- Double Bonus
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
- Two 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 frounceen green peas, rinsed under cold water to thaw
- 1/2 cup chopped fresh parsley
Combine the 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, 3-4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8-10 minutes. Add the broth, carrots, thyme and bay leaves; bring to a boil.
Place the chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn the heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2- 4 hours.
With a slotted spoon, transfer the chicken and vegetables to a bowl; discard the bay leaves and lemon slices. Skim the fat and pour the juices into a large saucepan; add the lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15-20 minutes.
Mix the cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add the 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 the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
270 calories; 12g total fat; 4g total saturated fat; 86mg cholesterol; 329mg sodium; 13g carbohydrates; 2g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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