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Rich Chicken Stew

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  5 Hours 15 Minutes
  8 servings, generous 3/4 cup each
A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.
1 pound  mushrooms, stems trimmed, caps wiped clean
1/2 cup  finely chopped shallots (2 large)
2 teaspoons  extra-virgin olive oil
1/2 cup  water, divided
4 cups  reduced-sodium chicken broth
1 cup  thinly sliced carrots (1 large)
1 teaspoon  fresh thyme leaves or 1/2 teaspoon dried
2   bay leaves
2 pounds  boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
2   1/4-inch-thick lemon slices  (including peel), seeded
1/2 teaspoon  freshly grated lemon zest
2 tablespoons  cornstarch
1/4 cup  whipping cream
2 tablespoons  lemon juice
1/2 teaspoon  salt
Freshly ground pepper to taste
1 1/2 cups  frozen green peas, rinsed under cold water to thaw
1/2 cup  chopped fresh parsley
Rich Chicken Stew Recipe at
Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley. Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slow Cooker Recipes: Stews & One Dish Meals
 Chicken In Every Pot
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Nutrition Facts per Serving
Yield:   8 servings, generous 3/4 cup each
Calories: 270
Fat. Total: 12g
Protein: 26g
Carbohydrates, Total: 13g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 86mg
Sodium: 329mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Lisa, OH Reviewed: 06/08/2009
Rich and Delicious
This is a lovely stew--just like a pot pie, but without the calories! The lemon is subtle but present, and the stock is rich enough with just 1/4 cup of heavy cream.
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