This stew was delicious and perfect for Fall rainy weather! I added about 1/4 cup of white cooking wine along with the broth, and cooked this in the dutch oven. Served with fresh homemade buns. Yum.
- 1 pound mushrooms, stems trimmed, caps wiped clean
- 1/2 cup finely chopped shallots, (2 large)
- 2 teaspoons extra-virgin olive oil
- 1/2 cup water, divided
- 4 cups reduced-sodium chicken broth
- 1 cup thinly sliced carrots, (1 large)
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
- 2 bay leaves
- 2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
- 2 1/4-inch-thick lemon slices, (including peel), seeded
- 1/2 teaspoon freshly grated lemon zest
- 2 tablespoons cornstarch
- 1/4 cup whipping cream
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/2 cups frozen green peas, rinsed under cold water to thaw
- 1/2 cup chopped fresh parsley
- Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add wine, broth, carrots, thyme and bay leaves; bring to a boil.
- Place chicken in the dutch oven and lay lemon slices on top. Cover and simmer over low heat until the chicken is very tender, about 45 mins (we cooked for ~ 2 hours due to poor timing with the buns, and it turned out fine).
- Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the dutch oven and cook over medium-high heat, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.
Recipe adapted from Eating Well (they have a crockpot version as well). Their picture looks way better than mine!