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Rich Chicken Stew

Your rating: None Average: 3.7 (275 votes)

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...
Rich Chicken Stew

24 Reviews for Rich Chicken Stew

11/03/2014
Anonymous
very tasty with a few adjustments

For this recipe I just used a pot and not the crockpot. I think the instructions made the recipe more confusing than it really should be so this is what I did all in the same pot...
First I sautéed the mushrooms and onions together until they browned, then added 1/4 cup of water to the pan. I left the eye on high through the next steps to get a boil going.
To the mushrooms, onions and water, I added 2 cups of low sodium chicken broth, 1 1/2 cups of chopped carrots, 2 cups chopped red potatoes, 3 dried bay leaves, 1 tsp dried thyme, 2 slices of lemon and 2lbs or so of skinless bone in chicken thighs and salt and pepper to my liking. ( I hate cutting raw chicken so I shredded it at the end). I turned the eye to low then covered it with a lid and simmered for 45 minutes to cook the chicken through and soften the veggies. After 45 mins the chicken thighs were done and I used tongs to pull out the thighs and shred the meat with a fork. At this point I also removed the bay leaves and lemon slices. ( The meat was infused with all the flavors, so yummy!) I mixed the cornstarch with the water and added it to the pot to thicken the stew. I added the chicken back in and also added the thawed peas. I gave everything a mix and covered the pot again to let the peas warm through. Viola! It's so tasty with or without the cream. I decided not to add the cream to the entire pot but just pour a small amount into my individual bowl and mix. The cream really does add a lovely richness. I ate the stew as is without noodles or rice and it was delish :)

simple ingredients, delicious
Comments
09/27/2014
Anonymous
Not really a crock pot recipe

In my mind, a crock pot recipe is a 'throw it in the pot, go to work, come home to dinner' with minimal fuss. This recipe could work in a Dutch oven without all the transfer back and forth with crock pot (with less clean up and not as much time to cook). It also needed more flavor. I don't think I will make this again.

Healthy
Comments
08/12/2014
Delicious!

I really liked this dish. I wouldn't change a thing! Very satisfying and easy to make. I paired it with a spinach salad and crusty bread.

Everything
Comments
07/26/2013
Anonymous
creamy lemon flavour

i followed the recipe - and used my own delicious fat and salt free chicken stock which only has chicken flavour with a hint of a few vegetables, nothing strong! I read the reviews, made sure that I put in slices of lemon as one reviewer thought maybe people were adding whole lemons. As people were saying it was bitter, I took the lemon slices out half way through cooking. I still added the juice and the zest. No bitter taste at all, just really creamy lemon. Delicious, but really, too much lemon for the majority. Perhaps leave out the lemon juice and certainly take out the slices half way through cooking. Served with a mix or red, brown and wild rice. But, creamy mashed potatoes would be good - or even steamed, cubed pumpkins would be good. Oops, I put a bit of broccoli on the side and this was complemented by the creamy lemon flavour.

reasonably easy
Comments
12/23/2012
Anonymous
Too much lemon

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

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