Description
A quick and delightful French chicken stew filled with tender chicken, earthy mushrooms, and rich cream, capturing the essence of comfort cooking.
Ingredients
Scale
- 4 chicken drumsticks (~150g/5oz each)
- 4 chicken thighs, skin-on and bone-in (~250g/8oz each)
- 1 tsp kosher or cooking salt
- 1/2 tsp black pepper
- 4 tbsp (60g) unsalted butter
- 300g (10oz) white mushrooms, halved or quartered
- 2 medium brown onions, sliced
- 2 garlic cloves, minced
- 1 fresh bay leaf (or dried)
- 3 thyme sprigs (or 1/2 tsp dried thyme)
- 3 tbsp plain/all-purpose flour
- 1/2 cup white wine (preferably Chardonnay)
- 3 cups low-sodium chicken stock
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2/3 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Pat the chicken drumsticks and thighs dry with paper towels and season them generously with salt and pepper.
- In a large skillet over medium-high heat, melt the butter. Add chicken thighs, skin-side down, and brown them for about 4–5 minutes. Flip to brown the other side for an additional minute. Remove and set aside.
- In the same skillet, add the chicken drumsticks, browning them on three sides (approximately 2 minutes per side). Remove from the skillet.
- Add the white mushrooms and sliced onions to the skillet along with the bay leaf and thyme. Sauté for about 5 minutes until they soften and begin to caramelize.
- Stir in minced garlic for about 30 seconds, and then sprinkle in the flour, cooking for about a minute to eliminate the raw flour taste.
- Pour in the white wine, scraping up the brown bits from the bottom of the skillet with a wooden spoon. Add the chicken stock, and season with extra salt and pepper to taste.
- Return the browned chicken to the skillet, skin-side up. Cover and let it simmer on low heat for about 10 minutes.
- Uncover the skillet and simmer for an additional 20 minutes or until the chicken reaches an internal temperature of 167°F (75°C).
- Carefully remove the chicken once more, stir in the heavy cream, and bring to a gentle simmer. Adjust the seasoning if necessary.
- Place the chicken back into the sauce, and garnish with chopped parsley. Serve with mashed potatoes, rice, or pasta.
Notes
Choose high-quality chicken and organic vegetables when possible. You can easily make this dairy-free by substituting the heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg