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Soup is my passion. 



A Cooking Adventure with Thom

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Creamy Chicken Stew With Mushrooms And Potatoes

Servings: 6



I do want to leave you with this great chicken dish that I came up the other day when we were to tired to do anything but stay at home and vegetate.  This was a spur of the moment, so my suggestion is that during the making of this dish, taste, taste and taste again to make sure you are not lacking of flavor, because the measurements Im giving you here is to my best recollection in how it went down on my stove.



Pat the chicken dry and season with salt and pepper all over.4 chicken thighs
4 tablespoons of butter
1 2 tablespoons of olive oil
1 onion, sliced
2 garlic cloves, chopped
1 cup of mushrooms sliced (your choice, I had baby bella)
1 tablespoon of fresh rosemary, chopped
cup white wine
heavy cream
2 tablespoon of strong mustard (like Dijon)
1-3 teaspoon of Worcestershire sauce
cup of chicken stock (if needed)
1-2 potatoes washed, peeled and cut into small cubes
salt and pepper to taste
Pat the chicken dry and season with salt and pepper all over.

Cooking Method

In a skillet over medium-high heat, melt the butter and olive oil, slip in the chicken pieces and cook until brown on all sides (watch the butter, if you see it burning, adjust the heat, or if you dare, add a bit more, if the pan is drying out, add a bit more olive oil).  Transfer the chicken to a bowl.

Lower the heat to medium; toss the onions and garlic and season lightly with salt and pepper.  Cook, stirring, just until they soften, about 2 minutes or so.  Add the mushrooms and turn up the heat to medium high, again season with salt and pepper and stirred around.  Add the rosemary and keep tossing them around.  You want the mushrooms to dry a bit during the cooking about 3 minutes or so. (Again, keep an eye on the heat, if you see them burning, adjust the heat).


There is nothing more great than onions and mushrooms cooking away.

Add the wine, and when it starts to bubble, stir it around so you pick up the bits that might have stuck on the bottom of the skillet (the best part!).  Let it boil for a few seconds, then place the chicken back (along with the juices on the bowl) and move it around.  Let the wine reduce a bit then add the mustard and Worcestershire sauce.  Taste and adjust.  At this point the sauce may be a bit strong, but that will even out when you add the cream.  Do so now and again taste and adjust the season with salt and pepper, or more mustard if you want it a bit stronger.

At this point add the potatoes.

Lower the heat to low and cook until the sauce turns creamy and the potatoes are tender about 10-20. If you see it drying out, and the potatoes are not yet tender you can add a bit more cream and some chicken stock.

Once is ready, sprinkle some more chopped rosemary on top and serve. 

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