Tuesday, June 21, 2016

Rich Chicken Stew

Ingredients for 8 servings

¼ cup whipping cream
½ cup chopped fresh parsley
½ cup finely chopped shallots, (2 large)
½ cup water, divided
½ teaspoon freshly grated lemon zest
½ teaspoon salt
1 cup thinly sliced carrots, (1 large)
1 pound mushrooms, stems trimmed, caps wiped clean
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 ½ cups frozen green peas, rinsed under cold water to thaw
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
2 tablespoons cornstarch
2 tablespoons lemon juice
2 teaspoons extra-virgin olive oil
2 ¼-inch-thick lemon slices, (including peel), seeded
4 cups reduced-sodium chicken broth
Freshly ground pepper, to taste

Combine mushrooms, shallots, oil and ¼ 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 ½ 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 ¼ 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.

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