Chicken and mushroom stew
Description
This can be made gluten free by substituting your preferred flour substitute. It can also be made dairy free by using your preferred vegetable oil instead of butter and eliminating the cream (trust me, it's still good!). I have also given starch options (egg noodles, garlic bread, parmesan polenta), but it doesn't need these things to hearty, delicious and filling. Note: Most of the cook time is the stew simmering.
Ingredients
Optional starches
Instructions
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Sprinkle chicken with salt and pepper. Heat a large Dutch oven to medium-high heat, adding 1 tbsp of butter to the pot after about 90 seconds. Add chicken thighs and brown on each side about 3-4 minutes till deep golden brown. Don't crowd the pot, so you might need to work in batches. It's ok if they don't fully cook through, they'll finish in the stew, the important thing is to get some good browning on each side. Remove from pan and set aside in a large bowl, reserve any juices that accumulate in the bowl. Once cool enough to handle, chop into about 1/2 inch cubes.
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While chicken is resting, reduce heat to medium. Add 2 tbsp of butter to pan, then add onions, mushrooms, carrot and celery. Cook until softened, but not browned, about 10 minutes, stir frequently. Keep heat to medium-low to ensure juices do not cook off, scarping bottom of pan frequently. Add a sprinkle of salt and minced garlic and cook till fragrant, about 30 -60 seconds. Remove from vegetables and juice pan and set aside with chicken. At this point pot should be fairly clean of any fond, vegetables, browned bits. Be sure to keep those with the bowl of chicken and vegetables.
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Add remaining butter and flour, cook until golden brown. Slowly add wine, whisking the whole time. Add the stock, chicken, cooked vegetables, thyme and cubed potatoes. Once at a simmer taste for seasoning. Add remaining salt and pepper. Add more if desired.
Let simmer for 30-60 minutes, this will also hold great on a low/warm burner for even longer, but just watch the pot. Taste and adjust salt and pepper if needed. off heat. Add cream if using. Ladle into bowls and top with a sprinkle of parsley.