Introduction
When it comes to comfort food, few dishes can rival a creamy chicken stew. This recipe combines tender chicken drumsticks and thighs with a medley of earthy mushrooms, aromatic herbs, and a luscious cream sauce. It’s perfect for cozy dinners and pairs wonderfully with mashed potatoes or your favorite pasta. Let’s delve into the ingredients needed to create this flavorful dish.
Detailed Ingredients with measures
Chicken
4 chicken drumsticks (~150g/5oz each)
4 chicken thighs, skin-on and bone-in (~250g/8oz each)
1 tsp salt (cooking / kosher salt)
1/2 tsp black pepper
4 tbsp / 60g unsalted butter
Stew Ingredients
300g / 10oz white mushrooms, halved if small, or cut in 4 to 6 if large
2 medium brown onions, sliced 0.6cm (1/2in) wide
2 garlic cloves, finely minced
1 bay leaf, fresh (sub dried)
3 thyme sprigs (or 1/2 tsp dried thyme)
3 tbsp flour, plain / all-purpose
1/2 cup white wine, preferably chardonnay
3 cups chicken stock, low sodium (preferably homemade!)
1/4 tsp salt (cooking / kosher salt)
1/4 tsp black pepper
2 tbsp parsley, chopped
2/3 cup thickened/heavy cream
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 4
Detailed Directions and Instructions
Season chicken
Pat the chicken dry using paper towels. Sprinkle an even layer of salt and black pepper over the surface of the chicken pieces.
Brown thighs
In a large skillet or heavy-based pot, melt 4 tablespoons (60g) of unsalted butter over medium-high heat. Add the chicken thighs skin side down, allowing them to cook for 4 to 5 minutes until they are golden brown. Flip the thighs and cook for an additional minute, then transfer them to a plate.
Brown drumsticks
Next, add the chicken drumsticks to the skillet. Brown them on three sides, spending about 2 minutes on each side. Once browned, remove them from the skillet and set aside.
Sauté mushrooms and onion
In the same skillet, add the halved or quartered mushrooms, sliced onions, bay leaf, and thyme. Sauté these ingredients for 5 minutes until the mushrooms are lightly golden.
Garlic and flour
Add the minced garlic to the skillet and stir for about 30 seconds until fragrant. Then, sprinkle 3 tablespoons of flour over the mixture and cook for 1 minute, stirring frequently.
Wine and chicken stock
Pour in 1/2 cup of white wine and 3 cups of low sodium chicken stock. Add an additional 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir the mixture well, scraping the bottom of the pot to incorporate any browned residue into the sauce.
Return chicken to sauce
Place the chicken pieces back into the skillet with the skin side facing up, ensuring they are submerged in the sauce.
Simmer covered 10 minutes
Bring the mixture to a simmer, adjusting the heat to maintain a gentle bubbling (medium-low heat is recommended). Cover the skillet with a lid and let it simmer for 10 minutes.
Uncover 20 minutes
After 10 minutes, remove the lid and continue simmering for an additional 20 minutes. The chicken should reach an internal temperature of 75°C/167°F or slightly higher.
Creamy sauce
Transfer the chicken to a plate. Stir 2/3 cup of thickened/heavy cream into the sauce. Once it starts to simmer, taste the sauce and adjust the salt if necessary.
Serve!
Return the chicken to the sauce before removing it from the stove. Sprinkle with 2 tablespoons of chopped parsley and serve. This dish is traditionally paired with mashed potatoes or rice, and it also works well with short pasta like penne, ziti, or macaroni.
Notes
1. Chicken – It’s crucial to use skin-on, bone-in pieces to prevent them from overcooking and drying out. If you prefer boneless chicken breast, brown it as directed, then simmer the sauce for 15 minutes without a lid to reduce. Add the breast and cover, simmering for 6 minutes or until it reaches an internal temperature of 65°C/149°F. For boneless thighs, follow the same method, but ensure they reach 75°C/167°F.
2. Wine – Any dry white wine works well, although a Chardonnay is preferred for its flavor. Avoid sweet or excessively woody wines. For a non-alcoholic substitute, use more chicken stock.
3. Recipe source – This recipe is inspired by a classic French dish developed with the assistance of Chef Jean-Baptiste Alexandré.
Cook techniques
Drying Chicken
Pat the chicken dry with paper towels to remove excess moisture, which helps achieve a better sear.
Browning Chicken
Melt butter over medium-high heat and cook chicken thighs skin-side down for 4 to 5 minutes until golden, then turn to brown the other side.
Sautéing Ingredients
Add mushrooms, onions, bay leaves, and thyme to the skillet, cooking until the mushrooms are lightly golden, about 5 minutes.
Building Flavor
Add minced garlic and cook for 30 seconds, then incorporate flour and cook for 1 minute to build a roux for the sauce.
Deglazing the Pan
Pour in white wine and chicken stock, scraping the base of the pot to dissolve the fond, enhancing the sauce’s flavor.
Simmering Chicken
Return chicken to the sauce and simmer covered for 10 minutes, and then uncovered for an additional 20 minutes to ensure it’s fully cooked.
Creating a Creamy Sauce
Remove chicken, add heavy cream, and bring the sauce to a simmer, adjusting seasoning to taste before serving with the chicken.
FAQ
Can I use boneless chicken in this recipe?
Yes, but adjust the cooking times. For boneless breast, brown, then simmer with the lid off for 15 minutes before adding the breast for 6 minutes until cooked.
What type of wine should I use?
A dry white wine, preferably Chardonnay, is recommended for flavor. Avoid sweet or overly woody wines.
Can I substitute the wine for a non-alcoholic option?
Yes, you can replace the wine with additional chicken stock.
What can I serve with this dish?
It is traditionally served over mashed potatoes or rice, and also goes well with short pasta like penne, ziti, or macaroni.
How do I know when the chicken is fully cooked?
Check that the internal temperature reaches 75°C/167°F for thighs and drumsticks; boneless breast should reach 65°C/149°F.
Conclusion
This creamy chicken stew with mushrooms and white wine is a comforting and flavorful dish that can easily become a family favorite. The combination of tender chicken, sautéed mushrooms, and rich cream creates a delicious sauce that complements various side dishes like mashed potatoes or pasta.
Chicken and Mushroom Risotto
Cook Arborio rice slowly with chicken stock, adding sautéed chicken and mushrooms for a creamy risotto.
Chicken Pot Pie
Use the chicken stew filling to create a hearty pot pie topped with a flaky pastry crust.
Chicken Tetrazzini
Combine cooked chicken and mushrooms with pasta, cream, and cheese, then bake until golden.
Chicken and Vegetable Casserole
Layer seasoned chicken, mushrooms, and your choice of vegetables in a baking dish, topped with a creamy sauce.
White Wine Garlic Chicken
Sauté chicken thighs in garlic and white wine for a simple yet elegant dish, served with a fresh salad.
