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Servings:

Creamy Chicken Stew

Elevate your cooking repertoire with our timeless Creamy Chicken Stew—a classic every home cook should master. Featuring caramelized chicken, earthy mushrooms, and a delightful herby undertone, this satisfying dish is perfect for any day of the week. Serve over rice or pasta to turn an ordinary evening into an extraordinary culinary experience.

Total Time

1hr 20min

5.0

1 Rating

Author: Jack Lee at SideChef

Servings:

Ingredients

•

Chicken Drumsticks

•

Bone-In Chicken Thighs

•

3 Tbsp

All-Purpose Flour

•

2 Tbsp

Butter

•

2 Tbsp

Olive Oil

•

2 1/4 cups

Button Mushrooms , quartered

•

2 tsp

Italian Seasoning

•

Leek

•

5 cloves

Garlic

•

Carrot , roughly chopped

•

12 oz

Baby Potatoes

•

1/3 cup

Cognac

•

2 cups

Low-Sodium Chicken Stock

•

1/2 cup

Sour Cream

•

1 cup

Green Peas

•

1 stalk

Fresh Parsley

(optional)

•

Bay Leaf

•

as needed

Salt

•

1 tsp

Finely Ground Black Pepper

Cooking Instructions

Begin by coating the Chicken Drumsticks (4) and Bone-In Chicken Thighs (4) evenly with All-Purpose Flour (3 Tbsp) and season with Salt (as needed) .

In a large Dutch oven pot, heat the Butter (2 Tbsp) and Olive Oil (2 Tbsp) over medium-high heat until the butter is melted.

Add the chicken drumsticks and thighs to the pot and sear them until they are golden brown on all sides. Remove the chicken and set it aside.

Add the quartered Button Mushrooms (2 1/4 cups) and Italian Seasoning (2 tsp) with Salt (as needed) to the pot and cook for approximately 10 minutes until they release their moisture and start to brown.

Now, add the Garlic (5 cloves) , Leek (1) , and Carrot (1) to the pot. If needed, add a bit more butter and salt to help sweat the vegetables. Cook for 7-10 minutes until they begin to soften.

Pour in the Cognac (1/3 cup) to deglaze the pot and allow it to reduce, stirring occasionally.

Once the liquid is reduced, add the Low-Sodium Chicken Stock (2 cups) and Bay Leaf (1) . Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer. Allow to simmer with a lid ajar for the whole cooking process.

After 15 minutes of simmering, add the chicken and diced Baby Potatoes (12 oz) to the pot. This will ensure that the potatoes are intact in the final stew.

Let it continue to simmer for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

10.

Stir in the Sour Cream (1/2 cup) to achieve the desired creamy consistency.

11.

Just before serving, add the Green Peas (1 cup) and Finely Ground Black Pepper (1 tsp) . Allow the peas to cook for a few minutes until they are heated through.

12.

Remove the bay leaf, garnish the creamy chicken stew with Fresh Parsley (1 stalk) , and serve it piping hot. Accompany it with crusty bread for a delicious and hearty meal.

Author's Notes

Sour cream is used in this recipe instead of cream for its sour tang and thickening properties. Also, crème fraîche has a lower fat content which can be healthier.

Feel free to leave out the white wine for a non-alcoholic version of the dish. Just adjust for acidity at the end with cooking vinegar or lemons.

Italian seasoning is used in this recipe for convenience. Feel free to swap this out for your favorite herbs. Rosemary and thyme work brilliantly for this dish!

Keep the stew as leftovers for the perfect pie filling, just pop on a puff pastry and bake for a fulfilling pie experience!

Nutrition Per Serving

CALORIES

733

FAT

32.8 g

PROTEIN

63.1 g

CARBS

33.8 g