Rich Chicken Stew

From EatingWell:

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.

READER'S COMMENT:

"I thought is was very bland and not worth all the effort. I agree though, is sure did make the house smell great. It was somewhat better the next day and it was better served over rice then noodles. We also added some Parmesan cheese...

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20 Reviews for Rich Chicken Stew

12/23/2012

Anonymous

Too much lemon

Forget the lemons-way too bitter. Suggest reduce lemons or take them out earlier.

Comments

09/23/2012

Anonymous

Recommends this recipe

I thought this was actually quite good- comfort food, so not jazzy, but solidly delicious. I added more thyme (dried) initially, and then added fresh at the end, so maybe that was the deciding factor. Served over whole wheat noodles- quite tasty.

Comments

05/03/2012

Anonymous

Looks amazing

Have not tired it but it is going on my list. If you love cooking in your crock pot check out this cool app and blog...getcrockingapp.com/blog

Comments

03/29/2012

Anonymous

Recommends this recipe

This is a great recipe!

My husband had second helpings of this dish.

This recipe is a crockpot recipe and I must be honest...I don't have a crockpot. So I adjusted this recipe to cook on the stove. Prep-time was about twenty minutes including par-boiling cut-up chicken breats in a salt/lemon water bath and cutting up all the veggies (carrot, celery, onion, lemon, garlic, mushrooms). I used olive oil to saute the mushrooms and onion. Then added the pre-cooked chicken and veggies. Added chicken broth and chicken bullion. I used the water from the cooked chicken, which included lemon wedges, lemon juice and salt. Finished cooking the dish for about hour and half on a simmer. Removed the cooked food from the broth added flour and heavy cream.

This recipe had a nice "nutty" flavor. I really like using lemon in dishes, the lemon gives a well-rounded flavor.

Remember a recipe is merely a suggestion. Use them to help you construct a meal and then add to them for your tastes!

Served with rice.

Pros: Everything!

Comments

03/21/2012

Anonymous

Read Recipe carefully

this calls for two SLICES of lemon cut 1/2 inch thick, not two lemons..also, if you do not follow the recipe and the steps and then find it to be disapointing...try actually following it and then write a review..I find it frustrating to read reviews from people that did not follow the recipe and then do not like it...on the other hand, I do like to read when someone has made it and then added to it to make it better the next time around!

Comments (2)

7 comments

Anonymous wrote 29 weeks 3 days ago

I agree. If you substitute

I agree. If you substitute you don't know if it is good or not as recipe is written. I do it "as is" first..then make adjustments to make it "my own".

Anonymous wrote 1 year 7 weeks ago

WOW to the person who wrote

WOW to the person who wrote the long "review" of this recipe but made changes in almost every step. That is not a review of this recipe, it is a recipe you made up along the way. Remember this is meant to be a lower calorie version for people who want to eat well without all the fat and calories as typical french casserols and stews. If you added all the extra, I am wondering how you know you didn't like it until you cooked it according to the recipe. Just saying.