I fixed this soup, my family loved it! I used the crock pot and then let it sit for a day before serving. I took the lemon slices and thyme out after cooking for an hour, because I didn't want the soup to be bitter. The flavor was great! My teenager ate two helpings and took some to school for lunch the next day. As for seasoning, I used poultry seasoning ,black pepper and Mrs. Dash Original. I served it with Kale and toasted multi-grain bread. I also added yams to spruce up the color and flavor of the soup. I will cook this again.
Rich Chicken Stew
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.
25 Reviews for Rich Chicken Stew
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 :)
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.
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.
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.