oil
1 tablespoon (1/2 oz) unsalted butter
1 1/2 pounds boneless, skinless chicken breasts cut into bite-sized cubes
2 medium (2 cups) carrots peeled and finely diced
2 small stalks (1 cup) celery finely diced
1 small (1 cup) onion finely diced
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
8 ounces (3 cups) white or cremini mushrooms finely sliced
1/4 cup all-purpose flour
2 cups canned chicken broth or homemade chicken stock
1/4 cup heavy cream
Fresh thyme or fresh parsley for serving

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Instructions

In a large, deep heavy skillet over medium-high heat, warm the oil and butter.
Add the chicken and cook, stirring occasionally, until it just starts to brown on the outside, 6 to 8 minutes.
Using a slotted spoon, transfer the chicken to a plate.
Add the carrot, celery and onion to the skillet along with the fresh thyme, a big pinch of salt and a few grinds of black pepper. Cook over medium heat until the vegetables just start to soften, 4 to 7 minutes.
Toss in the mushrooms and cook until they start to brown and release their juices, 4 to 6 minutes.
Sprinkle the flour over the vegetables and stir until completely coated.
Pour in 1 cup of stock and cook until the liquid starts to thicken, about 15 seconds.
Return the chicken back to the skillet, then pour in the rest of the stock and increase the heat to high. Bring the mixture to a boil.
Once the mixture is bubbling, reduce the heat to medium-low and simmer until the liquid has reduced and thickened, 10 to 15 minutes. It should look like a slightly watery stew at this point.
Reduce the heat to low and add the cream. Stir through and cook over low heat until desired sauce consistency is reached.
Season to taste with salt and pepper and sprinkle with fresh herbs to serve.

Nutrition Information

Show Details

Serving 1portion Calories 255kcal (13%) Carbohydrates 10g (3%) Protein 28g (56%) Fat 11g (17%) Saturated Fat 5g (25%) Monounsaturated Fat 4g Trans Fat 1g Cholesterol 91mg (30%) Sodium 177mg (7%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 255 kcal

% Daily Value*

Serving	1portion
Calories	255kcal	13%
Carbohydrates	10g	3%
Protein	28g	56%
Fat	11g	17%
Saturated Fat	5g	25%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	91mg	30%
Sodium	177mg	7%
Fiber	1g	4%
Sugar	2g	4%