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    Rich Chicken Stew

    High Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeFrenchChickenDinner
    Rich Chicken Stew
    High Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeFrenchChickenDinner
    about 6 cups
    Active time: 40 minutes
    Total time: 4 hours 30 minutes

    Description

    A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

    Directions

    1. 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 broth, carrots, thyme and bay leaves; bring to a boil.
    2. Place chicken in a 5- to 6-quart slow cooker (or see Simmered Stew variation, below). Lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
    3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
    4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice and stir until the sauce comes to a boil. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.

    Tips

    • To make ahead: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat; just before serving, stir in peas and parsley.
    • Simmered Stew Variation (1 1/2 hours total): In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Stir in cornstarch mixture (see Step 4), cream, peas and parsley. Increase heat to medium-high and bring to a boil, stirring often. Add lemon juice and salt.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories319 cal
    • Total Fat14.6 g
    • Saturated Fat4.9 g
    • Cholesterol99 mg
    • Sodium701 mg
    • Carbohydrate Total16.5 g
    • Protein31.2 g
    • Phosphorus316 mg
    • Potassium857 mg
    • Fiber3 g
    • Calcium61 mg

    Ingredients

    • 1 pound mushrooms, stems trimmed, caps wiped clean
    • ½ cup finely chopped shallots, (about 2 large)
    • 2 teaspoons extra-virgin olive oil
    • ½ cup water, divided
    • 4 cups reduced-sodium chicken broth
    • 1 cup thinly sliced carrots
    • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
    • 2 bay leaves
    • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
    • ½ teaspoon freshly grated lemon zest
    • 2 1/4-inch-thick lemon slices (including peel), seeded
    • 2 tablespoons cornstarch
    • ¼ cup whipping cream
    • 2 tablespoons lemon juice
    • ½ teaspoon salt
    • Freshly ground pepper, to taste
    • 1½ cups frozen green peas, thawed
    • ½ cup chopped fresh parsley

    Ingredients

    • 1 pound mushrooms, stems trimmed, caps wiped clean
    • ½ cup finely chopped shallots, (about 2 large)
    • 2 teaspoons extra-virgin olive oil
    • ½ cup water, divided
    • 4 cups reduced-sodium chicken broth
    • 1 cup thinly sliced carrots
    • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
    • 2 bay leaves
    • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
    • ½ teaspoon freshly grated lemon zest
    • 2 1/4-inch-thick lemon slices (including peel), seeded
    • 2 tablespoons cornstarch
    • ¼ cup whipping cream
    • 2 tablespoons lemon juice
    • ½ teaspoon salt
    • Freshly ground pepper, to taste
    • 1½ cups frozen green peas, thawed
    • ½ cup chopped fresh parsley

    Description

    A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

    Directions

    1. 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 broth, carrots, thyme and bay leaves; bring to a boil.
    2. Place chicken in a 5- to 6-quart slow cooker (or see Simmered Stew variation, below). Lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
    3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
    4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice and stir until the sauce comes to a boil. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.

    Tips

    • To make ahead: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat; just before serving, stir in peas and parsley.
    • Simmered Stew Variation (1 1/2 hours total): In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Stir in cornstarch mixture (see Step 4), cream, peas and parsley. Increase heat to medium-high and bring to a boil, stirring often. Add lemon juice and salt.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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