Creamy French Chicken Stew
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
255 kcal
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Course
Main Course
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Cuisine
French
Creamy French Chicken Stew
Description
This stew starts by browning bite-sized chicken pieces in olive oil and butter, then set aside. The same pan caramelizes finely diced carrot, celery, onion, and fresh thyme, laying a flavor foundation. Mushrooms are added next, cooking until they release their juices and begin to brown.
Flour is sprinkled over the vegetables to create a roux base that thickens the sauce when chicken broth is added gradually. The browned chicken returns to the pan as the mixture simmers and thickens, integrating the flavors. Heavy cream is stirred in near the end, adding richness and a smooth mouthfeel.
Seasoned with salt, pepper, and fresh thyme or parsley for garnish, this stew offers a hearty and creamy option for cooler days. It can be served with bread or over rice to soak up the sauce.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon (1/2 oz) butter unsalted
- 1 1/2 pounds chicken breast cut into bite-sized cubes, boneless, skinless
- 2 medium (2 cups) carrot peeled and finely diced
- 2 small stalks (1 cup) celery finely diced
- 1 small (1 cup) onion finely diced
- 2 teaspoons thyme fresh leaves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 8 ounces (3 cups) white mushrooms finely sliced, or cremini mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken broth canned or homemade chicken stock
- 1/4 cup heavy cream
- thyme for serving, or fresh parsley
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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