Total time 60-90 minutes. Serves 4.
SHOPPING LIST:
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- Chicken breasts, drumsticks, thighs
- Mushrooms
- Russet or Yukon Gold potatoes
- Carrots
- Onion
- Garlic
- Dry white wine
- Chicken stock
- Bay leaf
- Thyme
- Heavy cream
- Flat-leaf parsley
- Sweet paprika (for color)
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1
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On stove top, bring large skillet (or pot) to medium-high heat, then brown chicken pieces—about 5 minutes on each side. Remove pieces and set aside.
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- 1-2 tablespoons canola or other heat-tolerant oil
- 4 chicken breasts AND/OR 4 chicken thighs or drumsticks (see above) Total chicken weight 1-2 pounds
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2
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In same skillet/pot, add and cook 3-5 minutes until lightly browned.
Then remove and set aside.
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- 5-10 medium mushrooms, cut to bite-size
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3
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In same skillet/pot, add and cook 5-7 minutes. Stir often.
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- 4-5 medium russet or Yukon Gold potatoes, peeled and coarsely diced
- 2-3 medium carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 2-3 cloves garlic, minced or chopped
- 1-2 tablespoons unsalted butter
- Salt and fresh ground pepper
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4
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Stir in
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- 4-5 tablespoons all-purpose flour
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5
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After flour is combined, stir in
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- 1 cup (8 oz) dry white wine
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6
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Stir in, bring to boil, then lower heat and cook gently—covered—20-40 minutes or until vegetables are tender
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- browned chicken from above
- about 2 cups (16 oz) chicken stock
- 1 bay leaf
- 1/2 tsp dry thyme leaves or fresh equivalent
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7
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Discard bay leaf. Then stir in, adjust seasonings, and let rest 2-3 minutes
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- Mushrooms with any juices, from above
- 1/2 cup (4 oz) heavy cream
- Optional: spoonful or more sour cream
- Small palmful fresh flat-leaf parsley, chopped
- Sprinkling mild (sweet) paprika
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Serving
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- Sprinkle servings with chopped fresh flat-leaf parsley
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© 2002-2012 All rights reserved.
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www.cybershingle.com/recipes/
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Chicken. Chicken breasts are fine (and quick); thighs and drumsticks make a more flavorful stew. Trim excess fat from breasts, flatten to even half-inch thickness by pounding either with a meat tenderizer or rolling pin, then cut into bite-size pieces or strips. Remove skin from thighs and drumsticks. Season with salt and pepper. Brown chicken pieces without crowding, in batches if necessary.
