Creamy Chicken Stew
Recipe - Shakopee
Creamy Chicken Stew
Prep Time25 Minutes
Servings6
Cook Time35 Minutes
Ingredients
4 tbsp butter
2 lbs boneless, skinless chicken thighs, quartered
1½ tsp salt
1 tsp pepper
½ lb white mushrooms, quartered
2 cups ½-inch diced onion
1½ cups Yukon Gold potatoes, peeled, ½-inch dice
1½ cups carrot, peeled, ½-inch dice
2 garlic cloves, finely chopped
¼ cup all-purpose flour
1 cup dry white wine
1½ cups chicken broth
½ cup Kemp’s Heavy Whipping Cream
1 tbsp chopped fresh flat-leaf parsley leaves
Directions
- In 5-quart Dutch oven, melt butter over medium-high. Season chicken with salt and pepper. Cook in two batches, 4–6 minutes each, turning once, until golden brown; transfer to a large bowl and keep warm.
- Add mushrooms to drippings and cook over medium 5–7 minutes, until brown and juices are released. Transfer to bowl with chicken. Cover and keep warm.
- Add onion, potatoes, and carrot to pan; cook4–6 minutes, or until the vegetables are tender and browned on edges. Stir in garlic and cook 30 seconds. Stir in flour and cook 1 minute longer.
- Pour in wine and bring to a simmer, scraping up browned bits from bottom of the pan; cook until liquid is evaporated. Stir in broth, chicken, mushrooms, and juices; bring to a boil, stirring often. Cover and simmer, 10–12 minutes, until chicken is cooked through.
- Stir in Kemp’s Heavy Whipping Cream and return just to a simmer. Sprinkle with parsley to serve.
25 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Directions
- In 5-quart Dutch oven, melt butter over medium-high. Season chicken with salt and pepper. Cook in two batches, 4–6 minutes each, turning once, until golden brown; transfer to a large bowl and keep warm.
- Add mushrooms to drippings and cook over medium 5–7 minutes, until brown and juices are released. Transfer to bowl with chicken. Cover and keep warm.
- Add onion, potatoes, and carrot to pan; cook4–6 minutes, or until the vegetables are tender and browned on edges. Stir in garlic and cook 30 seconds. Stir in flour and cook 1 minute longer.
- Pour in wine and bring to a simmer, scraping up browned bits from bottom of the pan; cook until liquid is evaporated. Stir in broth, chicken, mushrooms, and juices; bring to a boil, stirring often. Cover and simmer, 10–12 minutes, until chicken is cooked through.
- Stir in Kemp’s Heavy Whipping Cream and return just to a simmer. Sprinkle with parsley to serve.
